Ethanol stability and milk composition

Abstract

This chapter reviews the history of the use of the ethanol stability test and surveys the milk compositional factors influencing its result. Developed originally as an indicator of fresh milk quality, it now finds use in some countries as a warning of the lack of suitability for high temperature heat treatment. Relevant factors influencing the heat stability of milk are introduced and mechanisms are proposed and compared for both instability reactions. It is concluded that a fairer option would be to develop a direct rapid heat stability method for use by field operatives