Journal article

Comparison of casein micelles in raw and reconstituted skim milk

GJO Martin, RPW Williams, DE Dunstan

JOURNAL OF DAIRY SCIENCE | ELSEVIER SCIENCE INC | Published : 2007

Abstract

During the manufacture of skim milk powder, many important alterations to the casein micelles occur. This study investigates the nature and cause of these alterations and their reversibility upon reconstitution of the powders in water. Samples of skim milk and powder were taken at different stages of commercial production of low-, medium-, and high-heat powders. The nature and composition of the casein micelles were analyzed using a variety of analytical techniques including photon correlation spectroscopy, transmission electron microscopy, turbidity, and protein electrophoresis. It was found that during heat treatment, whey proteins are denatured and become attached to the casein micelles, ..

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