Effect of selected amides on heat-induced changes in milk

The effect of 15 amides and related compounds on the heat stability of milk was investigated; of these urea, biuret, triuret, methyl urea and ethyl urea had a similar stabilizing effect. These 5 compounds reacted with lysine to form a ninhydrin-positive compound, possibly homocitrulline, and with la...

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Bibliographic Details
Published in:Journal of dairy research 1980-06, Vol.47 (2), p.211-219
Main Authors: Fox, Patrick F., Nash, Bridget M., Horan, Timothy J., O'brien, Jeremiah, Morrissey, Patrick A.
Format: Article
Language:English
Subjects:
dairy products
food composition
food quality
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Summary:The effect of 15 amides and related compounds on the heat stability of milk was investigated; of these urea, biuret, triuret, methyl urea and ethyl urea had a similar stabilizing effect. These 5 compounds reacted with lysine to form a ninhydrin-positive compound, possibly homocitrulline, and with lactose produced Maillard-type browning, but some of the other compounds studied were also capable of participating in one or both of these reactions. The only effect which the 5 stabilizing amides had in common and which the other compounds did not share was a significant pH-buffering capacity in synthetic systems and in milk. It is suggested that urea exercises its stabilizing influence in milk principally through its ability to buffer the pH of the system during heating.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900021087