Fundamentals of Dairy Chemistry

Abstract

Research reports on milk stability have been published frequently since about 1919. Early studies were prompted by the need to ensure sufficient heat stability for evaporated milk to withstand heat sterilization (Sommer and Hart 1919, 1922). Between 1919 and 1960, most attention was directed to the influence of milk salts on heat stability (Miller and Sommer 1940; Pyne 1958; Pyne and McHenry 1955). It was not until the early 1960s that the importance of heating time and pH on coagulation of milk was appreciated (Rose 1961 A,B). More recent work has been concerned with factors which affect the stability of milk proteins.