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Effect of Polymorphism on Casein Stability in Salt Solutions of Varying Complexity Before and After Freezing

Department of Animal and Range Sciences, Montana State University, Bozeman 59715

ABSTRACT

Stability of 515 casein samples of varying polymorphic composition was tested in systems containing: .02 M calcium; .02 M calcium + 5% -lactose; .02 M calcium + 5% -lactose + .035% phosphorous; .02 M calcium + 5% -lactose + 2% citrate; .02 M calcium + 5% -lactose + .14% chlorine; .02 M calcium + 5% -lactose + .035% phosphorous +.2% citrate; and .02 M calcium + 5% -lactose + .2% citrate + .14% chlorine. Combination _s1B + ßA + A representing 35.6% of the samples gave stabilities lower than averages before and after freezing while _s1B + ßA + AB representing 25.5% of the samples gave stabilities higher before and lower after freezing. Combination _s1B + ßAB + AB representing 15.9% of the samples gave higher stabilities before and after freezing.

Irrespective of polymorphic composition, Channel breeds and Brown Swiss produced casein of higher stabilities, both before and after freezing, while beef breeds, Holsteins, and Ayrshires gave caseins with lower stabilities.