The stability of milk protein to heat: I. Subjective measurement of heat stability of milk

摘要: A subjective test for the determination of stability milk protein to heat is described. In test, time required particles coagulated become visible throughout a 2·5-ml sample separated maintained at 135°C in glass tube rocking 8 c/min taken as measure stability. The precision was such that single determinations were generally adequate.Coagulation decreased by about 12% speed increased over range 4–12 and factor 3 decrease heating temperature 10 degC 140–105 °C; with some milks Q10 °C value 5–8 decreased. As volume 1–3 ml coagulation increased, especially With whose poor (initial clots small). This effect appeared be consequence accompanying proportion headspace oxygen milk.