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Effects of Ultra-High Temperature Processing on Size and Appearance of Casein Micelles in Bovine Milk¹

Department of Food Science and Nutrition, The Ohio State University, Ohio Agricultural Research and Development Center, 2121 Fyffe Road Columbus 43210

ABSTRACT

Effects of ultra-high temperature treatment by falling-film-steam-infusion on the size and appearance of casein micelles in bovine milk were examined by electron microscopy. Preheating and homogenization at 65.6 or 82.2°C for approximately 150 s did not alter mean micelle size as compared to raw milk, although a narrower size distribution and increased tendril formation was in the treated milk. Samples of ultra-high temperature milk treated for 3.4 s exhibited larger mean micelle diameters and greater tendril formation than those treated for 1.5 or 9.0 s. Increased numbers of small diffuse particles were in samples treated for 9.0 s. Samples preheated at 82.2°C and treated at temperatures above 121.1°C showed increasing micelle diameters with increasing temperatures with the exception of those heated at 146.1°C. Initial heat-induced micellar growth was followed by micellar disintegration or disaggregation. Studies on samples stored for 3 mo at room temperature revealed no general trends. However, the pattern of micellar growth followed by development of a large number of small diffuse particles was discerned.

¹ Journal Series Article No. 116-80, Ohio Agricultural Research and Development Center.

² Hunt-Wesson, Fullerton, CA.

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