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1964•Journal of Dairy ScienceOpen access

Influence of κ-casein and β-lactoglobulin on the Heat Stability of Skimmilk

H. Tessier, Dyson Rose

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Abstract

SU~)/IARYMilks from individual cows were classified according to their heat stability-pH relation as Type A (maximum and nfinimum heat stability) and Type B (no minimum heat stability).The heat stability responses of these milks could be changed from Type A to B and from B to A by adding x-casein and fl-lactoglobulin, respectively.Addition of either no-or fl-casein did not affect the heat stability of milk.The heat stability-pH relation of milk heated at 90 C for 10 rain was no longer affected by the addition of K-casein.

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SU~)/IARYMilks from individual cows were classified according to their heat stability-pH relation as Type A (maximum and nfinimum heat stability) and Type B (no minimum heat stability).The heat stability responses of these milks could be changed from Type A to B and from B to A by adding x-casein and fl-lactoglobulin, respectively.Addition of either no-or fl-casein did not affect the heat stability of milk.The heat stability-pH relation of milk heated at 90 C for 10 rain was no longer affected by the addition of K-casein.

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Available abstract

SU~)/IARYMilks from individual cows were classified according to their heat stability-pH relation as Type A (maximum and nfinimum heat stability) and Type B (no minimum heat stability).The heat stability responses of these milks could be changed from Type A to B and from B to A by adding x-casein and fl-lactoglobulin, respectively.Addition of either no-or fl-casein did not affect the heat stability of milk.The heat stability-pH relation of milk heated at 90 C for 10 rain was no longer affected by the addition of K-casein.

Key concepts: Casein, Chemistry, Heat stability, Beta-lactoglobulin, Chromatography, Food science, Whey protein, Materials science

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