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Synthetic Milk for the Study of Cheese Making. I. Preparation of a Casein Sol in Semblance of Skimmilk¹

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

For many centuries man's knowledge of cheese making accumulated by trial and error. Application of the experimental method in recent years has hastened progress despite limitations imposed by variability of milk and biological processes.

It seemed possible that the use of synthetic milk might simplify experimental procedures of studying cheese making. Such "milk" would be synthesized from components of known identity and purity. Bacteriological growth factors would be incorporated as required. Effects of concentrations and functions of major and minor constituents of milk might thus be studied.

Normal skimmilk is an unstable biological fluid. Some of its constituents are in solution, others in colloidal suspension of different degrees of dispersion. The preparation of a synthetic skimmilk must observe certain conditions: The order of salt addition must permit the precipitation of the ion components of the least soluble salts, for example Ca⁺⁺ and PO₄, in stable colloidal form in the presence of soluble caseinates, and must not cause irreversible changes in the casein;

¹ This project was supported in part by the Research Committee of the Graduate School with funds from the Wisconsin Alumni Research Foundation.

² Present address: C. J. Berst and Company, Portage, Wis.

³ Deceased.