Influence of κ-casein and β-lactoglobulin on the Heat Stability of Skimmilk

Abstract

Milks from individual cows were classified according to their heat stability-pH relation as Type A (maximum and minimum heat stability) and Type B (no minimum heat stability). The heat stability responses of these milks could be changed from Type A to B and from B to A by adding κ-casein and β-lactoglobulin, respectively. Addition of either αs- or β-casein did not affect the heat stability of milk. The heat stability-pH relation of milk heated at 90 C for 10 min was no longer affected by the addition of κ-casein. © 1964, American Dairy Science Association. All rights reserved.