Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk

Rüegg, Max; Blanc, Bernard; Lüscher, Madeleine (1979). Hydration of casein micelles: kinetics and isotherms of water sorption of micellar casein isolated from fresh and heat-treated milk. Journal of dairy research, 46(2), pp. 325-328. Cambridge University Press 10.1017/S0022029900017246

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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).

Item Type:

Journal Article (Original Article)

Division/Institute:

08 Faculty of Science > Departement of Chemistry and Biochemistry
05 Veterinary Medicine > Department of Clinical Research and Veterinary Public Health (DCR-VPH)

ISSN:

0022-0299

Publisher:

Cambridge University Press

Language:

English

Submitter:

Marceline Brodmann

Date Deposited:

09 Jul 2020 08:42

Last Modified:

07 Aug 2020 20:46

Publisher DOI:

10.1017/S0022029900017246

BORIS DOI:

10.7892/boris.115467

URI:

https://boris.unibe.ch/id/eprint/115467

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