title: Heat stability of buttermilk.
abstract: 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).
authors.affiliation: Department of Food Chemistry, University College, Cork, Ireland.
authors.forename: J E
authors.initials: JE
authors.lastname: O'Connell
authors.forename: P F
authors.initials: PF
authors.lastname: Fox
mesh_terms: 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
chemical_list: D003102:Colloids; D008894:Milk Proteins; D002118:Calcium