Studies on the heat stability of milk protein: I. Interconversion of type A and type B milk heat-stability curves

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Abstract
Summary: Coagulation time–pH curves with a coagulation-time minimum around pH 6·8 (type A curve) could progressively become type B (no minimum) as the heating temperature was decreased from 150 to 130°C. The short coagulation time that most milks have when pH is around 6·8 was found to be the result of a ‘premature’ coagulation, probably caused by calcium phosphate deposition on the larger caseinate micelles. This is followed by a second coagulation, not visually detected, that coincides with the coagulation time that would be expected if no coagulation-time minimum existed on the coagulation time-pH curve. The coagulation time of milks giving type A and type B curves may therefore not be comparable.Forewarming milk for 30 min at 80°C can introduce or accentuate a coagulationtime minimum when the milk is subsequently heated at a higher temperature. The effects of adding β-lactoglobulin, copper and N-ethylmaleimide on the heat stability of milk were examined and explanations proposed for these effects.