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Effect of Hard Water on the Heat Stability of Skimmilk Powder¹

Department of Dairy Science, Ontario Agricultural College, Guelph, Ontario

ABSTRACT

Protein stability in reconstituted skimmilk is adversely affected by high calcium and magnesium levels in the reconstituting water. The heat stability, as measured by the Storrs stability test, is a function of total hardness, and is not changed by varying the calcium-to-magnesium ratio. The effect of magnesium ions can be balanced by sequestration with equivalent quantities of sodium hexametaphosphate, but with calcium more than equivalent quantities of this sequestering agent are needed. Sequestration of a portion of the hardness of very hard waters is suggested as a possible method for avoiding premature protein coagulation during heat processes used in the manufacture of cottage cheese and in the preparation of media for propagation of cheese starters.

¹ This is the legal name of this product in Canada.