Skip to main content
    • Aa
    • Aa
  • Get access
    Check if you have access via personal or institutional login
  • Cited by 26
  • Cited by
    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Anema, Skelte G. 2014. Milk Proteins.

    Anema, Skelte G. 2008. Milk Proteins.

    Lau, Kum Y. Barbano, David M. and Rasmussen, Robert R. 1990. Influence of Pasteurization on Fat and Nitrogen Recoveries and Cheddar Cheese Yield. Journal of Dairy Science, Vol. 73, Issue. 3, p. 561.

    Rakes, P. A. Swartzel, K. R. and Jones, V. A. 1986. Deposition of Dairy Protein-Containing Fluids on Heat Exchange Surfaces. Biotechnology Progress, Vol. 2, Issue. 4, p. 210.

    de Rham, O. and Chanton, S. 1984. Role of Ionic Environment in Insolubilization of Whey Protein During Heat Treatment of Whey Products. Journal of Dairy Science, Vol. 67, Issue. 5, p. 939.

    Holt, C and Jenness, R 1984. Interrelationships of constituents and partition of salts in milk samples from eight species. Comparative Biochemistry and Physiology Part A: Physiology, Vol. 77, Issue. 2, p. 275.

    Hill, A.R. Irvine, D.M. and Bullock, D.H. 1982. Precipitation and Recovery of Whey Proteins: A Review. Canadian Institute of Food Science and Technology Journal, Vol. 15, Issue. 3, p. 155.

    Fox, P.F. 1981. Heat-Induced Changes in Milk Preceding Coagulation. Journal of Dairy Science, Vol. 64, Issue. 11, p. 2127.

    Guha, K. C. and Roy, B. R. 1973. The differentiation of curd made from heated and raw milk. Journal of Dairy Research, Vol. 40, Issue. 01, p. 1.

    Shillam, K. W. G. Roy, J. H. B. and Ingram, P. L. 1962. The effect of heat treatment on the nutritive value of milk for the young calf. British Journal of Nutrition, Vol. 16, Issue. 01, p. 267.

    White, J. C. D. and Davies, D. T. 1958. 715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat. Journal of Dairy Research, Vol. 25, Issue. 02, p. 281.


    Burton, H. 1955. 574. Colour changes in heated and unheated milk: II. The whitening of milk on heating. Journal of Dairy Research, Vol. 22, Issue. 01, p. 74.

    Coulter, S.T. Jenness, Robert and Harland, Herbert 1954. The Manufacture of Low Heat Nonfat Milk Solids. Journal of Dairy Science, Vol. 37, Issue. 4, p. 476.

    Ramsdell, G.A. and Whittier, E.O. 1953. The Effect of Heat on the Albumin and Globulin in Milk. Journal of Dairy Science, Vol. 36, Issue. 4, p. 437.

    Harland, H.A. Coulter, S.T. and Jenness, R. 1952. The Effect of the Various Steps in the Manufacture on the Extent of Serum Protein Denaturation in Nonfat Dry Milk Solids. Journal of Dairy Science, Vol. 35, Issue. 4, p. 363.

    Coulter, S.T. Jenness, Robert and Geddes, W.F. 1951. Advances in Food Research Volume 3.

    Shipstead, Helge and Edmondson, Locke F. 1951. Methods of Testing for Absorption Value of Nonfat Dry Milk Solids in Bread Dough. Journal of Dairy Science, Vol. 34, Issue. 11, p. 1092.

    Henry, Kathleen M. Kon, S. K. Lea, C. H. and White, J. C. D. 1948. 368. Deterioration on storage of dried skim milk. Journal of Dairy Research, Vol. 15, Issue. 03, p. 292.

    Webb, Byron H. and Whittier, Earle O. 1948. The Utilization of Whey: A Review. Journal of Dairy Science, Vol. 31, Issue. 2, p. 139.


71. The Heat Denaturation of Albumin and Globulin in Milk

  • S. J. Rowland (a1)
  • DOI:
  • Published online: 01 June 2009

The heating of milk causes denaturation of the lactalbumin and lactoglobulin to an extent depending on both the temperature and the time of heating.

A series of data has been given for the amounts of albumin and globulin denatured on heating samples of milk at various temperatures from 63 to 80° C, for periods of from 2½ to 60 min.

An average of 10·4 per cent, of the total soluble protein was denatured after 30 min. heating at as low a temperature as 63° C.

Smooth curves were obtained for the progress of denaturation with time at each temperature, and, over the range of 63–75° C, the relative increase in velocity of denaturation for each rise in temperature of 1° C. was found to be constant, the temperature coefficient of the reaction being 1·5.

Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

(1) Hardy (1899). J. Physiol. 24, 158.

(2) Chick and Martin (19101912). J. Physiol. 40, 404; 43, 1; 45, 61.

(3) Lepeschkin (1922). Biochem. J. 16, 678.

(5) Lewis (1926). Biochem. J. 20, 965, 978, 984.

(6) Wichmann (1899). Z. physiol. Chem. 27, 575.

(15) Moir (1931). Analyst, 56, 445.

(16) Okuda and Loller (1921). J. Ind. Eng. Chem. 13, 515.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
Please enter your name
Please enter a valid email address
Who would you like to send this to? *