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The nature of casein aggregates in heated and stored milk

Published online by Cambridge University Press:  01 June 2009

G. C. Cheeseman  and
Dorothy Knight
G. C. Cheeseman
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Dorothy Knight
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Gel filtration on Sepharose 6-B was used to study the size distribution of sub-micellar casein aggregates in colloidal phosphate-free milk, and comparisons were made between the elution profiles obtained for fresh, heated, ultra-hightemperature (UHT) treated and stored UHT milks. Increase in length of storage of UHT milk gave rise to an increase in proportion of casein aggregates excluded from Sepharose 6-B, but no corresponding increase in size of included casein aggregates was observed.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 3 , October 1974 , pp. 359 - 366
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

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