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Effect of Some Non-Protein Nitrogen Components on the Heat Stability of Skim-Milk Powders
P. M. Kelly
Irish Journal of Food Science and Technology
Vol. 1, No. 2 (1977), pp. 129-135
Published by: TEAGASC-Agriculture and Food Development Authority
Stable URL: http://www.jstor.org/stable/25557941
Page Count: 7
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The heat stabilities of some reconstituted (20% total solids) high heat classified skim-milk powders were determined in a thermostatically controlled oil bath at 120°C. The naturally occurring levels of urea and ammonia in the powders were supplemented and the heat coagulation times (HCT) of the treated and untreated samples were compared within a pH range 6.2 to 6.7. Addition of urea increased the stability in all cases, but the effect varied with the powder A 50% increase raised the maximum heat stability of one sample from 54 to 75 min and another from 32 to 41 min. Degradation of the natural urea level decreased stability. Addition of ammonia only caused a marginal increase in maximum heat stability. Similar treatment of medium heat classified skim-milk powders with urea caused little difference to the HCT within the pH range tested.
Irish Journal of Food Science and Technology © 1977 TEAGASC-Agriculture and Food Development Authority