Abstract
ABSTRACTSome chemical properties of cryocasein were examined and compared to those of commercial casein and caseinates. Cryocasein contained more ash and lactose than commercial casein and caseinates. Compared to acid casein, cryocasein had slightly less β‐casein due to the preparation procedures involving low temperature and ultrafiltration. Retainment of micellar structure was verified by electron microscopy and permeation chromatography on CPG‐10. An increase in aggregation of casein miscelles was observed during frozen storage (−8°C) of diluted ultrafiltration retentate. Similar to the casein in skim milk, this intact micellar structure may be responsible for properties such as solvation and stability towards addition of ethanol and Ca2+.
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