A note on the effect of heat on the colour of goat's milk

Abstract

SummaryGoat's milk heated at temperatures in the range 94—120 °C underwent the same colour changes as previously found for cow's milk, i.e. whitening followed by browning. The rate of browning varied with temperature according to Arrhenius's Law, and had a Q10 between 95 and 120 °C of 2·6—2·7. This is slightly lower than the value found for cow's milk. It was difficult to produce whitening curves for milk heated at 75—100 °C because of unexplained reflectance variations. It appeared that the amount of whitening which could be produced became less as the interval after milking increased.