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Ethanol stability of casein micelles – a hypothesis concerning the role of calcium phosphate

Published online by Cambridge University Press:  01 June 2009

David S. Horne
David S. Horne
Affiliation:
Hannah Research Institute, Ayr, KA6 5HL, UK
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Summary

The ethanol (EtOH) stability of skim milk and the stability towards aggregation of casein micelles diluted into ethanolic buffer solutions were compared using data obtained from previously published experiments. Differences in absolute stability and in relative response were observed when Ca2+ level and pH were adjusted, the buffer system results lying below those from skim milk in both cases. Increasing the ionic strength of skim milk adjusted to pH 7·0 lowered its EtOH stability whereas increasing the ionic strength of the diluting buffer increased the stability of the casein micelles. The hypothesis is put forward that the differences are due to the simultaneous precipitation of Ca phosphate when EtOH is added to skim milk. This draws calcium from the caseinate sites of the micelle, counteracting the destabilizing effects of the EtOH towards the micelle. Such removal and the consequent restructuring are kinetically controlled and micellar precipitation in skim milk finally occurs when the micellar coagulation time falls within the time scale of the restructuring reactions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 3 , August 1987 , pp. 389 - 395
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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