Heat stability of buttermilk

Abstract

Buttermilk prepared on a laboratory scale from raw cream, or on a commercial scale from flash-pasteurized cream (90°C for 1 to 2 s), exhibited a type B heat coagulation time-pH profile (i.e., stability increased as a function of pH). The high heat stability of buttermilk in the pH range of the minimum of a type A milk (pH ∼6.8 to 7.0) appears to be related to differences in the serum phase constituents (i.e., a low calcium and β-Lg concentration and a high nonmicellar κ-CN content).