The stability of milk protein to heat: I. Subjective measurement of heat stability of milk

Davies, D. T.; White, J. C. D.

doi:10.1017/s0022029900011730

Cited by 173 publications

(75 citation statements)

References 13 publications

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“…Heat stability Samples of control and experimental skimmed milk were adjusted to pH values in the range 6.3-7.1 with 0.1 N NaOH or HCl and the heat stability determined by the subjective method of Davies and White (1966).…”

Section: Methodsmentioning

confidence: 99%

Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins

et al. 2013

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The effects of interaction of Asparagus racemosus (shatavari) with milk constituents and physico-chemical and functional characteristics of milk was studied. Addition of freeze dried aqueous shatavari extract at a concentration of 1 g /100 ml of milk showed a decrease in pH, rennet coagulation time and an increase in acidity, viscosity and heat stability at maximum. The extract also imparted brown colour to milk and showed an increase in a* (redness) and b* (yellowness) values but a decrease in L* (lightness) value. Proteins in milk were modified by reaction with shatavari extract. The derivatives formed were characterized in terms of SDS-PAGE. Electrophoretic pattern of sodium caseinate and whey containing 1% shatavari herb extract did not show any difference in band pattern i.e. there was no difference in mobility based on size of the proteins, but the intensity (width) of bands differed.

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Section: Methodsmentioning

confidence: 99%

Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins

et al. 2013

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“…The mixtures were rotated and subjectively examined for any visible sign of protein flocculation. The minimum concentration of ethanol necessary to destabilise milk proteins was recorded as ethanol stability (Davies and White 1958).…”

Section: Ethanol Stabilitymentioning

confidence: 99%

Stability and quality of herb (Pueraria Tuberosa)-milk model system

2013

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The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The present study was conducted to evaluate the effect of herb components (Pueraria tuberosa) on properties of Pueraria tuberosa-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72°C, 15 s), sterilization (121°C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of Pueraria tuberosa to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of Pueraria tuberosa to milk at 0.4 % concentration altered the functional properties of milk and Pueraira tuberosa could be suitable for preparation of low heat treated functional dairy food products.

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“…• C ± 1 • C. The time (in min) necessary to obtain a visible destabilisation was considered as the result of the test [9].…”

Section: Milk Stability Testsmentioning

confidence: 99%

Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach

Gaucher¹,

Boubellouta

Beaucher³

et al. 2008

Dairy Sci. Technol.

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-Milk samples were collected in five dairy plants located in different regions of France (North, North-West, South-West and centre of France), during spring and autumn, at receipt (bulkraw milk), and following pasteurisation and UHT sterilisation. Corresponding UHT milks were then stored at three temperatures (4, 20 and 40• C) and analysed after different times (21, 42, 62, 90, 110 and 180 d). The physico-chemical characteristics of these different milks, including composition, micellar properties and stability as assessed by heat, ethanol and phosphate tests, were determined. The database was processed by principal component analysis and common components and specific weights analysis. The effects of season, milking zone, process and storage conditions were highlighted, and the involved physico-chemical characteristics were determined. For the region effect, numerous parameters related to the global composition and the casein micelles intervened. Some differences in milk stability as evaluated by the ethanol and phosphate tests were also observed. Considering the season, spring milks had higher values of pH, lactose, soluble phosphate and micellar hydration than milks collected in autumn. These spring milks also had lower values of fat and heat stability than autumn milks. The UHT process effect was observed through decreases in non-casein nitrogen content and in micellar hydration and by an increase in casein micelle size for UHT milks. The stability values derived from phosphate and ethanol tests were increased following the UHT process. Concerning storage conditions, the temperature of 40• C led to a decrease in pH and increases in non-casein and non-protein nitrogen contents of milks. At 40• C, low values of stability for the heat test and high values for the phosphate test were observed.

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The stability of milk protein to heat: I. Subjective measurement of heat stability of milk

Cited by 173 publications

References 13 publications

Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins

Effect of Asparagus racemosus (shatavari) extract on physicochemical and functional properties of milk and its interaction with milk proteins

Stability and quality of herb (Pueraria Tuberosa)-milk model system

Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach

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