Abstract
In modern dairy technology, milk is almost always subjected to a heat treatment; typical examples are: thermization (65 ˚C × 15 sec), low temperature – long time pasteurization (65 ˚C × 30 min), high temperature – short time (72 ˚C × 15 sec) pasteurization, ultra-high temperature sterilization (140 ˚C × 5 sec), in-container sterilization (112 ˚C × 15 min). The objectives of heat treatment, include: killing heat-sensitive spoilage bacteria (therminization), killing pathogenic bacteria (pasteurization), killing all bacteria, including spores (sterilization), inactivation of enzymes and increasing heat stability. Milk is a very heat – stable system but some chemical and physico-chemical changes do occur in milk on heating. These changes include: damage to the creaming properties, non-enzymatic (Maillard) browning, degradation of lactose to lactulose and acids, denaturation of whey proteins and after severe heat treatment, dephosphorylation and hydrolysis of the caseins and eventually heat-induced coagulation. The principal heat-induced changes in milk are described in this chapter.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Bauman, D. E., & Lock, A. L. (2006). Conjugated linoleic acid: Biosynthesis and nutritional significance. In P. F. Fox & P. L. H. McSweeney (Eds.), Advanced dairy chemistry (Lipids 2nd ed., Vol. 2, pp. 93–136). New York, NY: Springer.
Cadwallader, K. K., & Singh, T. K. (2009). Flavour and off-flavour in milk and dairy products. In P. L. H. McSweeney & P. F. Fox (Eds.), Advanced dairy chemistry (Lactose, water, salts and minor constitutes 3rd ed., Vol. 3, pp. 631–690). New York, NY: Springer.
Driessen, F. M. (1989). Inactivation of lipases and proteinases (indigenous and bacterial). In P. F. Fox (Ed.), Heat-induced changes in milk (Bulletin, Vol. 238, pp. 71–93). Brussels: International Dairy Federation.
Erbersdobler, H. F., & Dehn-Müller, B. (1989). Formation of early Maillard products during UHT treatment of milk. In P. F. Fox (Ed.), Heat-induced changes in milk (Bulletin, Vol. 238, pp. 62–67). Brussels: International Dairy Federation.
Fox, P. F. (1981). Heat-induced changes in milk preceding coagulation. Journal of Dairy Science, 64, 2127–2137.
Fox, P. F. (1982a). Heat-induced coagulation of milk. In P. F. Fox (Ed.), Developments in dairy chemistry (Proteins, Vol. 1, pp. 189–228). London, UK: Applied Science.
Fox, P. F., & Morrissey, P. A. (1977). Reviews on the progress of dairy science: The heat stability of milk. Journal of Dairy Research, 44, 627–646.
Gould, I. A. (1945). Lactic acid in dairy products. III. The effect of heat on total acid and lactic acid production and on lactose destruction. Journal of Dairy Science, 28, 367–377.
Ha, Y. L., Grimm, N. K., & Pariza, M. W. (1989). Newly recognized anticarcinogenic fatty acids. Identification and quantification in natural and processed cheeses. Journal of Agricultural and Food Chemistry, 37, 75–81.
Harwalkar, V. R. (1992). Age gelation of sterilized milks. In P. F. Fox (Ed.), Advanced dairy chemistry (Proteins 2nd ed., Vol. 1, pp. 691–734). London, UK: Elsevier Applied Science.
Huppertz, T. (2015). Heat stability of milk. In P. L. H. McSweeney & J. A. O’Mahony (Eds.), Advanced dairy chemistry (Proteins 4th ed., Vol. 1) in press. New York, NY: Springer.
Jenness, R., & Patton, S. (1959). Principles of dairy chemistry. New York, NY: John Wiley & Sons.
Liang, D., & Hartel, R. W. (2004). Effects of milk powders in chocolate. Journal of Dairy Science, 87, 20–31.
Lyster, R. L. J. (1970). The denaturation of α-lactalbumin and β-lactoglobulin in heated milk. Journal of Dairy Research, 37, 233–243.
Manning, D. J., & Nursten, H. E. (1985). Flavour of milk and milk products. In P. F. Fox (Ed.), Developments in dairy chemistry (Lactose and minor constituents, Vol. 3, pp. 217–238). London, UK: Elsevier Applied Science.
McCrae, C. H., & Muir, D. D. (1995). Heat stability of milk. In P. F. Fox (Ed.), Heat-induced changes in milk (Special Issue 2nd ed., 9501, pp. 206–230). Brussels: International Dairy Federation.
McKellar, R. C. (Ed.). (1989). Enzymes of psychrotrophs in raw food. Boca Raton, FL: CRC Press.
McSweeney, P. L. H., Nursten, H. E., & Urbach, G. (1997). Flavour and off-flavour in milk and dairy products. In P. F. Fox (Ed.), Advanced dairy chemistry (Lactose, water, salts and vitamins 3rd ed., Vol. 3, pp. 406–468). London, UK: Chapman & Hall.
Mounsey, J. S., O’Kennedy, B. T., & Kelly, P. M. (2005). Influence of transglutaminase treatment on properties of micellar casein and products made therefrom. Le Lait, 85, 405–418.
Mulvihill, D. M., & Donovan, M. (1987). Whey proteins and their thermal denaturation—A review. Irish Journal of Food Science and Technology, 11, 43–75.
O’Connell, J. E., & Fox, P. F. (1999). Heat-induced changes in the calcium sensitivity of casein. International Dairy Journal, 9, 839–847.
O’Connell, J. E., & Fox, P. F. (2000). The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: Effect of casein micelle size. Journal of Dairy Science, 83, 378–386.
O’Connell, J. E., & Fox, P. F. (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products. International Dairy Journal, 11, 103–120.
O’Connell, J. E., & Fox, P. F. (2003). Heat-induced coagulation of milk. In P. F. Fox & P. L. H. McSweeney (Eds.), Advanced dairy chemistry (Part B, Proteins 3rd ed., Vol. 1, pp. 879–945). New York, NY: Springer.
O’Sullivan, M. M., Kelly, A. L., & Fox, P. F. (2002). Effect of transglutaminase on the heat stability of milk: A possible mechanism. Journal of Dairy Science, 85, 1–7.
Parodi, P. W. (2006). Nutritional significance of milk lipids. In P. F. Fox & P. L. H. McSweeney (Eds.), Advanced dairy chemistry (Lipids 2nd ed., Vol. 2, pp. 136, 601–639). New York, NY: Springer.
Pyne, G. T. (1958). The heat coagulation of milk. II. Variations in the sensitivity of caseins to calcium ions. Journal of Dairy Research, 25, 467–474.
Rose, D. (1963). Heat stability of bovine milk: A review. Dairy Science Abstracts, 25, 45–52.
Singh, H., & Creamer, L. K. (1992). Heat stability of milk. In P. F. Fox (Ed.), Advanced dairy chemistry (Proteins 2nd ed., Vol. 1, pp. 621–656). London, UK: Elsevier Applied Science.
Singh, H., Creamer, L. K., & Newstead, D. F. (1995). Heat stability of concentrated milk. In P. F. Fox (Ed.), Heat-induced changes in milk (Special Issue 2nd ed., Vol. 9501, pp. 256–278). Brussels: International Dairy Federation.
Singh, H., & Fox, P. F. (1987). Heat stability of milk: Role of β-lactoglobulin in the pH-dependent dissociation of κ-casein. Journal of Dairy Research, 54, 509–521.
Stepaniak, L., Fox, P. F., & Daly, C. (1982). Isolation and general characterization of a heat-stable proteinase from Pseudomonas fluorescens AFT 36. Biochimica et Biophysica Acta, 717, 376–383.
Sweetsur, A. W. M., & Muir, D. D. (1980). Effect of concentration by ultrafiltration on the heat stability of skim milk. Journal of Dairy Research, 47, 327–335.
Sweetsur, A. W. M., & Muir, D. D. (1983). Effect of homogenization on the heat stability of milk. Journal of Dairy Research, 50, 291–300.
Sweetsur, A. W. M., & White, J. C. D. (1975). Studies on the heat stability of milk proteins. III. Effect of heat-induced acidity in milk. Journal of Dairy Research, 42, 73–88.
Tan-Kintia, R. H., & Fox, P. F. (1996). Effect of the enzymatic hydrolysis of lactose on the heat stability of milk or reconstituted milk. Netherlands Milk and Dairy Journal, 50, 267–277.
Walstra, P., & Jenness, R. (1984a). Dairy chemistry and physics. New York, NY: John Wiley & Sons.
Webb, B. H., & Johnson, A. H. (1965). Fundamentals of dairy chemistry. Westport, CT: AVI Publishing Company.
Suggested Reading
Fox, P. F. (Ed.). (1982b). Developments in dairy chemistry (Proteins, Vol. 1). London, UK: Applied Science.
Fox, P. F. (Ed.). (1989). Heat-induced changes in milk (Bulletin, Vol. 238). Brussels: International Dairy Federation.
Fox, P. F. (Ed.). (1995). Heat-induced changes in milk (Special Issue 2nd ed., Vol. 9501). Brussels: International Dairy Federation.
Walstra, P., & Jenness, R. (1984b). Dairy chemistry and physics. New York, NY: John Wiley & Sons.
Wong, N. P. (Ed.). (1980). Fundamentals of dairy chemistry (3rd ed.). Westport, CT: The AVI Publishing Company.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer International Publishing Switzerland
About this chapter
Cite this chapter
Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Heat-Induced Changes in Milk. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_9
Download citation
DOI: https://doi.org/10.1007/978-3-319-14892-2_9
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-14891-5
Online ISBN: 978-3-319-14892-2
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)