Abstract
The heat stability--pH profile of milk is shifted to more acidic values by anionic compounds such as SDS, lysolecithin and beta-lactoglobulin and to more alkaline values by cationic compounds such as quaternary ammonium compounds. Proline, which reduces the hydrophobicity of proteins, destabilized milk slightly. The results suggest that the heat stability of milk and the shape of the HCT-pH curve may be dependent on micellar charge effects.
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