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Particle size distribution and calcium content of batch-precipitated acid casein curd: effect of precipitation temperature and pH

Published online by Cambridge University Press:  01 June 2009

Mark S. Jablonka  and
Peter A. Munro
Mark S. Jablonka
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Peter A. Munro
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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Summary

The first stage in acid casein manufacture is the isoelectric precipitation of casein from skim milk. This stage controls the particle size of the casein curd which is important in the later washing, dewatering and drying stages. Casein was precipitated batchwise from 9% total solids skim milk using 0·3 M-H2SO4 at temperatures from 25 to 53 °C and at pH (measured in the whey) from 3·6 to 5·1. A wet sieving method has been developed for measuring the particle size distribution of the casein curd. Ferric ammonium sulphate was added to the curd/whey mixture to toughen the curd particles and to reduce their stickiness. For given precipitation conditions the particle size distribution could generally be modelled by a normal distribution. The mean particle size generally increased with increasing temperature and pH. The increase in particle size with pH was pronounced at 53 °C, while at 25 and 35 °C particle size varied little with pH. The calcium contents of washed casein curd samples were low at all precipitation pH at a precipitation temperature of 35 °C, but increased markedly above pH 4·4 at precipitation temperatures of 45 and 53 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 3 , August 1985 , pp. 419 - 428
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

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