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Journal of Dairy Science Vol. 83 No. 8 1728-1732
© 2000 by American Dairy Science Association ®
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Heat Stability of Buttermilk

J. E. O'Connell 1 and P. F. Fox 1

1 Department of Food Chemistry, University College, Cork, Ireland

Buttermilk prepared on a laboratory scale from raw cream, or on a commercial scale from flash-pasteurized cream (90°C for 1 to 2 s), exhibited a type B heat coagulation time-pH profile (i.e., stability increased as a function of pH). The high heat stability of buttermilk in the pH range of the minimum of a type A milk (pH sim6.8 to 7.0) appears to be related to differences in the serum phase constituents (i.e., a low calcium and ß-Lg concentration and a high nonmicellar kappa-CN content).

Key Words: milk • buttermilk • heat stability

Submitted on November 8, 1999
Accepted on February 2, 2000




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