脱塩脱脂乳に塩類を添加した時の熱安定性の変化について

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タイトル別名
  • Studies on the Effects of Inorganic and Organic Salts upon Heat Stability of Skim Milk Subiected to Demineralization
  • ダツエン ダッシニュウ ニ エンルイ オ テンカシタ トキ ノ ネツ アンテイ

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抄録

The effects of CaCl2, K2HPO4 and K3-citrate upon heat stability of demineralized skim milk (at 130°C and pH6.4 to 7.4) were studied in order to elucidate the role of salts in heat stabiity of skim milk. The transition from extensive to limited heat stabilities in demineralized skim milk by lowering of pH was observed. The pH of the transition shifted to a higher region by addition of CaCl2. On the contrary, this shift was antagonized and the pH of the transition was restored to its original value by adding K2HPO4 or K3-citrate to the demineralized skim milk which was supplemented with CaCl2. It was postulated that these phenomena were caused by the changes of salt equilibria, which were expressed by the hypothetical equilibria on the following salts dissociation. Ca(H2PO4)2+Ca++_??_2CaHPO4+2H+…(1) 2C6H6O7Ca+Ca++_??_(C6H5O7)2Ca3+2H+…(2)

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 50 (3), 142-149, 1979

    公益社団法人 日本畜産学会

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