HEAT-INDUCED CHANGES IN MILK Temperature of heating (C) Figure 9.6 Eect of temperature on the rate of heat- induced production of acid in milk(from Jenness and Patton, 1959) and vacuum treatment. This loss of CO, causes an increase in ph of about 0. 1 unit and a decrease in the titratable acidity of nearly 0.02%/, expressed as lactic acid. Under relatively mild heating conditions, this change in pH is hore or less offset by the release of H+ on precipitation of Ca3(PO4)2,as discussed in section 9. 4 On heating at temperatures above 100C, lactose is degraded to acids with a concomitant increase in titratable acidity(Figures 9.5, 9.6). Formic acid is the principal acid formed; lactic acid represents only about 5% of the acids formed. Acid production is significant in the heat stability of milk, e.g. when assayed at 130.C, the pH falls to about 5. 8 at the point of coagulation (after about 20 min)( Figure 9.7). About half of this decrease is due to the formation of organic acids from lactose; the remainder is due to the precipitation of calcium phosphate and dephosphorylation of casein, as discussed in section 9. 4 In-container sterilization of milk at 115.C causes the ph to decrease to about 6 but much of this is due to the precipitation of calcium phosphate the contribution of acids derived from lactose has not been quantified cause insignificant degradation of lactose to acids.g UHT sterilization, ccurately. Other commercial heat treatments, inclueHEAT-INDUCED CHANGES IN MILK 355 7- 6- c 2 .d 3 8 5- 2 4- 5 3- u CJ z - E 2- I I 1 90 100 110 120 Temperature of heating ("C) Figure 9.6 Effect of temperature on the rate of heat-induced production of acid in milk (from Jenness and Patton, 1959). and vacuum treatment. This loss of CO, causes an increase in pH of about 0.1 unit and a decrease in the titratable acidity of nearly 0.02%, expressed as lactic acid. Under relatively mild heating conditions, this change in pH is more or less offset by the release of H+ on precipitation of Ca,(PO,),, as discussed in section 9.4. On heating at temperatures above lOO"C, lactose is degraded to acids with a concomitant increase in titratable acidity (Figures 9.5, 9.6). Formic acid is the principal acid formed; lactic acid represents only about 5% of the acids formed. Acid production is significant in the heat stability of milk, e.g. when assayed at 130"C, the pH falls to about 5.8 at the point of coagulation (after about 20min) (Figure 9.7). About half of this decrease is due to the formation of organic acids from lactose; the remainder is due to the precipitation of calcium phosphate and dephosphorylation of casein, as discussed in section 9.4. In-container sterilization of milk at 115°C causes the pH to decrease to about 6 but much of this is due to the precipitation of calcium phosphate; the contribution of acids derived from lactose has not been quantified accurately. Other commercial heat treatments, including UHT sterilization, cause insignificant degradation of lactose to acids