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Skim milk acidification at low temperatures: a model for the stability of casein micelles.

Author(s) : KRUIF C. G. de, ROEFS S. P. F. M.

Type of article: Article

Summary

A dispersion of casein micelles as present in skim milk can be viewed as an adhesive hard-sphere system. At physiological pH about 6.7 the system behaves as hard spheres. On lowering the pH attractive interactions develop which are due to a loss in steric stabilization and at temperatures above 17 deg C the system flocculates at pH values in the range 5.2-4.7. On lowering the temperature to 0 deg C flocculation occurs only at pH 4.3. Acidifying the milk to intermediate values in the cold and then raising the temperature induces an irreversible flocculation. The origin of these phenomena resides probably in the change in stabilization of the micelles on cooling. At low temperatures beta-casein seems to supplement the function of kappa-casein in sterically stabilizing the casein micelle. This behaviour is of relevance to developing alternative processes in the dairy industry and to treating and storing dairy products.

Details

  • Original title: Skim milk acidification at low temperatures: a model for the stability of casein micelles.
  • Record ID : 1997-1688
  • Languages: English
  • Source: Neth. Milk Dairy J. - vol. 50 - n. 2
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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