Effect of Different Electrolytes on Heat-Stability Curves of Milk from Cows Free from Udder Infections

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Abstract
Heat-stability curves between pH 6.3-7.2 produced by the addition of either 0.5 M mono and disodium phosphate or 0.1 M HC1 and 0.1 M NaOH (0.05-1.2 ml/20 ml milk) suggest that these electrolytes influence heat-stability other than by a change in pH. The addition of neutral phosphate (0.1 M mixture of mono and disodium phosphate pH 6.70) to milk could alter the heat-stability + 10 min. at 140 C, while the addition of a mixture of the above phosphates at the pH of the milk caused a 2 min. increase in heat-stability.