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Journal of Dairy Science Vol. 73 No. 12 3613-3626
© 1990 by American Dairy Science Association ®
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Alcohol and Heat Stability of Milk Protein

David S. Horne 1 and D. Donald Muir 1

1 Hannah Research Institute, Ayr, KA6 5HL, Scotland, United Kingdom

Recent advances have been made in the understanding of factors that control the destabilization of milk proteins by alcohol and by heat. These advances are reviewed, and arguments are developed supporting a physical basis for the mechanism of alcohol-induced precipitation. These physical effects are contrasted with the mainly chemical reaction-based factors controlling heat coagulation. The benefits of these recent developments are illustrated by case studies on cream liqueurs and concentrated milk products.

Key Words: ethanol stability • heat stability • milk protein

Submitted on September 30, 1989
Accepted on May 3, 1990




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A. Tsioulpas, A. S. Grandison, and M. J. Lewis
Changes in Physical Properties of Bovine Milk from the Colostrum Period to Early Lactation
J Dairy Sci, November 1, 2007; 90(11): 5012 - 5017.
[Abstract] [Full Text] [PDF]


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Copyright © 1990 by the American Dairy Science Association ®.