Abstract
SummaryStarches from different botanical sources have been added (0.5–1.5% w/w) to skim milk and pregelatinized by heating at 70°C for 30 min. the heat coagulation time (HCT) of the milk‐starch mixtures was then evaluated at 140°C. the addition of native starches to milk had a destabilizing effect. Increasing the concentration of added starch caused a decrease in HCT's. the reduction in the heat stability of milk proteins was not related to the amylose/amylopectin composition or to the granular structure of the starches. Modification of the molecular properties of the starch components by acid hydrolysis or cross‐linking resulted in an enhancement of the heat stability of the mixtures.
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