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Journal of Dairy Science Vol. 55 No. 6 765-767
© 1972 by American Dairy Science Association ®
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Effect of Micellar Casein on Heat Induced Denaturation of Whey Proteins in Milk1

Pershotam Kumar Sabarwal2 and N. C. Ganguli

National Dairy Research Institute, Karnal, Haryana, India

ABSTRACT

Denaturation of whey proteins by heat was higher in ultracentrifugal milk serum collected at 105,000 x g for 30 minutes (no micellar casein) than in skimmilk with whole micellar casein. Denaturation decreased with increased micellar casein in milk serum. Denaturation further decreased when micellar casein was added to skimmilk. Buffalo milk whey proteins were more susceptible to heat denaturation than those of cow milk, with or without micellar casein. Micellar casein in the milk system partially stabilized whey protein against heat denaturation. Cow micellar casein stabilized more than buffalo micellar casein in their respective milks.

FOOTNOTES

1 Publication 71-75.

2 Present address: Dairy Chemistry Department, Institute of Agriculture, Anand, Gujarat, India.






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Copyright © 1972 by the American Dairy Science Association ®.