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Journal of Dairy Science Vol. 47 No. 10 1047-1051
© 1964 by American Dairy Science Association ®
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Influence of {kappa}-casein and ß-lactoglobulin on the Heat Stability of Skimmilk1

H. Tessier and Dyson Rose

Division of Biosciences, National Research Council, Ottawa, Canada

ABSTRACT

Milks from individual cows were classified according to their heat stability-pH relation as Type A (maximum and minimum heat stability) and Type B (no minimum heat stability). The heat stability responses of these milks could be changed from Type A to B and from B to A by adding {kappa}-casein and ß-lactoglobulin, respectively. Addition of either {alpha}s- or ß-casein did not affect the heat stability of milk. The heat stability-pH relation of milk heated at 90 C for 10 min was no longer affected by the addition of {kappa}-casein.

FOOTNOTES

1 Issued as N.R.C. No. 8196.






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Copyright © 1964 by the American Dairy Science Association ®.