Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-17T12:05:34.105Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aschaffenburg, R. (1968). Journal of Dairy Science 51, 1295.CrossRefGoogle Scholar
Belec, J. & Jenness, R. (1960). Journal of Dairy Science 43, 849.Google Scholar
Davies, D. T. & White, J. C. D. (1959). 15th International Dairy Congress, London 3, 1677.Google Scholar
Davies, D. T. & White, J. C. D. (1966). Journal of Dairy Research 33, 67.CrossRefGoogle Scholar
Davies, J. M. (1959). 15th International Dairy Congress, London 3, 1859.Google Scholar
Fox, K. K., Holsinger, V. H., Posati, L. P. & Pallansch, M. J. (1967). Journal of Dairy Science 50, 1363.CrossRefGoogle Scholar
Grindrod, J. & Nickerson, T. A. (1967). Journal of Dairy Science 50, 142.CrossRefGoogle Scholar
Hartman, G. H. Jr & Swanson, A. M. (1962). Journal of Dairy Science 45, 657.Google Scholar
Jenness, R. & Koops, J. (1962). Netherlands Milk and Dairy Journal 16, 153.Google Scholar
Koops, J. & Westerbeek, D. (1970). Netherlands Milk and Dairy Journal 24, 52.Google Scholar
Morrissey, P. A. (1969 a). Journal of Dairy Research 36, 333.CrossRefGoogle Scholar
Morrissey, P. A. (1969 b). Journal of Dairy Research 36, 343.CrossRefGoogle Scholar
Morrissey, P. A. (1969 c). Irish Journal of Agricultural Research 8, 201.Google Scholar
Rose, D. (1961). Journal of Dairy Science 44, 1405.CrossRefGoogle Scholar
Rose, D. (1962). Journal of Dairy Science 45, 1305.CrossRefGoogle Scholar
Rose, D. (1963). Dairy Science Abstracts 25, 45.Google Scholar
Sawyer, W. H., Coulter, S. T. & Jenness, R. (1963). Journal of Dairy Science 46, 564.CrossRefGoogle Scholar
Smith, E. L. (1946). Journal of Biological Chemistry 164, 345.CrossRefGoogle Scholar
Sweetsur, A. W. M. & White, J. C. D. (1974). Journal of Dairy Research 41, 349.CrossRefGoogle Scholar
Tarassuk, N. P., Abe, N. & Moats, W. A. (1967). Technical Bulletin, U.S. Department of Agriculture, no. 1369.Google Scholar
Tessier, H. & Rose, D. (1964). Journal of Dairy Science 47, 1047.CrossRefGoogle Scholar
Trautman, J. C. & Swanson, A. M. (1959). Journal of Dairy Science 42, 895.CrossRefGoogle Scholar
Webb, B. H. & Holm, G. E. (1932). Journal of Dairy Science 15, 345.CrossRefGoogle Scholar
Zittle, C. A. & Custer, J. H. (1963). Journal of Dairy Science 46, 1183.CrossRefGoogle Scholar