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Ethanol Stability and Milk Composition

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Advanced Dairy Chemistry

Abstract

This chapter reviews the history of the use of the ethanol stability test and surveys the milk compositional factors influencing its result. Developed originally as an indicator of fresh milk quality, it now finds use in some countries as a warning of the lack of suitability for high temperature heat treatment. Relevant factors influencing the heat stability of milk are introduced and mechanisms are proposed and compared for both instability reactions. It is concluded that a fairer option would be to develop a direct rapid heat stability method for use by field operatives.

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Authors and Affiliations

  1. Wisconsin Center for Dairy Research, University of Wisconsin—Madison, 1605 Linden Drive, Madison, WI, 53706, USA

    David S. Horne

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  1. David S. Horne
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Correspondence to David S. Horne .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, Cork, Ireland

    Paul L. H. McSweeney

  2. School of Food and Nutritional Sciences, Cork, Ireland

    James A. O'Mahony

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Horne, D.S. (2016). Ethanol Stability and Milk Composition. In: McSweeney, P., O'Mahony, J. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2800-2_9

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