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Heat stability of forewarmed milks: influence of κ-casein, serum proteins and divalent cations

Published online by Cambridge University Press:  01 June 2009

P. A. Morrissey  and
F. O'Mahony
P. A. Morrissey
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
F. O'Mahony
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
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Summary

Addition of isolated κ-casein to milk reduced the destabilizing influence of forewarming, while the addition of isolated β-lactoglobulin (β-lg) to the κ-casein-enriched systems resulted in a loss in stability on forewarming. This effect was ascribed mainly to a β-lg:κ-casein interaction. Some individual milks were unaffected by forewarming while others were markedly destabilized by the same treatment. Addition of Ca2+ + Mg2+ and interchanging of milk sera by dialysis influenced stability.

It is concluded that milks which are destabilized by forewarming generally give a type A response (minimum in the pH–heat stability curves) and that preheat-stable milks generally give a type B curve (no minimum).

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 2 , June 1976 , pp. 267 - 274
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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