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USE OF ELECTRODIALYSIS TO IMPROVE THE PROTEIN STABILITY OF FROZEN SKIM MILKS AND MILK CONCENTRATES.

Author(s) : LONERGAN D. A., FENNEMA O., AMUNDSON C. H.

Type of article: Article

Summary

REMOVAL OF CALCIUM FROM SKIM MILK BY ELECTRODIALYSIS WAS LOGARITHMICALLY RELATED TO THE EXTENT OF DEMINERALIZATION. THIS REMOVAL OF CALCIUM CAUSED A LOGARITHMIC DISSOCIATION OF MICELLAR TO SERUM CASEIN. INCREASES IN PROTEIN STABILITY FOR SKIM MILK AND CONCENTRATED SKIM MILK WERE RELATED TO THIS DISSOCIATION OF MICELLAR CASEIN. PROTEIN STABILITY WAS MORE THAN 53 WK AT 265 K (-8 DEG C) WHEN 80% OF THE CASEIN IN UNCONCENTRATED SKIM MILK WAS DISSOCIATED. CONCENTRATED SKIM MILK WAS STABLE FOR MORE THAN 30 WK AT 265 K WHEN 45% OF THE CASEIN WAS DISSOCIATED. CONTROL SAMPLES (7-9% CASEIN DISSOCIATED) WERE STABLE FOR ONLY 4-8 WK AT 265 K.

Details

  • Original title: USE OF ELECTRODIALYSIS TO IMPROVE THE PROTEIN STABILITY OF FROZEN SKIM MILKS AND MILK CONCENTRATES.
  • Record ID : 1983-1443
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1982.09-10; 1429-1434; 1443; 4 fig.; 5 tabl.; 44 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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