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Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk
Author(s) -
HUPPERTZ THOM,
FOX PATRICK F
Publication year - 2006
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2006.00237.x
Subject(s) - chemistry , skimmed milk , heat stability , food science , chromatography , freeze drying , dairy industry , materials science , composite material
The influence of added lyophilized butter serum on the heat stability of milk was investigated. The addition of lyophilized serum from salted butter to unconcentrated skimmed milk (SM) reduced the heat coagulation time (HCT) at, and increased the pH of, the maximum in the pH–HCT profile and caused disappearance of the minimum. NaCl had similar effects on the heat stability of SM as lyophilized salted butter serum, whereas lyophilized serum from unsalted butter had little effect. The addition of lyophilized salted butter serum to concentrated skimmed milk (CSM) also shifted the pH of maximum heat stability to a higher value and, at certain concentrations, increased the maximum HCT; similar effects were obtained on addition of NaCl, but lyophilized serum from unsalted butter had little effect. These results suggest that the effects of lyophilized serum from salted butter on the heat stability of SM or CSM are due primarily to the presence of a high level of NaCl in this serum.