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EFFECT OF pH ON THE HEAT STABILITY OF BOVINE MILK FROM ZEBU AND CROSSBRED CATTLE
Author(s) -
SINDHU JAGVEER S.,
SINGH SANJEEV
Publication year - 1988
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1988.tb00063.x
Subject(s) - zebu , crossbreed , heat stability , food science , zoology , chemistry , biology , materials science , composite material
The effect of adjusted pH on the heat coagulation time (HCT) of milk from Zebu cattle and their crosses with animals of exotic breeds was determined. It was observed that the majority of individual milks and all the bulk milks from these animals were of Type‐A. Further, most of the Type A milks from individual animals and all the samples of bulk milk were most stable at acidic pH or at the natural pH, indicating the unsuitability of common stabilizers during processing. Through selective cross breeding it is possible to produce milk with a desired HCT/pH profile and better stability.