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An effect of the low-temperature induced processes of dissociation-association on the molecular state of casein.

Author(s) : DZIUBA J., MUZINSKA B.

Type of article: Article

Summary

Cold storage of milk at temperatures below 5°C causes partial dissociation of casein fractions, especially beta-casein from micelles. Bulk milk was stored at 5°C for up to 48 h and then equilibrated by stabilization (22°C, 24 h) or under heat-treatment conditions (65°C, 15 seconds). Both ways of equilibration caused partially reversion of changes occurring in milk protein system due to cooling. Heat treatment led to more complete reversion of changes as compared to stabilization.

Details

  • Original title: An effect of the low-temperature induced processes of dissociation-association on the molecular state of casein.
  • Record ID : 2000-0302
  • Languages: English
  • Source: Milchwissenschaft - vol. 53 - n. 10
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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