JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 85 No. 1 8-14
© 2002 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Chardot, V.
Right arrow Articles by Hardy, J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Chardot, V.
Right arrow Articles by Hardy, J.

Growth Kinetics and Fractal Dimensions of Casein Particles During Acidification

V. Chardot 1, S. Banon 1, M. Misiuwianiec 2, and J. Hardy 1

1 Laboratoire de Physico-Chimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires, Institut National Polytechnique de Lorraine, 2, avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre Lès Nancy, Cedex France
2 Warmia and Masuria University in Olsztyn, 10-957 Olstztyn Poland

Small angle static light scattering was used to study the effect of milk dilution in permeate on the mechanism of acid-induced aggregation of casein particles. Growth kinetics of casein aggregates during acidification was characterized by the succession of four populations of particles. The first one corresponded to casein particles ranging from 0.1 to 1 µm, with a mean value of 0.3 µm. The second population, from 1 to 10 µm, was quickly replaced by a third population, from 10 to 100 µm, which gave rise to the last population measurable, from 100 to 1000 µm. The angular dependence of static light scattering from about 0.01 to 50° was used to determine the fractal dimension (D) of pH-induced casein aggregates. With the formation of about 10-µm aggregates, fractal structures appeared. The D values, determined from double logarithmic plots of intensity versus scattering vector resulted in values between 1.85 and 2.03.

Key Words: acidification • aggregation • casein • fractal

Submitted on August 3, 2001
Accepted on August 28, 2001




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
Y. Peng, D. S. Horne, and J. A. Lucey
Impact of preacidification of milk and fermentation time on the properties of yogurt
J Dairy Sci, July 1, 2009; 92(7): 2977 - 2990.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. Dzidic, J. Macuhova, and R. M. Bruckmaier
Effects of Cleaning Duration and Water Temperature on Oxytocin Release and Milk Removal in an Automatic Milking System
J Dairy Sci, December 1, 2004; 87(12): 4163 - 4169.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
N. Vetier, S. Banon, V. Chardot, and J. Hardy
Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates
J Dairy Sci, August 1, 2003; 86(8): 2504 - 2507.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2002 by the American Dairy Science Association ®.