Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature.

  title={Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature.},
  author={Vibeke Orlien and Louise Krabbe Boserup and Karsten Olsen},
  journal={Journal of dairy science},
  volume={93 1},
The effect of pH (from 5.5 to 7.5) and temperature (from 5 to 40 degrees C) on the turbidity of reconstituted skim milk powder was investigated at ambient pressure and in situ under pressure (up to 500MPa) by measurement of light scattering. High-pressure treatment reduced the turbidity of milk for all combinations of pH and temperature due to micelle dissociation. The turbidity profiles had a characteristic sigmoidal shape in which almost no effect on turbidity was observed at low pressures… 

Effects of milk pH alteration on casein micelle size and gelation properties of milk

ABSTRACT The effects of changes in pH above and below the natural pH of milk (ca 6.6) on the casein micelle size and the gelation properties of the pH adjusted and restored samples were investigated.

Characterization of ethanol-induced casein micelle dissociation using a continuous protein monitoring unit.

The effect of ethanol on milk has been shown to be temperature-dependent, with higher ethanol concentrations and temperatures reversibly dissociating casein micelles. This work looked to expand on

Effect of pH and heat treatment on physicochemical characteristics of sodium phosphocaseinate powder.

The present study was conducted to check the effect of alkalinization (pH 8 to 11), acidification (pH 64) and temperature (60, 65, 70, 75, 80, 85 and 90oC) on size, charge and viscosity of sodium

Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments.

The objective of this work was to investigate the properties of casein micelles after pH adjustment and their re-equilibration to the original pH and serum composition, and to study the changes to the calcium phosphate equilibrium and the dissociation of the micells.

Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

The pH changes in the milk systems, β-lactoglobulin B, β-casein, and mixture of β-lactoglobulin and β-casein (pH 7 and ionic strength 0.08 M) were measured in situ during increasing pressure up to



High pressure treatment of bovine milk: effects on casein micelles and whey proteins.

These effects of HP on casein micelles and whey proteins in milk may have significant implications for properties of products made from HP-treated milk.

Acid-Induced Dissociation of Casein Micelles in Milk: Effects of Heat Treatment

The effects have been studied of heat treatment of skim milk at temperatures from 70 to 90°C on the dissociation of caseins and minerals from the micelles during acidification at 5 and 22°C. The

High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation.

Pressure-treated micelles were coagulated rapidly by rennet, but the presence of denatured beta-lactoglobulin interfered with the secondary aggregation phase and reduced the overall rate of coagulation.

Pressure-induced dissociation of casein micelles: size distribution and effect of temperature.

  • R. GebhardtW. DosterU. Kulozik
  • Chemistry
    Brazilian journal of medical and biological research = Revista brasileira de pesquisas medicas e biologicas
  • 2005
It is shown that at high pressure casein micelles decompose into small fragments comparable in size to casein monomers, and the thermodynamic model predicts an increase in structural entropy with temperature.