Preparation of casein using carbon dioxide.

@article{Tomasula1995PreparationOC,
  title={Preparation of casein using carbon dioxide.},
  author={Peggy Tomasula and James C. Craig and Richard T. Boswell and Robert Davis Cook and Michael J. Kurantz and Maret Maxwell},
  journal={Journal of dairy science},
  year={1995},
  volume={78 3},
  pages={
          506-14
        }
}
The effects of pressure, temperature, residence time, and mass of skim milk on some characteristics of casein, prepared by precipitation with high pressure CO2, were examined in a batch reactor. For a 500-g milk sample, precipitation occurred at pressures > 2760 kPa and temperatures > 32 degrees C. Residence time was not significant and was held at 5 min. Yields were maximum at 2750 to 5520 kPa and at 38 to 49 degrees C for a 500-g milk sample. The resulting whey had a pH of 6.0. The casein… CONTINUE READING

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