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Effect on the composition and properties of casein micelles of interaction with ionic materials

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
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Summary

The effect on the composition and properties of casein micelles of the binding of ionic materials which accelerate the coagulation of milk on rennet treatment, was investigated. When considered in terms of their relative charge concentration, all the materials tested caused similar effects. The casein, inorganic phosphate and Ca contents of the micelles increased slightly. Micelle hydration decreased as additive binding increased. Casein and Ca dissociation on cooling increased at low concentrations of bound material, then progressively decreased at higher concentrations. The mean size of micelles and their electrophoretic mobility was little affected by bound ionic materials. The aggregation of the casein complexes in colloidal calcium phosphate-free milk was markedly increased by adding ionic materials, the efficiencies of these additives paralleling their efficiencies in accelerating the coagulation of milk by rennet. The results suggested that the ionic materials were bound in the interior of the casein micelles and promoted aggregation after rennet treatment by shielding charged groups, thus increasing the micellar hydrophobicity.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 1 , February 1982 , pp. 87 - 98
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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