Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk
Publisher DOI
Abstract
Water vapour sorption isotherms of casein micelles prepared from raw milk and various heat-treated milks were determined. The equilibrium water contents of the heated preparations were markedly lower than that of the raw-milk casein over the whole range of vapour pressures studied. An analysis of the sorption isotherms in the relative vapour pressure range 0·1–0.45, according to the Brunauer, Emmett & Teller (1938) equation, showed that there were significant differences between preparations in the computed monolayer contents. Differences in the rates of water sorption were also observed between the different preparations.
As judged from the amount of absorbed water, the influence of the heating methods could be ranked in the order: HTST (92 °C) ≃ UHT (direct) <UHT (indirect) < HTST (72 °C).
As judged from the amount of absorbed water, the influence of the heating methods could be ranked in the order: HTST (92 °C) ≃ UHT (direct) <UHT (indirect) < HTST (72 °C).
Date Issued
1979
Publication Type
Article
Language(s)
en
Author(s)
Rüegg, Max | |
Blanc, Bernard | |
Lüscher, Madeleine |
Journal
Journal of dairy research
Publisher
Cambridge University Press
ISSN
0022-0299
Access(Rights)
open.access