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Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength

Published online by Cambridge University Press:  01 June 2009

Douglas G. Dalgleish
Douglas G. Dalgleish
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
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Summary

The rates of coagulation of completely renneted casein micelles have been measured as functions of ionic strength, temperature, and concentration of Ca2+. At 25 °C and below, the rate constants for the coagulation were found to be low, but increased with temperature so that at 60 °C the particles were coagulating at almost maximum rate permitted by diffusion. This maximal rate at 60 °C was achieved at nearly all of the ionic strengths and concentrations of Ca2+ used. At lower temperatures the rate constant decreased with increasing ionic strength, the dependence being more marked at lower temperatures. Increasing concentration of Ca2+ also increased the rate at low and moderate temperatures. The implications of these results are discussed in terms of specific and non-specific ionic interactions and of hydrophobic bond formation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 3 , August 1983 , pp. 331 - 340
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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