No abstract

The effect of different preheat treatments of milk on the water-holding capacity of the corresponding sodium caseinates made under laboratory conditions was investigated. Unheated skimmed milk, and milks heated under conditions ranging from 60°C to 120°C for 1 min, respectively, were used for the manufacture of the caseinates. Waterholding capacity was estimated using a method involving equilibration of the powder with excess water and measurement of the volume of released water. Water-holding progressively increased with heating, whereby with 120"C/lmin more than two-thirds of the dispersion volume tested was retained. The whey protein content of the caseinates also varied according to temperature and water-holding capacity.