scholarly journals Effect of pH, Calcium, and Heat Treatment on Curd Tension of Casein Fraction Fortified Skim Milk

1974 ◽  
Vol 57 (9) ◽  
pp. 992-997 ◽  
Author(s):  
D.L. Schultz ◽  
U.S. Ashworth
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Effect Of Ph

Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin

LWT ◽  
2007 ◽  
Vol 40 (1) ◽  
pp. 99-106 ◽  
Author(s):  
Skelte G. Anema ◽  
Siew Kim Lee ◽  
Henning Klostermeyer
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Effect Of Ph ◽  
Hydrolysis Of

scholarly journals Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

2000 ◽  
Vol 80 (4) ◽  
pp. 397-415 ◽  
Author(s):  
Célina Daviau ◽  
Marie-Hélène Famelart ◽  
Alice Pierre ◽  
Henri Goudédranche ◽  
Jean-Louis Maubois
Keyword(s):  
Heat Treatment ◽  
Ionic Strength ◽  
Skim Milk ◽  
Effect Of Ph ◽  
Rennet Coagulation ◽  
Drainage Effect

Effect of pH on the formation of deposit from milk on heated surfaces during ultra high temperature processing

1986 ◽  
Vol 53 (1) ◽  
pp. 75-87 ◽  
Author(s):  
Paul J. Skudder ◽  
Brian E. Brooker ◽  
Andrew D. Bonsey ◽  
Norman R. Alvarez-Guerrero
Keyword(s):  
Heat Treatment ◽  
High Temperature ◽  
Skim Milk ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
High Concentration ◽  
Deposit Formation ◽  
Effect Of Ph ◽  
Whole Milk ◽  
Ultra High Temperature

SUMMARYInvestigation of the effect of pH on the formation of deposit from milk during ultra high temperature treatment using a plate-type plant showed that deposit formation was greatly increased when the pH of whole milk was reduced to 6·54, irrespective of whether the adjustment was made through the addition of HCl or lactic acid. Most of the increase in deposition took place in the higher temperature sections of the plant. Conversely, an increase in milk pH to 6·8 using NaOH resulted in considerably less deposit being formed during heat treatment. Reducing the pH of whole milk increased the deposition of both protein and fat, but reduced the deposition of minerals. Despite very high concentration of fat in the deposits, it is unlikely that fatper sewas responsible for increased deposit formation. Deposition also increased when the pH of skim milk was reduced to 6·51 before processing. Electron micrographs of the milks after heat treatment indicated that pH reductions caused the formation of large aggregates containing casein micelles during heating. Fat globules were also present in aggregates formed in whole milk with reduced pH. Slight reductions in the pH of milk before processing appear to enable the pH during heat treatment to fall below a critical value at which coagulation of milk takes place at the heated surfaces.

Effect of pH on rennet clotting properties of CO2-acidified skim milk

2004 ◽  
Vol 14 (5) ◽  
pp. 437-443 ◽  
Author(s):  
C. Guillaume ◽  
E. Gastaldi ◽  
J.-L. Cuq ◽  
S. Marchesseau
Keyword(s):  
Skim Milk ◽  
Effect Of Ph

scholarly journals Effect of pH on the characteristics of electroless Ni-P coatings

2017 ◽  
Vol 53 (3) ◽  
pp. 327-332 ◽  
Author(s):  
M. Czagany ◽  
P. Baumli
Keyword(s):  
Heat Treatment ◽  
Surface Morphology ◽  
Coating Thickness ◽  
Phase Structure ◽  
Phosphorus Content ◽  
Effect Of Ph ◽  
Alkaline Bath ◽  
Steel Substrates ◽  
Electroless Ni ◽  
Thick Coatings

In this study electroless Ni-P coatings were deposited on W302 steel substrates. The effects of bath pH and heat treatment at 400?C were investigated on the surface morphology, phase structure, phosphorus content, thickness and microhardness of the coatings. It was observed that both the phosphorus content and coating thickness are dependent on the bath pH. In an acidic/neutral bath, low and medium phosphorus coatings with thickness of 13.9-19.8 ?m were synthesized, while in an alkaline bath, high phosphorus, 4.8-5.8 ?m-thick coatings were formed. Coatings containing medium or high P seemed to be amorphous, while low P coatings had microcrystalline structures. Hardness was also dependent on the composition of the coating. After heat treatment, the structure of the coatings transformed into crystalline Ni with the precipitation of Ni3P phases, which resulted further increases in hardness.

Distribution and Resistance to Pasteurization of Aflatoxin M1 in Naturally Contaminated Whole Milk, Cream and Skim Milk

1983 ◽  
Vol 46 (6) ◽  
pp. 530-532 ◽  
Author(s):  
DANA W. WISEMAN ◽  
RHONÁS. APPLEBAUM ◽  
ROBERT E. BRACKETT ◽  
ELMER H. MARTH
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Aflatoxin M1 ◽  
Whole Milk

Milk, naturally contaminated with aflatoxin M1 (AFM1) was separated with a hand-operated separator. Distribution of AFM1 paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM1. Cream accounted for 5–15% of the amount of whole milk and had 2–14% of AFM1 that originally occurred in whole milk. Cream and skim milk were pasteurized at 64°C for 30 min, AFM1 was stable in both products given this heat treatment.

Sign in / Sign up

Export Citation Format

Share Document