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Relation between micelle size and formation of soluble casein on heating concentrated milk

Published online by Cambridge University Press:  01 June 2009

Takayoshi Aoki  and
Yoshitaka Kako
Takayoshi Aoki
Affiliation:
Animal Products Processing Research Laboratory, Faculty of Agriculture, Kagoshima University, Kagoshima 890, Japan
Yoshitaka Kako
Affiliation:
Animal Products Processing Research Laboratory, Faculty of Agriculture, Kagoshima University, Kagoshima 890, Japan
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Summary

In order to examine the influence of micelle size on the formation of soluble casein brought about by heating concentrated milk, casein micelles were separated into 3 fractions by differential centrifugation. The micelles were dispersed in the ultrafiltrate of skim-milk and the preparations were concentrated to 1/2·5 of the original volume. When the concentrated milk samples were heated at 135–140 °C, a larger amount of soluble casein was formed from smaller micelles than from larger micelles. Only a slight effect on the formation of soluble casein on heating was observed when colloidal calcium phosphate (CCP) was removed from the large micelles to a level lower than that associated with the small micelles or when the CCP in the small micelles was increased to a level higher than that of the large micelles. The soluble caseins formed on heating from different sizes of micelles were similar in composition. The fact that the formation of soluble casein on heating was affected by micelle size may be ascribed to variation in the κ-casein content of micelles rather than to variation in CCP content.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 2 , May 1983 , pp. 207 - 213
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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