Effects of added salts on the heat stability of recombined concentrated milk

1990 ◽  
Vol 57 (2) ◽  
pp. 213-226 ◽  
Author(s):  
Mary-Ann Augustin ◽  
Phillip T. Clarke

SummaryChanges in heat stability and Ca2+ activity of recombined concentrated milk (18% solids non-fat:8% fat) induced by the additions of 0·011–0·217 mol phosphate/kg skim milk solids (SMS), 0·022–0·217 mol citrate/kg SMS, 0·011–0·022 mol Ca/kg SMS and 0·016–0·067 mol EDTA/kg SMS were evaluated. Heat stability was assessed using an objective method which involved determination of viscosity after heating under controlled conditions. Low levels of added phosphate and citrate generally effected an acid shift of the viscosity–pH profile, while higher levels caused a broadening of the profile. Addition of CaCl2 at a level of 0·011 mol/kg SMS resulted in a narrowing of the viscosity–pH curve; additions of higher levels resulted in a non-heat stable recombined milk concentrate. EDTA also caused a narrowing of the viscosity–pH curve. The results highlight the importance of pH control for effective stabilization of recombined milk concentrates by additions of phosphate and citrate.

1978 ◽  
Vol 45 (1) ◽  
pp. 37-45 ◽  
Author(s):  
D. D. Muir ◽  
A. W. M. Sweetsur

SummaryA progressive change takes place in the heat stability of skim-milk during concentration. At the maximum in the coagulation time (CT)–pH profile of milk concentrated to over 20% of total solids (TS) the total N depletion curve changed from single- to 2-stage and CT became insensitive to the addition of urea. Furthermore, addition of β-lactoglobulin to skim-milk concentrates destabilized the heated milk whilst the opposite effect was observed in the presence of sulphydryl-group blocking agents. As a result of these observations, it has been suggested that the mechanism of coagulation in concentrated milk is similar to that which occurs within the minimum of the CT–pH profile of skim-milk at normal levels of TS.


1999 ◽  
Vol 66 (3) ◽  
pp. 399-407 ◽  
Author(s):  
JOHN E. O'CONNELL ◽  
PATRICK F. FOX

A methanol extract of green tea was fractionated on Sephadex LH-20. The compounds eluted were identified by thin layer chromatography as catechin–epicatechin, gallocatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. When added to milk at 2·0 g/l, these polyphenols, apart from the catechin–epicatechin mixture, increased the heat stability of skim milk, particularly in the region of the minimum (pH 6·8–7·1). When added at 0·4 g/l, green tea polyphenols also increased the heat stability of concentrated milk. The effects of other phenolic compounds on the heat stability of milk were also examined. Chlorogenic acid, guaiacol, thymol, vanillin, butylene hydroxyanisole, propyl gallate and butylene hydroxytoluene did not affect the heat stability of milk or concentrated milk. Quinic acid markedly reduced the heat stability of skim milk. Pyrogallol, catechol, tannic acid, ellagic acid, phloroglucinol and gallate converted a type A heat coagulation time–pH profile to a type B profile. Ferulic acid and vanillic acid increased heat stability in the region of the maximum, with little effect on the minimum, and stability did not recover at pH values on the alkaline side of the minimum. Caffeic acid increased the heat stability of milk while the related non-phenolic compounds 2,5-dimethoxycinnamic acid and 3,4-dimethoxycinnamic acid had no effect.


1979 ◽  
Vol 46 (2) ◽  
pp. 401-405 ◽  
Author(s):  
Nripendra C. Ganguli

SUMMARYBuffalo skim-milk is less heat stable than cow skim-milk. Interchanging ultracentrifugal whey (UCW) and milk diffusate with micellar casein caused significant changes in the heat stability of buffalo casein micelles (BCM) and cow casein micelles (CCM). Buffalo UCW dramatically destabilized COM, whereas buffalo diffu-sate with CCM exhibited the highest heat stability.Cow κ-casein stabilizes αs-casein against precipitation by Ca better than buffalo º-casein. About 90% of αs-casein could be stabilized by κ: αs ratios of 0·20 and 0·231 for cow and buffalo, respectively.Sialic acid release from micellar κ-casein by rennet was higher than from acid κ-casein in both buffalo and cow caseins, the release being slower in buffalo. The released macropeptide from buffalo κ-casein was smaller than that from cow κ-casein as revealed by Sephadex gel filtration.Sub-units of BCM have less sialic acid (1·57mg/g) than whole micelles (2·70mg/g). On rennet action, 47% of bound sialic acid was released from sub-units as against 85% from whole micelles. The sub-micelles are less heat stable than whole micelles. Among ions tested, added Ca reduced heat stability more dramatically in whole micelles, whereas added phosphate improved the stability of micelles and, more strikingly, of sub-micelles. Citrate also improved the heat stability of sub-micelles but not of whole micelles.


1981 ◽  
Vol 48 (1) ◽  
pp. 123-129 ◽  
Author(s):  
Douglas B. Hyslop ◽  
Patrick F. Fox

SummaryAs determined by the standard subjective assay procedure, the minimum in the heat stability–pH curve of milk persisted down to at least 116 °C. However when samples were not agitated during heating the minimum became progressively less pronounced as the assay temperature was lowered and it disappeared at approximately 116 °C. Activation energies (Ea) for unagitated samples were approximately 30 Kcal/mole at pH 6·87 (maximum) and at pH 7·18, throughout the temperature range 116–145 °C and for the pH 6·95 (minimum) sample at 116–125 °C; however Eα for the pH 6.95 sample increased to approximately 100 Kcal/mole in the range 127–135 °C suggesting that some highly temperature-dependent reaction had occurred and caused premature coagulation at certain pH values, i.e. to a heat stability minimum. The stability of concentrated milk (20% total solids) was very low at pH values above 6·9, regardless of whether the samples were agitated or not during heating and the maximum/minimum in the heat stability–pH curve persisted down to at least 90 °C in both agitated and quiescent samples.


2020 ◽  
Vol 154 (Supplement_1) ◽  
pp. S8-S8
Author(s):  
Kayode Balogun ◽  
Megan Lee ◽  
Kelly Doyle

Abstract Introduction Alkaline phosphatase (ALP) is important in the diagnostic work-up for hepatobiliary and bone diseases. ALP isoenzymes are expressed in the bone, liver, kidney, placenta, and intestine, and vary in heat stability and electrophoretic mobility. Distinguishing the different ALP isoenzymes is clinically important for the diagnosis of pathologies associated with elevated ALP activity. Current modalities available to measure ALP isoenzymes utilize the heat stability, electrophoretic mobility, and immunochemical properties of the isoenzymes. The differences inherent in these methods allow for unique benefits of each method in identifying ALP isoenzymes. The objective of this study was to compare bone, liver, and placental ALP isoenzyme results determined by heat fractionation and gel electrophoresis and to characterize the heat-stable non-liver fraction (t1/2 >11 min), reported by heat fractionation, using gel electrophoresis. Methods A total of 72 de-identified serum samples that span a wide range of known ALP isoenzyme concentrations and disease states were used to measure ALP using gel electrophoresis and heat fractionation. Heat fractionation was achieved by selective inactivation of the isoenzymes at 56 °C in 10, 15, and 20-minute intervals. Log-percent activity of the total and heat-inactivated fractions at each time point was plotted against time in minutes. The linear activity decay between 10 and 20 minutes determined the relative amount of liver isoenzyme activity and the slope of the line determined the half-lives of ALP isoenzymes. Electrophoresis was performed according to the manufacturer’s protocol using the Hydragel ISO-PAL gel to resolve ALP isoenzymes based on their electrophoretic mobility and interaction with lectin. ALP isoenzymes were quantified by densitometry. Results Our results show a significant correlation coefficient (r) of 0.98, Deming regression slope of 1.1, and bias of -1.2% for the liver isoenzyme (n=43). However, liver fractions are not distinguishable by heat fractionation when heat-stable isoforms are present. The bone fraction (n=43) showed a coefficient of correlation of 0.86, slope of 0.55, and bias of -31%. Although, with a small sample size (n=6), the placental isoenzyme showed a significant agreement between the two methods: r = 0.999, slope = 0.98, and a -3.5% bias. Of the non-liver fractions reported by heat fractionation (n=13, ALP >100 U/L) eleven (85%) showed distinct qualitative bands in the intestinal lane on gel electrophoresis; however, quantitative values did not correlate between the two methods. Conclusion Our data support an agreement between the heat fractionation and gel electrophoresis methods for the quantitative determination of liver and placental alkaline phosphatase isoenzymes. Although there is an association between the two methods, the activity of the bone isoenzyme was underestimated by the gel electrophoresis method, likely due to saturation of the gel and densitometry scan because of elevated protein concentrations. The non-liver fractions were qualitatively identified as intestinal isoenzyme.


1985 ◽  
Vol 52 (1) ◽  
pp. 65-76 ◽  
Author(s):  
Harjinder Singh ◽  
Patrick F. Fox

SUMMARYThe increase produced by formaldehyde (HCHO) in the heat stability of milk did not occur when milk was treated with HCHO at temperatures up to 60°C followed by dialysis at 5°C. However, the minimum in the heat coagulation time (HCT)–pH curve was irreversibly removed if the milk was preheated at 80–C for 10 min in the presence of 5 mM-HCHO. Although this treatment blocked the ε-amino groups of lysyl residues, the stabilizing mechanism is considered to be due to the cross linking action of HCHO which reduced the level of non-sedimentable, κ-casein-rich protein dissociated from the micelles on heating. The specific crosslinking agent, dimethyl suberimidate, modified the HCT-pH profile of milk in a manner similar to preheating at 80°C for 10 min with 5 mM-HCHO, supporting the crosslinking hypothesis. The results of this study appear to lend some support to the proposal of Kudo (1980) that the minimum in the HCT-pH curve of milk is due to the dissociation of κ-casein from the micelles on heating at high temperatures at pH values greater than 6η7.


1992 ◽  
Vol 59 (2) ◽  
pp. 177-185 ◽  
Author(s):  
Catharina H. McCrae ◽  
D. Donald Muir

SummaryTwo types of lecithin, namely egg and soya lecithin, were investigated as potential stabilizers of recombined milk. They were incorporated into recombined milk both before and after homogenization (20·7 MPa; 60 °C). Their presence at homogenization changed neither mineral equilibria nor homogenization efficiency. However, heat stability varied significantly irrespective of batch of low-heat skim milk powder used in recombined milk. The variation in heat stability depended on type of lecithin. Soya lecithin proved to be a very effective stabilizer. It improved heat stability over a wide pH range (6·3–7·1) and the effect occurred even when the lecithin was added after homogenization. In contrast, egg lecithin destabilized the system to heat at pH < 6·7 by converting a Type A into a Type B heat coagulation time-pH profile if it was incorporated before homogenization; after homogenization it had no effect. The effects of both egg and soya lecithin on the heat stability of recombined milk strongly suggest that interactions occur between phospholipids and milk protein.


1982 ◽  
Vol 49 (2) ◽  
pp. 187-196 ◽  
Author(s):  
Philip M. Kelly

SUMMARYThe manufacture of skim-milk powder with heat stable characteristics was investigated commercially during the course of 8 trials carried out over a 12-month period. Skim-milk was preheated to temperatures ranging from 110 to 130 °C with a 2-min holding time prior to evaporation and drying. The effect of added urea was also examined during each trial run. Heat coagulation times at 120 °C were determined upon reconstitution of the powders to 20% total solids. From February to April the heat stability of the skim-milk powders increased, with the more heat stable samples being obtained at the higher preheating temperatures. Addition of urea increased the heat stability, particularly so in those milks which had been preheated to 130 °C. The presence of added urea during preheating was not found to be necessary as an equal effect on heat stability was observed when urea was introduced at the concentrate stage before drying. Later in the season optimum heat coagulation times were obtained by maintaining preheating temperatures at 118–120 °C.


1989 ◽  
Vol 72 (4) ◽  
pp. 627-631
Author(s):  
Lap V Bui

Abstract A sensitive and reproducible isocratic liquid chromatographic method is described for the determination of orotic acid levels in skim milk powder and milk bread. The results are used to calculate the nonfat milk solids content in milk bread. Sample preparation is simple and rapid and produces an extract which, after passing through an on-line cleanup system, has a minimum adverse effect on the performance and life of the analytical column. Mean recoveries of 96-105% were obtained with coefficients of variation in the range 1.0-8.5% and a detection limit of 5 mg/kg. The liquid chromatographic method was more sensitive than the standard colorimetric method, while results obtained by both methods agreed closely.


Sign in / Sign up

Export Citation Format

Share Document