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Studies on the heat stability of milk: I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system

Published online by Cambridge University Press:  01 June 2009

Douglas G. Dalgleish ,
Yves Pouliot  and
Paul Paquin
Douglas G. Dalgleish
Affiliation:
Hannah Research Institute, Ayr, KA6 5HL, UK
Yves Pouliot
Affiliation:
Sciences et Technologie des Aliments, Université Laval, Québec, Canada
Paul Paquin
Affiliation:
Sciences et Technologie des Aliments, Université Laval, Québec, Canada
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Summary

Skim milk was heated rapidly to 130 °C in stainless steel tubing, and was then held at this temperature for periods of up to 1 h in a stainless steel holding vessel. Samples taken at intervals during the holding period were analysed for cations, inorganic and organic phosphate and protein in the total sample and in the supernatant after centrifugation at 60 500g. The cation and total phosphate (organic+inorganic) contents of the sedimentable material remained constant throughout the heating, although the caseins became extensively dephosphorylated. Dephosphorylated protein dissociated from the casein micelles during the first 20 min of heating, after which its concentration in the serum began to decrease, perhaps indicating the onset of the heat coagulation reaction.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 1 , February 1987 , pp. 29 - 37
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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