Heat stability in concentrated and non-concentrated milks - the effect of urea and β-lactoglobulin levels and the influence of preheating

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Abstract
SUMMARY Heat stability as a function of pH has been studied in concentrated and non-concentrated milk systems. The influence of preheating has also been examined. The concentration of β-lactoglobulin has been shown to affect markedly the heat stability behaviour in both systems but with different characteristics. Increasing the level of urea resulted in increased heat stability in non-concentrated milks, but corresponding concentrated milks showed a small decrease in maximum heat stability. It has not been possible to extrapolate heat stability data from nonconcentrated to concentrated milks.