über den Einflu\ der Wärmebehandlung auf die Eiwei\stoffe der Milch, mit besonderer Berücksichtigung der bei der Uperisation® angewandten Thermik

Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C

“…Hostettler and his co-workers showed many years ago that there is an increase in casein micelle size in milk after heat treatments more severe than pasteurization (Hostettler et al 1965). More recent work has confirmed this, and it appears that the increase in size is related either to serum protein denaturation and aggregation with the casein micelle (Morr, 1969;Riiegg & Blanc, 1978;Creamer & Matheson, 1980) or to a shift in location of Ca phosphate (Freeman & Mangino, 1981).…”

“…It has also been observed that the increase in size of large micelles during heating is accompanied by a large increase in the number of very small particles (Hostettler et al 1965;Morr, 1969;Riiegg & Blanc, 1978;Creamer & Matheson, 1980). It has been suggested that these represent denatured serum protein which has not adsorbed to the casein micelle.…”

The effect of concentrating milk on the fat retention property of the cheese curd

“…Because of the known influence of concentrating milk on the size of casein micelles (Hostettler et al 1965) it was possible that the resulting changes in gel structure would modify the fat retention ability of the curd. This hypothesis was tested by concentrating skim-milk 3-fold in the evaporator and then carefully stirring back the cream which had been removed.…”

“…It is generally assumed that the fat globules are normally trapped mechanically in the interstices of the curd structure. Since the size of the casein micelles is known to increase when milk is concentrated (Hostettler, Imhof & Stein, 1965) it might be expected that the resulting change in curd structure would alter the fat-retaining properties of the curd. On the other hand, if substantial chemical or physico-chemical bonds between fat globules and the casein coagulum are involved, another explanation would be possible.…”