HEAT-STABILITY OF HOMOGENIZED CONCENTRATED MILK .2. SYNERGIC EFFECT OF ADDITION OF SODIUM CASEINATE AND UREA

The effect of addition of sodium caseinate (0-20 g/l) and urea (0.25 g /l) on the heat stability of homogenised concentrated milk (26% solids ) have been studied. Addition of sodium caseinate promoted an increase in stability over the entire HCT-pH profile measured at 120 degrees C . Urea addition influenced the heat stability of concentrate only when homogenisation was severe and took place before forewarming and conce ntration. However, when caseinate was present, urea enhanced heat stab ility even at moderately severe homogenisation pressures. Evidence is presented which suggests that caseinate addition and severe homogenisa tion promote a change in the mechanism of heat coagulation.