Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-18T10:32:15.134Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on the effect of heat on the colour of goat's milk

Published online by Cambridge University Press:  01 June 2009

H. Burton
H. Burton
Affiliation:
The National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

Goat's milk heated at temperatures in the range 94—120 °C underwent the same colour changes as previously found for cow's milk, i.e. whitening followed by browning. The rate of browning varied with temperature according to Arrhenius's Law, and had a Q10 between 95 and 120 °C of 2·6—2·7. This is slightly lower than the value found for cow's milk. It was difficult to produce whitening curves for milk heated at 75—100 °C because of unexplained reflectance variations. It appeared that the amount of whitening which could be produced became less as the interval after milking increased.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 2 , June 1963 , pp. 217 - 222
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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

Burton, H. (1954). J. Dairy Res. 21, 194.Google Scholar
Burton, H. (1955 a). J.Dairy Res. 22, 74.Google Scholar
Burton, H. (1955 b). J. Dairy Res. 22, 82.Google Scholar
Burton, H. (1956 a). J. Dairy Res. 23, 92.Google Scholar
Burton, H. (1956 b). Dairy Ind. 21, 38.Google Scholar