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Stability of Sterile Model Systems of Milk Proteins¹

Department of Food Science, University of Illinois, Urbana

ABSTRACT

Sterilized solutions of casein, of casein and ß-lactoglobulin, of -casein, and of -casein were stored at 35, 50, 65, and 80 C to determine the effect of temperature on the stability of the protein to Ca⁺⁺. Results are related to gelation of sterile concentrated milk.

Sterile casein solution containing 0.13 M Ca gelled and lost 40 to 70% of its stability to Ca⁺⁺. Sterile solutions of casein and ß-lactoglobulin containing the same amount of calcium gelled more rapidly with loss of stability of from 20 to 30%. ß-Lactoglobulin promoted gelation of casein. -Casein solutions containing 0.075 m Ca gelled with loss of stability of from 40 to 70%. -Casein also lost its ability to stabilize _s-casein following sterilization and storage.

Nonprotein N increased in solutions of casein, of casein and ß-lactoglobulin, of -casein, and of -casein during storage, and increased more at the higher storage temperatures.

¹ This research was supported by U. S. Public Health Grant EF-141.

² Research Associate.