Effects of Formaldehyde and Copper Salts on the Heat Stability of Evaporated Milk

Nelson, Victor

doi:10.3168/jds.s0022-0302(54)91333-8

Cited by 11 publications

(3 citation statements)

References 4 publications

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“…Formaldehyde (HCHO) (Kosikowski, 1944;Nelson, 1954) and other low molecular weight aldehydes, including reducing sugars (Holt et al 1978), increase the heat stability of skim milk and concentrated skim milk over a wide pH range. The minimum in the heat coagulation time (HCT)-pH curve is completely eliminated by HCHO (250 mg/1) treatment (Holt et al 1978).…”

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confidence: 99%

Heat stability of milk: the mechanism of stabilization by formaldehyde

Singh

Fox

1985

Journal of Dairy Research

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SUMMARYThe increase produced by formaldehyde (HCHO) in the heat stability of milk did not occur when milk was treated with HCHO at temperatures up to 60°C followed by dialysis at 5°C. However, the minimum in the heat coagulation time (HCT)–pH curve was irreversibly removed if the milk was preheated at 80–C for 10 min in the presence of 5 mM-HCHO. Although this treatment blocked the ε-amino groups of lysyl residues, the stabilizing mechanism is considered to be due to the cross linking action of HCHO which reduced the level of non-sedimentable, κ-casein-rich protein dissociated from the micelles on heating. The specific crosslinking agent, dimethyl suberimidate, modified the HCT-pH profile of milk in a manner similar to preheating at 80°C for 10 min with 5 mM-HCHO, supporting the crosslinking hypothesis. The results of this study appear to lend some support to the proposal of Kudo (1980) that the minimum in the HCT-pH curve of milk is due to the dissociation of κ-casein from the micelles on heating at high temperatures at pH values greater than 6η7.

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confidence: 99%

Heat stability of milk: the mechanism of stabilization by formaldehyde

Singh

Fox

1985

Journal of Dairy Research

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“…Formaldehyde (Kosikowski, 1944;Nelson, 1954) and other low molecular weight aldehydes, including sugars (Holt et al 1978), considerably increase the heat stability of milk and concentrated milk. The efficacy of a range of carbonyl compounds is increased in the presence of low levels of urea (Shalabi & Fox, 1982a) which appears to stabilize milk only in the presence of a carbonyl compound, including lactose (Kudo, 1980;Shalabi & Fox, 1982a).…”

mentioning

confidence: 99%

Heat stability of milk: influence of modification of lysine and arginine on the heat stability-pH profile

Shalabi

Fox

1982

Journal of Dairy Research

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SUMMARYSeveral dicarbonyl compounds (glyoxal, substituted glyoxals, diacetyl and 1, 2-cyclohexadione) had a marked stabilizing effect on the heat stability of milk, especially in the presence of urea. These reagents are believed to modify arginine more or less specifically suggesting an important role for arginine residues in heat stability. In contrast, modification of lysine residiles with dansyl chloride, acetic anhydride or cyanoborohydride had little effect on maximum heat stability although it did alter the HCT-pH profile. Since diacetyl is a natural constituent of fermented milks and cheese, it may be acceptable as an additive to increase the heat stability of ṃilk.

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“…The stabilizing effect of formaldehyde addition on the heat stability of milk has been known since the work of Kosukowski (1944) and Nelson (1954). Rose observed that formaldehyde addition removed the minimum of the CT-pH profile of skim milk.…”

Section: Seasonal Variation Of the Heat Stability Of Milkmentioning

confidence: 99%

Milk protein-carbohudrate interactions in sterilised milk products

Τζιμπουλά¹

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The present work deals with the nature of milk-protein carbohydrate interactions during the heat treatment of milk. Starches of different botanical origin were added (0.5-1.5% w/w) to milk (9% TS or 22% TS) and the mixtures were preheated at 70°C to ensure gelatinization of the starch granules. The heat stability of the milk-starch mixtures was defined as the time required for the coagulation of the milk proteins to occur on heating at 140°C (skim milk of 9% TS) or at 120°C (concentrated milk 22% TS), over the pH range, 6.5-7.1. On addition of native starches there was a reduction in the coagulation time of milk. The various starches hadsimilar effects on the coagulation time of milk, the destabilisation being proportional to the amount of starch added. The destabilisation of milk was not associated either with the amylose to amylopectin ratio of the starches sor to the granular structure of the starch. Further experiments probed the effects on heat stability of changing the molecular structure of starch in two ways: a) by the addition of acid modified starches and b) by the addition of cross-linked starches. Both types of treatment promoted a reduction in the water-binding capacity of the starch and both resulted in an improvement of the coagulation time of the milk-carbohydrate mixture. However,complete recovery of the heat stability was achieved only in the case of unconcentrated milk. Most of the research to date on milk proteincarbohydrate interactions has involved acidic polysaccharides, whereas there is limited information for non-ionic gums. Due to the importance of the heat stability of milk in the dairy industry it was useful to initiate this study by investigating the effect of various forms of carbohydrates on the stability of the milk proteins upon heating.

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Effects of Formaldehyde and Copper Salts on the Heat Stability of Evaporated Milk

Cited by 11 publications

References 4 publications

Heat stability of milk: the mechanism of stabilization by formaldehyde

Heat stability of milk: the mechanism of stabilization by formaldehyde

Heat stability of milk: influence of modification of lysine and arginine on the heat stability-pH profile

Milk protein-carbohudrate interactions in sterilised milk products

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