Heat stability of buttermilk.
Buttermilk prepared on a laboratory scale from raw cream, or on a commercial scale from flash-pasteurized cream (90 degrees C for 1 to 2 s), exhibited a type B heat coagulation time-pH profile (i.e., stability increased as a function of pH). The high heat stability of buttermilk in the pH range of the minimum of a type A milk (pH approximately 6.8 to 7.0) appears to be related to differences in the serum phase constituents (i.e., a low calcium and beta-Lg concentration and a high nonmicellar kappa-CN content).
O'Connell
J E
JE
Department of Food Chemistry, University College, Cork, Ireland.
Fox
P F
PF
D000818:Animals; D002118:Calcium / Q000032:analysis*; D002417:Cattle; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003102:Colloids; D005260:Female; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry* / Q000502:physiology; D008894:Milk Proteins / Q000737:chemistry*; D010316:Particle Size; D013997:Time Factors
D003102:Colloids; D008894:Milk Proteins; D002118:Calcium