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The heat stability of milk and concentrated milk containing added aldehydes and sugars *

Published online by Cambridge University Press:  01 June 2009

C. Holt ,
D. D. Muir  and
A. W. M. Sweetsur
C. Holt
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
D. D. Muir
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
A. W. M. Sweetsur
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

The addition of simple aldehydes brought about large increases in the heat stability of both skim-milk and concentrated skim-milk over a comparatively wide milk–pH range. The coagulation time–pH minima of type A milks were completely removed by aldehyde treatment. Some sugars, which react readily as aldehydes on heating, were also shown to stabilize concentrated milk to prolonged heat treatment at 120 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 47 - 52
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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