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Functional Properties of Cryocasein¹

Department of Food Science, Purdue University, West Lafayette, IN 47907

ABSTRACT

Functional properties of casein isolated by UF and cryodestabilization as compared with commercial caseinates were assessed. Cryocasein was readily resuspended in water by the application of agitation and mild heat. Solubility profiles of cryocasein suggested a partial disintegration of micellar structure by the changes in pH and ionic strength. In spite of its resuspendibility, the emulsifying properties of cryocasein were not as good as those of commercial caseinates. Cryocasein retained the ability of native casein micelles in milk to form a curd upon rennet addition. It formed a firmer gel with a lower syneresis than sodium caseinate and calcium caseinate with added CaCl₂.

¹ Journal Paper Number 11,575 of the Purdue University Agriculture Experiment Station.

² Present address:: Department of Food Science and Nutrition, Hallym University, Chuncheon, Kangwon-do, Korea.

³ Present address: Department of Agricultural Engineering, University of Missouri, Columbia 65211.

⁴ Present address: The Pillsbury Co., 311 Second Street, S.E., Minneapolis, MN 55414.