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Factors influencing the stability of milk dialysate

Published online by Cambridge University Press:  01 June 2009

Thomas G. Parker  and
David S. Horne
Thomas G. Parker
Affiliation:
The Hannah Research Institute, Ayr, Scotland, KA6 5HL.
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Summary

The turbidity increase on storage of milk dialysate was shown to be due to Ca phosphate precipitation. The rate of precipitation at 40 °C could be decreased by shortening the duration of dialysis or by the addition of small amounts of EDTA. The dialysate was stabilized against Ca phosphate precipitation by the addition of the whey protein fraction of milk. Individual whey proteins varied in their stabilizing ability: α-lactalbumin was found to be more effective than β-lactoglobulin which gave approximately the same effect as an immunoglobulin fraction. BSA and lysozyme had a destabilizing effect and ovalbumin possessed a slight stabilizing ability.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 47 , Issue 3 , October 1980 , pp. 337 - 342
Copyright
Copyright © Proprietors of Journal of Dairy Research 1980

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