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The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk

Published online by Cambridge University Press:  01 June 2009

D. Donald Muir ,
A. W. Maurice Sweetsur  and
Carl Holt
D. Donald Muir
Affiliation:
Hannah Research Institute, Ayr, ScotlandKA6 5HL
A. W. Maurice Sweetsur
Affiliation:
Hannah Research Institute, Ayr, ScotlandKA6 5HL
Carl Holt
Affiliation:
Hannah Research Institute, Ayr, ScotlandKA6 5HL
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Summary

When urea is added to concentrated skim-milk (22·5% total solids) no increase in heat stability is observed. However, a similar addition of urea to concentrate stabilized with aldehyde brought about a significant further increase in heat stability. Urea can further stabilize concentrated skim-milk only when aldehyde addition has brought about a change in coagulation mechanism from the normal 2-stage process to a single-stage coagulation. These results can be related to the 2 coagulation mechanisms observed in unconcentrated milks.

Type
Section E. Applied aspects of milk protein research
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 381 - 384
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

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