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The effect of ageing on heat-sterilized milk

Published online by Cambridge University Press:  01 June 2009

J. V. Wheelock  and
E. J. Hindle
J. V. Wheelock
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
E. J. Hindle
Affiliation:
School of Biological Sciences, The University, Bradford, Yorkshire, BD7 1DP
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Summary

During 7 months' storage of heat-sterilized milk there were changes in the glycopeptides released by rennin (E.C. 3.4.4.3) action and soluble in 12% (w/v) trichloroacetic acid (TCA). The results showed a progressive decrease in the amount of carbohydrates attached to κ-casein. As these carbohydrates may contribute to the micelle-stabilizing power of κ-casein it was concluded that the loss of carbohydrates could be one factor in the development of gelation in heat-sterilized milks during storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 38 , Issue 2 , June 1971 , pp. 145 - 149
Copyright
Copyright © Proprietors of Journal of Dairy Research 1971

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References

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