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Journal of Dairy Science Vol. 74 No. 4 1181-1186
© 1991 by American Dairy Science Association ®
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A Rapid Method for Laboratory Preparation of High Solids Casein and Caseinate Dispersions

E. D. Strange 1 and R. P. Konstance 1

1 US Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA 19118

A laboratory technique for the dispersion of casein or caseinate into liquid using a food processor as the mixing tool is described. The liquid, as crushed ice, was added to the processor before or after the casein or caseinate. The progress and completeness of mixing was monitored by variances of the moisture content of product sampled from different sections of the processing bowl. Total time for complete dispersion was 8 min or less, much faster than other dispersion methods.

Key Words: high solids casein • casein dispersions

Submitted on October 6, 1989
Accepted on October 26, 1990






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Copyright © 1991 by the American Dairy Science Association ®.