A Test of the Heat Stability of Milk Proteins for Use in Research

Authors:
  • RWR.McL. Whitney
    R.McL. Whitney
  • KPKatherine Paulson
    Katherine Paulson
Open Access
Publisher website
Google Scholar
Abstract
For research purposes, it is desirable to have a test for the heat stability of the proteins in a milk sample which is not only accurate and reproducible but also will characterize the particular coagulation phenomenon occurring in the sample. Tests currently used for the study of heat stability, while they may vary in details, are based upon visual observation of either the coagulation time at a fixed temperature (1, 4, 5) or the coagulation temperature for a fixed time interval (3). Investigators employing these tests long have recognized that the character of the eoagulum varies from sample to sample, but, by the technique employed, were unable to describe this variation quantitatively. In order to accomplish this characterization of the coagulation phenomena, the procedure described in this paper was developed, based upon the method first suggested by Miller and Sommer (3) and later modified by Cole and Tarassuk (1).