Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

Reconstituted skim milks (10 % w/w total solids, pH 6·7–8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of

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Bibliographic Details
Published in:Journal of dairy research 2014-05, Vol.81 (2), p.146-155
Main Authors: Liu, Zheng, Juliano, Pablo, Williams, Roderick PW, Niere, Julie, Augustin, Mary Ann
Format: Article
Language:English
Subjects:
Animals
blood serum
bulk milk
casein
Caseins - chemistry
Food Handling - methods
Food, Preserved
Hydrogen-Ion Concentration
Micelles
Milk
Milk - chemistry
Particle Size
Protein Aggregates
reconstituted milk
skim milk
Solubility
Sonication
Sound
specific energy
temperature
total solids
ultrasonic treatment
ultrasonics
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Description
Summary:Reconstituted skim milks (10 % w/w total solids, pH 6·7–8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of
ISSN:0022-0299
1469-7629
1469-7629
DOI:10.1017/S0022029913000721