HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Feagan, J. T. Articles by Lloyd, G. T. Search for Related Content PubMed PubMed Citation Articles by Feagan, J. T. Articles by Lloyd, G. T.

Effect of Different Electrolytes on Heat-Stability Curves of Milk from Cows Free from Udder Infections

Department of Agriculture, Adelaide, South Australia

A. T. Griffin and G. T. Lloyd

Gilbert Chandler Institute of Dairy Technology, Werribee, Victoria, Australia

ABSTRACT

Earlier studies using various electrolytes or combinations of electrolytes to adjust the pH of milk samples used for heat-stability studies have been reviewed by Rose (4). Rose (2), using acid or alkali to adjust the pH of milk samples from two cows, observed that at high levels of pH (above 6.9) coagulation times were extended. Tessier and Rose (5) classified 33 cows into Type A (with a maximum and minimum heat stability in the pH range 6.4 to 7.1) and Type B (with a gradually increasing heat stability throughout the same pH range).

Rose (3) also observed that addition of neutral phosphate (0.1 M mixture of mono- and disodium phosphate, pH 6.70) did not significantly alter the effect of pH on the heat-stability curve, but altered the pH at which the maximum and minimum heat stabilities occurred. Further, the heat-stability time was increased by not more than 2 min when neutral phosphate was added.