Heat stability of milk: influence of cationic detergents on pH sensitivity
- 1 November 1982
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 49 (4) , 597-605
- https://doi.org/10.1017/s0022029900022743
Abstract
SUMMARY: The heat stability–pH profile of milk is shifted to more acidic values by anionic compounds such as SDS, lysolecithin and β-lactoglobulin and to more alkaline values by cationic compounds such as quaternary ammonium compounds. Proline, which reduces the hydrophobicity of proteins, destabilized milk slightly. The results suggest that the heat stability of milk and the shape of the HCT–pH curve may be dependent on micellar charge effects.This publication has 22 references indexed in Scilit:
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