Heat Stability Of Milk Research Articles

Effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep

The objective of this study was to quantify the effect of protein polymorphisms on milk composition, coagulation properties, and protein profile in dairy sheep from a New Zealand flock. A total of 470 test-day records, from 147 lactating ewes, were used in the statistical analyses. Protein polymorphisms observed in the RP-HPLC were self-named for purposes of the present study. Data were analyzed using a mixed linear model, including the fixed effects of ewe age, litter size, coat-colour, and stage of lactation, and, as a covariate, deviation from the median lambing date of the flock. The effects of protein polymorphisms were added to the model, one at a time. Protein polymorphisms were significantly (p < 0.05) associated with milk composition and protein profile. Polymorphisms of β-lactoglobulin were significantly associated with milk heat stability, being AB type more heat stable than AA. The other processability traits were not significantly affected by protein polymorphisms. Further studies are required to confirm the protein variants and the properties of individual protein polymorphisms.

Ultrasonic measurement of milk heat coagulation time (HCT)

The dairy industry relies on heat coagulation tests (HCTs) to determine high-quality milk heat stability for typical thermal processes. For the HCT, an oil bath heats 1–2 ml of milk to 140 °C. The test lasts 20–30 min and finishes with visual confirmation of milk coagulation. This time for coagulation is recorded as the HCT time. While standard in the industry, this test is time-consuming and prone to operator-dependent bias. Thus, an automated alternative for measuring HCT time is desirable. This work proposed the use of ultrasonic monitoring and employed 10 MHz contact and immersion ultrasonic transducers in combination with conventional pH and rheological sensors. Room-temperature skim milk was coagulated in standard containers with a Glucono-Delta-Lactone acid concentration of 3% while simultaneously being monitored by the ultrasound, rheological, and pH sensors, at testing rates of 1 s, ca. 6 s, and 2 min, respectively. The resulting ultrasonic wave speed measurements revealed an increasing trend throughout the coagulation process. Additionally, an inflection point within the increasing wave speed corresponded to rheological and pH parameters indicating coagulation. This work demonstrates the potential for ultrasonics to be used as sensors for coagulation within the dairy industry.

Recent technologies to enhance heat stability of milk concentrates

Evaporated milk is used in many fields due to their various nutritional and functional properties. Evaporated milk widely finds its application in infant food formulas, as well as used for drinking after dilution, for cooking or as a coffee whitener/creamer. Evaporated milk has a higher concentration of milk proteins which leads to one of the biggest challenges that is, heat-induced coagulation due to the denaturation of milk proteins, particularly the whey proteins, and their interactions during the intense sterilization operation that is typically used to ensure a longer shelf-life for these products. As this phenomenon highly influences the product quality and production equipment, it is of great importance to improve the heat stability of the milk-proteins. The present article reviews the recent advances in different techniques that improves the heat stability of evaporated milk.

The physicochemical properties and heat stability of milk fortified with blackberry juice and different casein-dominant ingredients

The influence of blackberry juice (BBJ) on the physicochemical properties and heat stability of skimmed milk with and without sodium caseinate or micellar casein concentrate (MCC) addition was investigated. This was performed by measuring the ionic calcium content, heat coagulation time, viscosity, particle size distribution and analytical centrifugation profiles of the different samples. BBJ decreased the ionic calcium of the samples, which resulted in a higher heat coagulation time at pH < 6.5. Its addition also prevented the increase in viscosity observed in skimmed milk and skimmed milk with MCC at pH 6.2 after heating. The particle size distribution, turbidity and analytical centrifugation profiles indicated this was due to a prevention of protein aggregation. In conclusion, the blackberry juice improved the heat stability of different types of milk systems in the pH range between 6.2 and 6.4, which was likely due to binding of calcium by blackberry polyphenols.

Increase of milk heat stability by addition of casein glycomacropeptide

The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added were analysed and was observed that HCT increased when CMP was added in concentrations between 0.4 and 1.25% (w/w). Therefore, a more detailed physicochemical study was carried out in milks with CMP concentrations of 0.4, 0.6 and 0.8% (w/w). Also, the effect of two heat treatments to milk with CMP addition, applying conditions similar to UHT and in container sterilisation, was monitored. Two opposing effects were observed. On the one hand, CMP bound calcium conferring heat stability and, on the other, increased total electrical conductivity decreased the pH, slightly destabilising serum proteins and, hence, inducing colloidal instability. Therefore, there is a concentration range in which this peptide may act as heat stabiliser and as a nutritional additive in milk.

FACTORS THAT AFFECT THE THERMAL STABILITY OF BOVINE MILK AND THE USE OF ALCOHOL TEST IN THE MILK INDUSTRY – A REVIEW

The dairy industry requires good quality milk with an adequate yield that does not affect the industrial process. Therefore, to produce safe food for consumers aiming to increase the shelf life of the product, the before mentioned industry makes use of heat treatment (pasteurization or UHT – Ultra-high Temperature processing). Milk must have adequate quality and high-temperature resistance; otherwise, thermal stability problems may occur. The alcohol or alizarin test is used in dairy farms to identify milk samples that present over the normal acidity and to measure their stability before being transported to the consumer market. Thus, the objective of this review was to search, in the literature, for evidence regarding the factors that interfere in the heat stability of milk and the use of the alcohol test. False-positive results are usual in samples that make use of that test, showing cases of unstable non-acid milk and putting in jeopardy the reliability of the results.

Forming technological traits of dry milk

Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions of Russia where dairy farming is not developed or where it is impossible to produce raw milk. There are different methods to form dry milk's traits and the required functional features like cheesability, heat stability and solubility. Among these methods we emphasize on technological ones, based on prevention measures of impact on raw milk during its processing. As a result, methods for the increase of dry milk's heat stability are among the most essential, since its low values make it impossible to generate products of high quality or to use this milk in any processing at all. A number of foreign and national works are dedicated to the improvement of dry milk's heat stability. These studies offer various methods like an effective refining of raw milk, its preliminary heat treatment, the use of specific food supplements and raw milk components, the correction of physicochemical values, the variation of temperature regimes, the use of unconventional equipment for desiccation and condensation. Integrated methods of heat stability increase do not require core changes in the current technological requirements of dry milk production and can be integrated into the existing production conditions, thus they arose a lot interest and have prospects. This overview allows to broaden knowledge and to find new methods to form technological traits of not only dry milk, but canned milk as well.

Synthesis of multivitamin-loaded heat stable liposomes from milk fat globule membrane phospholipids by using a supercritical-CO2based system

Inspired by the heat stability of milk, where fat globules are coated by the milk fat globule membrane (MFGM), heat stable liposomes loaded with multivitamins were successfully synthesized from MFGM phospholipid concentrate.

The effect of transglutaminase on colloidal stability of milk proteins

Food industry is on constant search for improved, enzymatically modified forms of proteins, which are the most important functional food ingredients, capable of either introducing or modifying texture, appearance, and flavour. One of the key aspects of food design is creating new functional properties and novel food macro- and microstructures in order to provide tailored food characteristics expected by consumers. Milk proteins are among the most thoroughly studied protein complexes occurring in foods and having a wide range of functionalities. The common usage of milk proteins has also contributed to the development of techniques designed to modify and improve functional properties of milk proteins. The aim of this study was to investigate the impact of enzymatic modification induced by microbial transglutaminase (TGM) in milk proteins on the range of cross-linking as well as heat and ethanol stability of these proteins. Milk used in the study was subjected to various technological processes and then incubated with the enzyme added at an amount of 2 Units g−1 protein for 2 h at 40 °C. Modification of milk proteins by transglutaminase leads to their partial cross-linking and formation of high molecular weight polymers in the range of 55–200 kDa. The changes of cross-links between milk proteins occur most dynamically in the first hour of incubation at 40 °C. Enzymatic modification of milk proteins significantly increases the ethanol stability of raw as well as pasteurized milk and UF concentrate. Addition of transglutaminase does not change the heat stability of milk measured as the time of heat coagulation at 140 °C.Graphical abstract

Dietary Zinc-Amino Acid Complex Does Not Affect Markers of Mammary Epithelial Integrity or Heat Stability of Milk in Mid-Lactating Cows.

Supplying dietary zinc in excess of traditional requirements has clear impacts on the gut epithelium, but little research has explored whether similar impacts on the mammary epithelium may occur. Our objective was to determine the effects of supplemental Zn sources, in excess of minimal requirements, on markers of mammary epithelial integrity in blood and in milk as well as the heat stability of milk in mid-lactation cows. Twelve multiparous Holstein cows (132 ± 21days in milk and 51 ± 3kg/day milk) were blocked according to milk yield and enrolled in a replicated 3 × 3 Latin square experiment. Experimental periods were 21days, with 17days allowed for diet adaptation and 4days for sampling. Treatment sequences were randomly assigned to animals and treatments were as follows: (1) 0.97g Zn/day provided as ZnSO4 (34.5mg supplemental Zn/kg diet DM; 30-ZS), (2) 1.64g Zn/day provided as ZnSO4 (56.5mg supplemental Zn/kg diet DM; 60-ZS), and (3) 0.55g Zn/day provided as ZnSO4 plus 1.13g Zn/day provided as a zinc-methionine complex (58.2mg supplemental Zn/kg diet DM; 60-ZM). Treatments were administered once daily as an oral bolus containing all supplemental trace minerals. Rumen-bypass methionine was also included in the 30-ZS and 60-ZS boluses to provide metabolizable methionine equivalent to that provided in 60-ZM rations. Milk samples were assessed for electrolytes, somatic cell transcript abundance of genes related to zinc metabolism, and heat coagulation time. Whole blood samples were analyzed for Na and K concentrations, and plasma samples were analyzed for lactose concentration. Cows fed 60-ZS or 60-ZM had greater zinc intake compared to 30-ZS. Dry matter intake and milk fat content tended to be greater in 60-ZS and 60-ZM cows compared to 30-ZS. Somatic cell linear score was similar among treatments. Treatments neither affected markers of mammary epithelial integrity in blood nor in milk of cows, including plasma concentration of lactose, milk concentrations of Na+ and K+, and SLC30A2 and CLU transcript abundance. Treatments had no effect on milk N fractions or heat coagulation time. This study provided no evidence that supplemental Zn above the established requirements can improve blood-milk epithelial barrier or heat stability of milk in healthy mid-lactation dairy cows.

INTERDEPENDENCE OF COMPLEX GENOTYPES OF ALFA-LACTALBUMIN AND BETA-LACTOGLOBULIN WITH COMPOSITION AND TECHNOLOGICAL PROPERTIES OF MILK OF UKRAINIAN BLACK-AND-WHITE DAIRY CATTLE

The objective of this work was to study the effect of phenotypic combination of genetic variants α-LA and β-LG on the content of technologically and nutritionally important components of milk in cows of Ukrainian Black-and-White Dairy breed. Method PCR-RFLP was used to identify cow’s genotypes on the indicated genes. Milk yield was calculated based on the results of monthly control milking. It has been determined such indices of cow’s milk: fat content, protein content, total solids content, milk solids non-fat (MSNF) content, lactose content, casein content, casein number, milk density, milk rennet ability, heat stability (alcohol number) of milk. Statistical analysis was carried out using program Statistica 6.0. The study of genetic structure of the herd of Ukrainian Black-and-White Dairy cattle showed the high level of polymorphism on α-LA and β-LG genes. 6 genotypes were identified. Genetic structure of the herd on two genes simultaneously was determined. 9 complex genotypes were revealed. Phenotypic variants α-LA АВ/β-LG АВ, α-LAАА/β-LG АА and α-LAАВ/β-LG АА had the highest frequency – 26, 21,5and 14 % respectively. Frequencies of remaining genotypes were not higher than 10 %. The highest milk yield (5617 kg) was received from cows with genotype α-LA ВВ/β-LG АА. The percentage of these animals in the herd was only 7,5 %. The lowest milk yield (5367 kg) was fixed for the group of animals with complex genotypeα-LA АА/β-LG ВВ. The frequency of this genotype was 7 %. Three the most distributed complex genotypes (61,5 %) characterized by medium features of milk yield. Cows with genotypes α-LAАВ/β-LGВВ had the highest indices of fat content (3,93 %). The percentage of these animals in the herd was 5 %. The difference between cows’ groups with the highest and the lowest indices of fat content was 0,14% (td=2,5; p&lt;0,05). Cows with genotypes α-LAАВ/β-LG АА had the highest protein content. Their percentage in the herd was 14 %. The difference between cows’ groups with highest and lowest indices of protein content was 0,06 % (td=1,1; p&lt;0,05). The highest indices of casein content and casein number (2,42 % and 78,3 % respectively) were observed in animals with complex genotypes α-LAВВ/β-LG АВ andα-LAВВ/β-LGВВ, their frequency in the studied herd was 11 %. The difference between cows’ groups with highest and lowest above indicators was 0,05 % (td=1,8; p&lt;0,05) and 3 % (td=2,38; p&lt;0,001) respectively. Thus, milk from 11 % of cows of the studied herd of Ukrainian Black-and-White Dairy breed complied with the requirements for cheese manufacture better. Indicator of rennet ability confirmed this. The lowest time of milk coagulation (rennet ability) we observed in milk from cows with complex genotype α-LAВВ/β-LGВВ – 27,7 min. We can assume that expression of alleles B of α-LA and β-LG in this phenotypic combination determines such desirable properties for cheese making. At the same time, milk from cows with complex genotypes α-LAВВ/β-LG АВ and α-LAВВ/β-LGВВ had the worst indices of heat stability, its alcohol number was 2,17 ml. High heat stability of milk was determined by expression of A allele of genes α-LA and β-LG in phenotypic combination α-LA/β-LG. Milk from cows with genotype α-LA АВ/β-LG АВ had the highest lactose content (4,53 %). The difference between cows’ groups with highest and lowest indices of lactose content was 0,06% (td=1,1; p&lt;0,05). Significant differences between the cows of different complex genotypes were not found for the total solids content. At the same time, some differences on MSNF content were observed. The highest indices (8,65 %) were revealed in groups of animals with genotypesα-LAАА/β-LG АА andα-LAВВ/β-LG АА, lowest (8,57 %) – with genotype α-LAАВ/β-LGВВ, but these differences were not statistically significant. The result presented here shows the relationship between the combination of alfa-lactalbumin and beta-lactoglobulin genetic variants in Ukrainian Black-and-White Dairy cattle and the productivity traits of animals, technological properties of their milk.

Comparative study on the heat stability of goat milk and cow milk

We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stability. The heat stability of milk increased as the sucrose concentration increased from 10% to 30%, then decreased as it rose above 30%. Compared with cow milk, goat milk is less stable to heat treatments being affected by pH, heating temperature, and the addition of calcium chloride, disodium EDTA, disodium hydrogen phosphate, and sucrose. After adding sodium citrate, the heat stability of goat milk was better than that of cow milk, with ANOVA results indicating a statistically significant difference.

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation

Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2mM), disodium hydrogen phosphate (DSHP, 10mM) and trisodium citrate (TSC, 10mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%).Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing.Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability.

PROTEOLYTIC POTENTIAL OF PSEUDOMONAS FLUORESCENS ISOLATED FROM REFRIGERATED RAW MILK

The growth rate and the proteolytic activity of Pseudomonas fluorescens strains 07A and 041, isolated from cow’s milk, were evaluated at 2, 4, 7 and 10ºC. P. fluorescens promoted protein degradation during storage of milk samples as observed by Proteolytic activity measurement, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and heat stability of milk. Casein hydrolysis resulted in loss of thermal stability of milk and in formation of fragments of low and medium molecular mass. Temperatures up to 10°C did notguarantee raw milk quality when contamination by P. fluorescens was equal or higher than 106 cfu/mL.

The effect of dietary crude protein and phosphorus on grass-fed dairy cow production, nutrient status, and milk heat stability

Dietary crude protein (CP) and phosphorus (P) have the potential to alter dairy cow production, nutrient status, and milk heat stability, specifically in early lactation. This study examined the effect of supplementary concentrates with different CP and P concentrations on blood N and P status and on milk yield, composition, and heat stability. The concentrates [4kg of dry matter (DM) concentrate per cow daily] were fed to grazing dairy cows (13kg DM grass) during early lactation. Forty-eight spring-calving dairy cows were allocated to 4 treatments: high CP, high P (HPrHP; 302g/kg DM CP, 6.8g/kg DM P), medium CP, high P (MPrHP; 202g/kg DM CP, 4.7g/kg DM P), low CP, high P (LPrHP; 101g/kg DM CP, 5.1g/kg DM P), and low CP, low P (LPrLP; 101g/kg DM CP, 0.058g/kg DM P), for 8wk. Levels of N excretion were significantly higher in animals fed the HPrHP and MPrHP concentrates; P excretion was significantly lower in animals fed the LPrLP concentrate. Reducing the level of P in the diet (LPrLP concentrate) resulted in a significantly lower blood P concentration, whereas milk yield and composition (fat and protein) were not affected by either CP or P in the diet. The effect of the interaction between treatment and time on milk urea N was significant, reflecting the positive correlation between dietary CP and milk nonprotein N. Increasing supplementary CP and P (HPrHP) in the diet resulted in significantly lower milk heat stability at pH 6.8. The findings show that increasing dietary CP caused a decrease in milk heat stability, which reduced the suitability of milk for processing. The study also found that increasing dietary CP increased milk urea N and milk nonprotein N. Increasing dietary P increased fecal P excretion. These are important considerations for milk processors and producers for control of milk processing and environmental parameters.

Heat stability of yak micellar casein as affected by heat treatment temperature and duration

Heat treatment is one of the essential operations widely used in most dairy processes, and heat stability is one of the essential properties of milk. Casein micelles are the major component in milk responsible for the heat stability of milk during processing. This study assessed the effects of heat treatment temperature and duration on the average size, turbidity, polydispersity index and heat stability of casein micelles in yak skim milk and distilled water. The results showed that whey protein had an important role in influencing the heat stability of casein micelles. The average size, polydispersity index and turbidity of micelles in skim milk were higher than those of micelles in distilled water in all cases while the heat stability of casein micelles in skim milk was lower than those in distilled water. As a result of the heat treatment, the size of micelles in skim milk increased due to complex of casein/whey protein formed via covalent bonds, whereas it decreased in distilled water attributed to the change of hydrophobicity in micelles. The size distribution of particles broadened with increasing heating temperature, resulting in the increase in turbidity and polydispersity index of casein micelles both in skim milk and distilled water. The micelles in skim milk combined with whey protein during heating. These findings will help processors design appropriate heating conditions for yak milk and yak casein products and help identify new opportunities for product development.

Heat stability of transglutaminase-treated milk

Heat-induced coagulation of unconcentrated (9%, w/w) and concentrated (18%, w/w) reconstituted skim milk was determined after incubation with transglutaminase (TGase). Cross-linking ∼20% of κ-casein strongly increased the heat stability of unconcentrated milk at pH >6.9, presumably by preventing heat-induced dissociation of κ-casein, whereas increased heat stability of unconcentrated milk at pH 6.6–6.8 was only observed when >80% of casein was cross-linked. Treatment with TGase reduced heat stability of unconcentrated milk at pH <6.6, presumably due to the increased susceptibility of partially cross-linked casein micelles to coagulation arising from heat-induced acidification. A low degree of cross-linking increased the heat stability of concentrated milk at pH >6.8, but more extensive cross-linking progressively reduced heat stability. The degree of cross-linking studied did not increase the heat-stability of concentrated milk at its natural pH. The outcomes of this study substantiate the crucial roles of heat-induced acidification and casein dissociation in heat stability of milk.

Health-promoting properties of selected milk components

The human diet should be a rich source of nutrients, energy and tissue-building materials. Bovine milk is one of the few food products of animal origin that meet the above requirements. It contains proteins rich in readily available amino acids, fatty acids, vitamins, micronutrients and macronutrients, such as calcium, magnesium, phosphorus, sodium, iodine, potassium, chlorine and small quantities of iron. This study discusses the positive effects of bovine milk on human health, resulting from its composition and high nutritive value. We have reviewed numerous publications and reports indicating that milk contains readily available amino acids, unsaturated fatty acids which are vital components of the human diet, as well as macronutrients and micronutrients that regulate biochemical processes in the body. Particular attention has been paid to the anti-carcinogenic, antioxidant, anti-sclerotic, anti-inflammatory and antibacterial properties of milk, which is also known to lower blood pressure and strengthen the immune system. The health benefits delivered by selected minerals contained in milk are also described. Calcium content largely determines the nutritional value and heat stability of milk, as well as its suitability for cheese production. Milk calcium is easily absorbed, and it is characterized by a high level of physiological activity due to a favorable calcium to phosphorus ratio of 1.2:1. Milk contains 0.75 g-1.10 g dm–3 of phosphorus, and phosphorus concentrations are generally stable and independent of the nutritional regime of cows. The magnesium content of milk is determined in the range of 100 to 150 mg dm –3 . In milk, magnesium is found in the form of soluble compounds (75% of total Mg) as well as colloidal compounds (phosphates, citrates). Magnesium concentrations are correlated with the calcium content of milk. The magnesium to calcium ratio determine milk’s heat stability. Milk contains 1.35 to 1.55 g dm–3 of fully ionized potassium. The sodium content of milk is

Heat stability of milk supplemented with calcium chloride

Calcium chloride (0–25mM) was added to skim milk powder that was reconstituted to 9% total solids. Heat stability was evaluated between 60 and 120°C for different times by observing whether samples had coagulated, and by measuring the amount of sediment and residual protein in the centrifuged supernatant. Milk samples were also dialyzed during their respective heat treatments to recover the soluble phase at different temperatures to measure pH and ionic calcium. The transition conditions between good and poor heat stability were established for different calcium chloride concentrations and temperatures. As temperature increased, coagulation occurred at lower levels of added calcium chloride. The transition was quite distinct at higher temperatures but less so at lower temperatures; it was initiated by an increase in sediment formation before a firm coagulum was formed. Both pH and ionic calcium decreased in dialysates as temperature increased. No coagulation was observed if Ca2+ was <0.5mM and pH was >6.3 in dialysates taken at their respective coagulation temperatures. Being able to measure pH and ionic calcium at high temperatures will allow better understanding of factors affecting heat stability. Electrophoresis of the supernatants permitted identification of the protein fractions participating in the coagulation process. When coagulation was observed below 80°C, substantial amounts of undenatured β-lactoglobulin and α-lactalbumin were found in the supernatant, as well as some soluble casein fractions. All the major whey protein and casein fractions were found in the sediment.

Heat stability of casein and ethanol stability at 68, 72, 75 e 78%, in bovine milk

Milk heat stability, evaluated through alcohol or alizarol test, is affected by several factors, the main one is milk acidificat ion. However, enzymatic hydrolysis, high somatic cells counts (SCC), excess of calcium ions and ethanol addit ion also af fect its stability to alcohol , reducing its correl ation with heat stability. The objective of this work was to determine the occurrence of instable non acid milk (LINA) in Sapopema-PR, evaluate heat stability of LINA and its relation with SCC and total bacteria count (TBC) and also evaluate the interference of alcohol concentration, used to perform alcohol test, on milk stability. A total of 85 samples were submit to alcohol test at 68, 72, 75 e 78%, determination of Dornic acidity, boiling test , SCC and TBC. High occurrence of LINA was observed. The highest frequency of LINA 65,88% occurred at alcohol concentration of 78% v/v and the lowest 15,29% at 68% v/v. With one exception, LINA samples were stable to boiling test, showing that its rejection by industry that produces pasteurized milk and dairy products would be unnecessary. The means obtained to SCC and TBC were elevated in both LINA samples and instable samples with acquired acidity.