The stability of milk protein to heat: II. Effect on heat stability of ageing milk at different temperatures

Abstract

SummaryThe effect on heat stability as measured by coagulation time, of storing separated milk at 20, 4 and −20 °C has been examined. Milk with a good coagulation (initial clots large) could be stored for at least 30 h at 20 °C, 1 week at 4 °C and 1 month at −20 °C with no significant change in coagulation time. With milks giving a poor coagulation (initial clots small), a common occurrence during storage at 20 °C was a marked progressive increase in coagulation time; the rate of increase was reduced by storage at 4 °C. The increase in coagulation time of these labile milks, which are usually obtained from cows with subclinical mastitis, may occur to the same extent in darkness as in light, may be enhanced by exposure to light or may occur only when the milk is exposed to light. From these results, together with others reported by Davies & White (1966) and White & Davies (1966) it is concluded that, in studying heat stability, milks giving a good coagulation should be regarded as in a different class from milks giving a poor coagulation.