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Aggregation of whey proteins during storage of acidified milk

Published online by Cambridge University Press:  01 June 2009

P. J. Argyle ,
N. Jones ,
R. C. Chandan  and
J. F. Gordon
P. J. Argyle
Affiliation:
Unilever Research Laboratory Colworth/Welwyn, The Frythe, Welwyn, Herts., AL6 9AG
N. Jones
Affiliation:
Unilever Research Laboratory Colworth/Welwyn, The Frythe, Welwyn, Herts., AL6 9AG
R. C. Chandan
Affiliation:
Unilever Research Laboratory Colworth/Welwyn, The Frythe, Welwyn, Herts., AL6 9AG
J. F. Gordon
Affiliation:
Unilever Research Laboratory Colworth/Welwyn, The Frythe, Welwyn, Herts., AL6 9AG
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Summary

Slow, irreversible aggregation of whey proteins in acidified milk or whey at pH 3·4–4·6 held for up to 10 d at 35–45°C was revealed by the reduction of discrete bands in disc electrophoresis. The aggregation was confirmed by precipitation of protein observed in stored, acid whey. The rate of aggregation of all protein fractions increased with the acidity and the storage temperature. It was enhanced by the presence of casein, but was unaffected by the presence of milk fat or by pasteurization of the fresh, unacidified milk at 70°C. The effect may contribute to the physical properties of certain fresh cheeses and other cultured dairy products.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 1 , February 1976 , pp. 45 - 51
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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References

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