Effects of added sodium caseinate on the formation of particles in heated milk.

@article{Parker2005EffectsOA,
  title={Effects of added sodium caseinate on the formation of particles in heated milk.},
  author={Elizabeth A Parker and Laurence Donato and Douglas G Dalgleish},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 21},
  pages={8265-72}
}
The effects of heat at temperatures in the range of 80-90 degrees C on mixtures of reconstituted skim milk powder (RSMP) and sodium caseinate have been determined. In the absence of caseinate, the action of heat on RSMP produces soluble complexes of whey proteins and kappa-casein, as well as complexes of whey protein with the casein micelles. When sodium caseinate was added to RSMP at levels of 0.5 and 1.0%, the denaturation of the whey protein and the production of the soluble complexes in the… CONTINUE READING