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Heat stability of milk: influence of cationic detergents on pH sensitivity

Published online by Cambridge University Press:  01 June 2009

Samweul I. Shalabi  and
Patrick F. Fox
Samweul I. Shalabi
Affiliation:
Department of Dairy and Food Chemistry, University College, CorkIrish Republic
Patrick F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, CorkIrish Republic
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Summary

The heat stability–pH profile of milk is shifted to more acidic values by anionic compounds such as SDS, lysolecithin and β-lactoglobulin and to more alkaline values by cationic compounds such as quaternary ammonium compounds. Proline, which reduces the hydrophobicity of proteins, destabilized milk slightly. The results suggest that the heat stability of milk and the shape of the HCT–pH curve may be dependent on micellar charge effects.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 597 - 605
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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