Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-02T20:58:13.837Z Has data issue: false hasContentIssue false
  • English
  • Français

EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk

Published online by Cambridge University Press:  01 November 1997

BRENT R. WARD ,
SIMON J. GODDARD ,
MARY-ANN AUGUSTIN  and
IAN R. McKINNON
BRENT R. WARD
Affiliation:
CSIRO Division of Food Science and Technology, Melbourne Laboratory, PO Box 20, Highett, VIC 3190, Australia
SIMON J. GODDARD
Affiliation:
CSIRO Division of Food Science and Technology, Melbourne Laboratory, PO Box 20, Highett, VIC 3190, Australia
MARY-ANN AUGUSTIN
Affiliation:
CSIRO Division of Food Science and Technology, Melbourne Laboratory, PO Box 20, Highett, VIC 3190, Australia
IAN R. McKINNON
Affiliation:
Chemistry Department, Monash University, Clayton, VIC 3168, Australia
Get access Rights & Permissions [Opens in a new window]

Abstract

The effects of addition of EDTA on the dissociation of caseins and foaming properties of milks (100 g solids/l) reconstituted from skim milk powders given a low-heat (72°C for 30 s) or high-heat (85°C for 30 min) treatment during powder manufacture were determined. The EDTA-induced dissociation of caseins was independent of heat treatment but in high-heat milk was accompanied by release of denatured whey proteins. EDTA changed the proportions of individual caseins in the supernatant. EDTA addition improved both foam overrun and foam stability of low- and high-heat milks. The increase in serum protein on addition of EDTA contributed to the improvement in foaming properties of milks by increasing the availability of the proteins for formation of the air–water interface.

Type
Research Article
Information
Journal of Dairy Research , Volume 64 , Issue 4 , November 1997 , pp. 495 - 504
Copyright
Proprietors of Journal of Dairy Research 1997

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)