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Study on the heat stability of caprine casein

Wei Yi

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Abstract

Using Saanen Guanzhong goat milk as material,caprine casein was obtained from the milk. The effects of pH,temperature,ionic calcium,citrate,phosphate and casein on the heat stability of caprine casein were studied by hot coagulation time(HCT) . The results showed that the heat stability of casein was better at the pH of 6.8,high temperature can lower the heat stability,ionic calcium can speed up the HCT of casein. A certain amount of citrate or phosphate can effectively raise the hot stability of caprine casein. The addition of casein was not obvious to the heat stability of caprine casein.

About this research paper

What this paper is about

Using Saanen Guanzhong goat milk as material,caprine casein was obtained from the milk. The effects of pH,temperature,ionic calcium,citrate,phosphate and casein on the heat stability of caprine casein were studied by hot coagulation time(HCT) . The results showed that the heat stability of casein was better at the pH of 6.8,high temperature can lower the heat stability,ionic calcium can speed up the HCT of casein. A certain amount of citrate or phosphate can effectively raise the hot stability of caprine casein. The addition of casein was not obvious to the heat stability of caprine casein.

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Available abstract

Using Saanen Guanzhong goat milk as material,caprine casein was obtained from the milk. The effects of pH,temperature,ionic calcium,citrate,phosphate and casein on the heat stability of caprine casein were studied by hot coagulation time(HCT) . The results showed that the heat stability of casein was better at the pH of 6.8,high temperature can lower the heat stability,ionic calcium can speed up the HCT of casein. A certain amount of citrate or phosphate can effectively raise the hot stability of caprine casein. The addition of casein was not obvious to the heat stability of caprine casein.

Key concepts: Casein, Heat stability, Chemistry, Phosphate, Calcium, Food science, Chromatography, Biochemistry

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