Abstract
A pH- and temperature-dependent study was conducted using reconstituted low-heat skim milk at pH 6.3, 6.7 and 7.1 heated for 10 min at 80 and 90 °C to evaluate the relationship between bound and aggregate whey protein and optical light backscatter response. Significant correlations were found between casein micelle particle size and bound whey protein, and light backscatter correlations existed with both bound and aggregate whey protein, thus optical light backscatter may be useful to determine both whey protein attachment to the casein micelle and the formation of whey protein aggregates.
Original language | English |
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Pages (from-to) | 226-235 |
Number of pages | 10 |
Journal | International Journal of Dairy Technology |
Volume | 71 |
Issue number | 1 |
DOIs | |
Publication status | Published - 1 Feb 2018 |
Keywords
- Casein
- Dairy biochemistry
- Milk processing
- Milk proteins
- Particle size
- Whey