A Test for the Detection of Milk Unstable to Heat

Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage

“…The protocol used was as described by Ramsdell, Johnson, and Evans (1931) and Gaucher et al (2011). Ten millilitres of milk were mixed with different volumes of KH 2 PO 4 (0.5 M) (Panreac quimica SA, Barcelona, Spain) and then heated to 100°C ± 1°C for 10 min.…”

Proteolysis of casein micelles by Pseudomonas fluorescens CNRZ 798 contributes to the destabilisation of UHT milk during its storage

“…For the phosphate test, the protocol described by Ramsdell et al (1931) and Gaucher et al (2008) was followed. Milks (10 mL) were placed in sealed Pyrex tubes and volumes of KH 2 PO 4 (0.5 M) (Panreac Quimica SA, Barcelona, Spain) were gradually added to each sample.…”

Physico-chemical characterization of phosphate-added skim milk

“…Addition of phosphate to milk is also performed to select milk to be submitted to UHT processing and to monitor the stability of UHT milk during storage (Ramsdell test) (Demeaux, Desnoyers, & Lorient, 1986;He´laine, 1981;Ramsdell, Johnson, & Evans, 1931). In this test, gradual amounts of KH 2 PO 4 are added to milk.…”