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572. The heat coagulation of milk

Published online by Cambridge University Press:  01 June 2009

G. T. Pyne  and
Kathleen A. McHenry
G. T. Pyne
Affiliation:
Dairy Chemistry Department, University College, Cork
Kathleen A. McHenry
Affiliation:
Dairy Chemistry Department, University College, Cork
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Extract

1. A study of the compositional factors which affect the heat coagulation of milk has been undertaken.

2. Calcium-ion concentration and colloidal phosphate content appear to be the chief factors determining the tendency of a milk to coagulate on heating.

3. Acidity (mainly derived from thermal decomposition of lactose and casein) and heat denaturation of casein are supplementary coagulation factors which develop during the heating process.

4. Lactose, as the main source of heat-developed acidity, is an important secondary factor in heat coagulation, but not an essential one. Coagulation can proceed, though more slowly, in its absence. The serum proteins play no part in the phenomenon.

5. A provisional theory of the heat coagulation of milk based on these findings is put forward.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 1 , February 1955 , pp. 60 - 68
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

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