572. The heat coagulation of milk

Autor:	G. T. Pyne, Kathleen A. McHenry
Rok vydání:	1955
Předmět:	food.ingredient General Medicine Phosphate chemistry.chemical_compound food chemistry Toned milk Spray drying Casein Skimmed milk Coagulation (water treatment) Animal Science and Zoology Denaturation (biochemistry) Food science Lactose Food Science
Zdroj:	Journal of Dairy Research. 22:60-68
ISSN:	1469-7629 0022-0299
Popis:	1. A study of the compositional factors which affect the heat coagulation of milk has been undertaken.2. Calcium-ion concentration and colloidal phosphate content appear to be the chief factors determining the tendency of a milk to coagulate on heating.3. Acidity (mainly derived from thermal decomposition of lactose and casein) and heat denaturation of casein are supplementary coagulation factors which develop during the heating process.4. Lactose, as the main source of heat-developed acidity, is an important secondary factor in heat coagulation, but not an essential one. Coagulation can proceed, though more slowly, in its absence. The serum proteins play no part in the phenomenon.5. A provisional theory of the heat coagulation of milk based on these findings is put forward.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fca4b60f4411d75dfb5d4ea3e2d6b490 https://doi.org/10.1017/s002202990000755x Zobrazit plný text záznamu