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Effect of free fatty acids on the amount of deposit formed from milk on heated surfaces

Published online by Cambridge University Press:  01 June 2009

Sami M. Al-Roubaie  and
Harold Burton
Sami M. Al-Roubaie
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Harold Burton
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Individual fatty acids were added to liquid skim-milk and to reconstituted dried skim-milk in concentrations similar to those produced by natural lipolysis, and their effects on deposit formation from the milk on a heated surface were determined. The use of reconstituted dried skim-milk considerably improved the reproducibility of the results. Butyric, caproic and caprylic acids did not influence the amount of deposit formation. Capric acid had a marked effect in reducing deposit at low concentrations: the effect of ageing of milk in reducing deposit formation is thought to be due to capric acid development. Laurie, myristic and palmitic acids had a slight effect, increasing deposit formation, while stearic acid caused a considerable increase. Capric acid was found to adsorb to the casein micelles in milk, and it may therefore act by interfering with casein aggregation during the build-up of deposit.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 3 , July 1979 , pp. 463 - 471
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

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