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Physico-chemical characteristics of casein micelles in dilute aqueous media

Published online by Cambridge University Press:  01 June 2009

Patrick F. Fox  and
Bridget M. Nash
Patrick F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland
Bridget M. Nash
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland
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Summary

The heat stability and rennet coagulation time (second stage) of milk were reduced by brief dialysis against water. Destabilization appears to arise from a developed imbalance between Ca and phosphate plus citrate due to the very slow diffusion of Ca on dialysis. Average micelle size as indicated by permeation chromatography in porous glass CPG 10 was slightly reduced by dialysis for 24 h. Direct addition of low levels (10–100 mM) of NaCl to milk markedly reduced heat stability at pH > 7·0 (normal minimum) possibly due to dissociation of κ-casein, but increased rennet coagulation times; higher levels of NaCl decreased heat stability throughout the pH range 6·4–7·4.

Type
Section D. Casein Micelles
Information
Journal of Dairy Research , Volume 46 , Issue 2: Symposium on the Physics and Chemistry of Milk Proteins , April 1979 , pp. 357 - 363
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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