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Journal of Dairy Science Vol. 39 No. 1 36-45
© 1956 by American Dairy Science Association ®
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Studies on the Colloidal Proteins of Skimmilk. I. The Effect of Heat and Certain Salts on the Centrifugal Sedimentation of Milk Proteins1

L. F. Edmondson2 and N. P. Tarassuk

Department of Dairy Industry, University of California, Davis

ABSTRACT

The heat stability of evaporated milk depends primarily on the stability of the calcium caseinate-calcium phosphate system. The optimum degree of heat stability requires proper preheating of the fluid milk and the addition before sterilization of stabilizing salts, e.g., disodium phosphate. Sommer and Hart (9) established the importance of the "salt-balance," or ionic equilibria, to the heat stability of milk. Webb and Holm (11) studied the effect of various salts on the stability of different types of milks. Most milks were found to require the addition of polyvalent negative ions (phosphate or citrate) in order to increase their stability during sterilization. Other workers have shown that the analytical composition of milk bears no relation to its heat stability (3). Extensive studies have been made with respect to the beneficial effect of preheating the whole milk on the heat stability of the concentrated product. However, the physical and chemical changes brought about by either treatment are little understood.

FOOTNOTES

1 The data are part of a thesis presented to the Graduate School of the University of California by the senior author in partial fulfillment of the requirements for the degree of Doctor of Philosophy, June, 1954.

2 Present address: Eastern Utilization Research Branch, USDA, Washington, D. C.






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Copyright © 1956 by the American Dairy Science Association ®.