Characterisation of the protein composition of casein micelles after heating

Interfacial properties of acidified skim milk

“…Reconstituted skim milk was made by dispersing 365 g of ultra-low-heat skim milk powder [18] (see composition, Table 1) in 1 L of twice-distilled water. To prevent bacterial growth, 0.1% (wt/vol) sodium azide was added.…”

Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

“…Interactions between b-lactoglobulin (b-Lg) and casein micelles increase with the extent of heat treatment, and heat can cause a-lactalbumin (a-La)-bLg interaction after b-Lg-casein complex formation (Fairise, Cayot, & Lorient, 1999;Guyomarc'h et al, 2003). Homogenization causes partial disintegration and/or reformation of the casein micelle and may cause modification in b-Lg binding sites (Garcia-Risco, Ramos, & Lopez-Fandino, 2002).…”

Viscoelastic properties of acid milk gel as affected by fat nature at low level

“…Reconstituted skim milk was made by dispersing 107.0 g of ultra low heat skim milk powder as described by Fairise, Cayot, and Lorient (1999) in 1 L deionized water, so as to bring the protein concentration and the casein:whey protein ratio to 3.5% (w/v) and 4.8, respectively. The composition of milk powder (949.86 g kg À1 dry extract) was 365.4 g kg À1 total nitrogen (calculated using the formula 6.38 N), 21.0 g kg À1 non-protein nitrogen components, 80.1 g kg À1 non-casein nitrogen components and 79.3 g kg À1 ash (the amount of lactose was not determined).…”