Hostname: page-component-76fb5796d-skm99 Total loading time: 0 Render date: 2024-04-27T07:13:00.479Z Has data issue: false hasContentIssue false
  • English
  • Français

Particle size distribution and calcium content of batch-precipitated acid casein curd: effect of precipitation temperature and pH

Published online by Cambridge University Press:  01 June 2009

Mark S. Jablonka  and
Peter A. Munro
Mark S. Jablonka
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Peter A. Munro
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

The first stage in acid casein manufacture is the isoelectric precipitation of casein from skim milk. This stage controls the particle size of the casein curd which is important in the later washing, dewatering and drying stages. Casein was precipitated batchwise from 9% total solids skim milk using 0·3 M-H2SO4 at temperatures from 25 to 53 °C and at pH (measured in the whey) from 3·6 to 5·1. A wet sieving method has been developed for measuring the particle size distribution of the casein curd. Ferric ammonium sulphate was added to the curd/whey mixture to toughen the curd particles and to reduce their stickiness. For given precipitation conditions the particle size distribution could generally be modelled by a normal distribution. The mean particle size generally increased with increasing temperature and pH. The increase in particle size with pH was pronounced at 53 °C, while at 25 and 35 °C particle size varied little with pH. The calcium contents of washed casein curd samples were low at all precipitation pH at a precipitation temperature of 35 °C, but increased markedly above pH 4·4 at precipitation temperatures of 45 and 53 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 52 , Issue 3 , August 1985 , pp. 419 - 428
Copyright
Copyright © Proprietors of Journal of Dairy Research 1985

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Alm, L. 1982 Effect of fermentation on curd size and digestibility of milk proteins in vitro of Swedish fermented milk products. Journal of Dairy Science 65 509–514CrossRefGoogle Scholar
Bell, D. J., Hoare, M. & Dunnill, P. 1983 The formation of protein precipitates and their centrifugal recovery. In Downstream processing pp. 1–72 (Ed. Fiechter, A.). Berlin: Springer-Verlag. (Advances in Biochemical Engineering Biotechnology 26)CrossRefGoogle Scholar
Cadle, R. D. 1955 Particle Size Determination, p. 40. New York: InterscienceGoogle Scholar
Chamber, L. A. & Wolman, I. J. 1938 Relationship between curd tension and curd size. Journal of Dairy Science 21 164Google Scholar
Chan, M. Y. Y., Bell, D. J. & Dunnill, P. 1982 The relationship between the zeta potential and the size of soya protein acid precipitate particles. Biotechnology and Bioengineering 24 1897–1900CrossRefGoogle ScholarPubMed
Dalgleish, D. G. & Parker, T. G. 1980 Binding of calcium ions to bovine αsl-casein and the recipitability of the protein calcium ion complexes. Journal of Dairy Research 47 113–122CrossRefGoogle Scholar
Dunkley, W. L. & Patterson, D. R. 1977 Relations among manufacturing procedures and properties of cottage cheese. Journal of Dairy Science 60 1824–1840CrossRefGoogle Scholar
Foust, A. S., Wenzel, L. A., Clump, C. W., Maus, L. & Andersen, L. B. 1980 Principles of Unit Operations, 2nd edn pp. 709–711. New York: WileyGoogle Scholar
Ho, N. F. H. & Higuchi, W. I. 1967 Kinetics of aggregation of denatured proteins. I: Methodology based on the multichannel particle size analyser. Journal of Pharmaceutical Sciences 56 248–254CrossRefGoogle Scholar
Hoare, M. 1982 a Protein precipitation and precipitate ageing. I: Saltingout and ageing of casein recipitates. Transactions of the Institution of Chemical Engineers 60 79–87Google Scholar
Hoare, M. 1982 b Protein precipitation and precipitate ageing. II: Growth of protein precipitates during hindered settling or exposure to shear. Transactions of the Institution of Chemical Engineers 60 159–163Google Scholar
Horne, D. S. 1979 The kinetics of the precipitation of chemically modified αsl-casein by calcium. Journal of Dairy Research 46 265–269CrossRefGoogle Scholar
Horne, D. S. & Parker, T. G. 1981 Factors affecting the ethanol stability of bovine milk. II: The origin of the pH transition. Journal of Dairy Research 48 285–291CrossRefGoogle Scholar
Irani, R. R. & Callis, C. F. 1963 Particle Size: Measurement, Interpretation and Application pp. 45–57. New York: WileyGoogle Scholar
Jablonka, M. S., Vu, J. T. & Munro, P. A. 1984 Effect of milk preheat treatment and bovine serum albumin addition on the settling characteristics of heat precipitated whey protein. New Zealand Journal of Dairy Science and Technology 19 99–106Google Scholar
Kosikowski, F. V. 1963 Some distribution patterns of cottage cheese particles and conditions contributing to curd shattering. Journal of Dairy Science 46 391–395CrossRefGoogle Scholar
Kreysio, E. 1972 Advanced Engineering Mathematics 3rd edn pp. 750–751. New York: WileyGoogle Scholar
Liteanu, L. & Linoner, H. 1970 Precipitation 1. Particle size distribution of barium sulphate in a rapid mixing device. Talanta 17 1045–1052CrossRefGoogle Scholar
Mikaelyan, P. S. & Mikaelyan, G. S. 1975 Modification of the sieve method for curd grain size analysis. Trudy Vsesoyuznyi Nauchno-issledovatel'-skii Instilut Maslodel'noi i Syrodel'i Promyshlennosti no. 18 pp. 97–102, 125. 131 (Dairy Science Abstracts 41 389)Google Scholar
Milk Industry Foundation. 1959 Laboratory Manual: Methods of Analysis of Milk and its Products 3rd ed. pp. 471–472. Washington. DC: MIFGoogle Scholar
Muller, L. L. 1971 Manufacture and uses of casein and co-precipitate. Dairy Science Abstracts 33 659–674Google Scholar
O'Meara, G. M. & Munro, P. A. 1982 The precipitation and shrinkage of acid casein curd: a preliminary study. New Zealand Journal of Dairy Science and Technology 17 147–159Google Scholar
Parker, T. G. & Dalgleish, D. G. 1977 a The use of light scattering and turbidity measurements to study the kinetics of extensively aggregating proteins: αsl-casein. Biopolymers 16 2533–2547CrossRefGoogle Scholar
Parker, T. G. & Daloleish, D. G. 1977 b The potential application of the theory of branching processes to the association of milk protein. Journal of Dairy Research 44 79–84CrossRefGoogle Scholar
Perry, R. H. & Chilton, C. H. 1973 Chemical Engineers' Handbook 5th edn p. 17. 13. New York: McGraw-HillGoogle Scholar
Sawyer, W. & Hayes, J. F. 1961 A method for the estimation of calcium in casein. Australian Journal of Dairy Technology 16 108–110Google Scholar
Schmidt, D. G. & Payens, T. A. J. 1976 Micellar aspects of casein. Surface – Colloid Science 9 165–229Google Scholar
Southward, C. R. & Walker, N. J. 1980 The manufacture and industrial use of casein. New Zealand Journal of Dairy Science and Technology 15 201–217Google Scholar
Virkar, P. D., Hoare, M., Chan, M. Y. Y. & Dunnill, P. 1982 Kinetics of the acid precipitation of soya protein in a continuous flow tubular reactor. Biotechnology and Bioengineering 24 871–887CrossRefGoogle Scholar
Vooel, A. I. 1961 A Textbook of Quantitative Inorganic Analysis 3rd edn p. 426. London: LongmansGoogle Scholar