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Some Physical Properties of Milk. VI. The Voluminosity of Caseinate Complex in Milk, and Reconstituted Sediments¹

Departments of Chemistry and of Dairy Husbandry, Kansas State College, Manhattan

ABSTRACT

Six liquids ranging from 1.80 to 0.0% casein were prepared by centrifuging a sample of milk. One fraction of sediment was reconstituted with water to contain 5.325% casein. Half of this suspension was diluted with an equal weight of water, and such dilutions repeated until six concentrations of sediment were obtained. Viscosities were measured at 15 temperatures from 4 to 70° C. At each temperature in each of four series of five or six pairs of values for relative fluidity and casein concentration, the slope d(/')/dC was calculated by least squares. Voluminosities were then calculated by the equation V = 0.4 d(/')/dC. Approximate average values of V ranged from 6.45 ml/g at 4° C. to 2.24 ml/g at 70° C, when ' was the fraction containing least casein. Corresponding values when ' was water were 5.42 and 2.95 ml/g.

¹ Contributions No. 572 and No. 265 from the Kansas Agricultural Experiment Station, Manhattan.

² Present address: Fairmont Foods, Omaha, Nebraska.