Heat stability in concentrated and non-concentrated milks--the effect of urea and beta-lactoglobulin levels and the influence of preheating.
Heat stability as a function of pH has been studied in concentrated and non-concentrated milk systems. The influence of preheating has also been examined. The concentration of beta-lactoglobulin has been shown to affect markedly the heat stability behaviour in both systems but with different characteristics. Increasing the level of urea resulted in increased heat stability in non-concentrated milks, but corresponding concentrated milks showed a small decrease in maximum heat stability. It has not been possible to extrapolate heat stability data from non-concentrated to concentrated milks.
D000818:Animals; D002364:Caseins; D002417:Cattle; D003611:Dairy Products; D004355:Drug Stability; D005260:Female; D005511:Food Handling; D006358:Hot Temperature; D007782:Lactoglobulins / Q000032:analysis*; D008892:Milk; D014508:Urea
D002364:Caseins; D007782:Lactoglobulins; D014508:Urea