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Heat-Induced Coagulation of Milk

  • Chapter
Advanced Dairy Chemistry—1 Proteins

Abstract

In this chapter, methods for assessing the heat stability of unconcentrated and concentrated milk are discussed. The effects of compositional factors, processing conditions and additives on the heat stability of milk are reviewed and the changes that occur on heating are considered in relation to the heat stability of milk. Three possible explanations for the pH-dependence and mechanism of thermal coagulation of milk, which incorporate the research on the heat stability of milk over the last century, are presented.

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  1. J. E. O’Connell
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O’Connell, J.E., Fox, P.F. (2003). Heat-Induced Coagulation of Milk. In: Fox, P.F., McSweeney, P.L.H. (eds) Advanced Dairy Chemistry—1 Proteins. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-8602-3_25

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