HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Tamsma, A. Articles by Tarassuk, N. P. Search for Related Content PubMed Articles by Tamsma, A. Articles by Tarassuk, N. P.

Preparation of a Caseinate Model System¹

Department of Dairy Industry, University of California, Davis

ABSTRACT

A fundamental basis is contributed for studying physical and chemical changes resulting from processing and storing of concentrated milk. A simple model caseinate system was prepared by supercentrifuging the calcium caseinate-calcium phosphate complex from skimmilk, either fluid or reconstituted from low-heat nonfat dry milk, and then dispersing the complex in air-free whey, water, or artificial sera at 4° or 60° C. A "residual fraction" of five to ten per cent of the original casein remained in the supernatant. Redispersing caseinate in water formed a new residual fraction, but in artificial sera containing citrate, sodium, and calcium, more of the residual fraction developed, indicating dissociation of the complex and sodium caseinate formation. Model systems of the concentrated caseinate increased in viscosity during storage, and gelled. Editor.

Calcium caseinate—calcium phosphate complex is the major colloidal component of milk, and undoubtedly the most critical one in the changes resulting from processing and storage of milk products.

¹ This study was supported in part by funds from the California Dairy Industry Advisory Board.

² Present address: Eastern Utilization Research Branch, USDA, Washington, D.C.