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The stability of milk protein to heat. II. Effect on heat stability of ageing milk at different temperatures



The stability of milk protein to heat. II. Effect on heat stability of ageing milk at different temperatures



J Dairy Res 33(1): 83-91



The effect on heat stability of storing separated milk at 20, 4 and -20[degree]C as measured by coagulation time was examined. Milk with a good coagulation (initial clots large) could be stored for at least 30 hr. at 20[degree]C and 1 month at -20[degree]C with no significant change in coagulation time. With milks giving a poor coagulation (initial clots small), a common occurrence during storage at 20[degree]C was a marked progressive increase in coagulation time; the rate of increase was reduced by storage at 4[degree]C. The increase in coagulation time of these labile milks usually obtained from cows with subclinical mastitis may occur to the same extent in darkness as in light, may be enhanced by exposure to light or may occur only when the milk is exposed to light. Milks giving a good coagulation should be regarded in studying heat stability, as in a different class from milks giving a poor coagulation.

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Accession: 014772384

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DOI: 10.1017/s0022029900011742


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