Abstract
The solubility of CO 2 in milk was studied at temperatures of 25, 38 and 50°C and at pressures up to 6.9 MPa using a static method with an accuracy of 5%. These data are important for the design and control of processes which use CO 2 for precipitation of casein from milk. The solubility of CO 2 in milk was found to increase with pressure and decrease with increasing temperature — a trend similar to that observed for the solubility of CO 2 in water. At 25°C, the solubility of CO 2 in milk was less than the solubility in water over the entire pressure range studied. Precipitation of casein was not observed. At 38°C and 50°C and pressures greater than 5.5 MPa, complete precipitation of casein from milk was observed, and the solubility of CO 2 in milk was approximately the same as that in water. This indicates that casein destabilization is accompanied by an increase in water available for dissolution of CO 2.
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