Evaporative concentration of skimmed milk: Effect on casein micelle hydration, composition, and size
- 作者：Dylan Z. Liu ; David E. Dunstan ; Gregory J.O. Martin ; gjmartin@unimelb.edu.au
- 关键词：Casein micelles ; Concentration ; Evaporation ; Skimmed milk
- 刊名：Food Chemistry
- 出版年：2012
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：1 October, 2012
- 卷：134
- 期：3
- 页码：1446-1452
- 文件大小：485 K
摘要
Understanding the effect of evaporative concentration on casein micelle composition is of high importance for milk processing. Alterations to the hydration, composition and size of casein micelles were investigated in skimmed milk evaporated to concentrations of 12-45%total solids content. The size of casein micelles was determined by dynamic light scattering, and the water content and composition determined by analysis of supernatants and pellets obtained by ultracentrifugation. The mass balance and hydration results showed that during the evaporation process, while micelles were dehydrated, water was removed preferentially from the serum. The amount of soluble casein and calcium in the serum decreased as a function of increasing solids content, indicating a shift of these components to the micelles. The formation of a small proportion of micelle aggregates at high concentrations appeared dependent on the time kept at these concentrations. Upon redilution with water, casein micelles were immediately rehydrated and aggregates were broken up in a matter of minutes. Soluble calcium and pH returned to their original state over a number of hours; however, only a small percentage of original soluble casein returned to the serum over the 5 h period investigated. These results showed that casein micelles are significantly affected by evaporative concentration and that the alterations are not completely and rapidly reversible.