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Milk Proteins

Protein Stability Problems¹

Division of Biosciences, National Research Council, Ottawa, Canada

ABSTRACT

Milk processors have been concerned with the stability of the colloidal or casein-calcium-phosphate phase of milk for many years. Destruction of this stability by acid or by use of an enzyme is an essential step in the preparation of all types of cheese, and the texture and quality of the product is often dependent upon the successful control of this step. Conversely, maintenance or recovery of colloid stability is essential for the production and marketing of all bevarage milk products. Marketing of pasteurized and pasteurized-homogenized milks by current procedures is possible only because the stabilizing factors in normal milk are sufficient to maintain the casein-calcium-phosphate phase in suspension for several days. However, milks are occasionally encountered that tend to gel during normal marketing or on mild heating, and such abnormalities sometimes reach serious proportions (34).

Concentrated milk products often undergo undesirable changes in fluidity during storage. With evaporated milk, this difficulty is overcome by manipulation of the forewarming treatment and by addition of chemicals, but knowledge of the chemistry or biochemistry involved is very limited (25, 29). The development of a high-temperature-short-time sterilized concentrated milk is also being delayed by the difficulty of maintaining the desired fluidity during storage (16).

¹ Issued as N.B.C. No. 8304.