Some Physical Properties of Milk. VI. The Voluminosity of Caseinate Complex in Milk, and Reconstituted Sediments

Abstract

Summary Six liquids ranging from 1.80 to 0.0% casein were prepared by centrifuging a sample of milk. One fraction of sediment was reconstituted with water to contain 5.325% casein. Half of this suspension was diluted with an equal weight of water, and such dilutions repeated until six concentrations of sediment were obtained. Viscosities were measured at 15 temperatures from 4 to 70° C. At each temperature in each of four series of five or six pairs of values for relative fluidity and casein concentration, the slope d ( φ/φ′ )/ dC was calculated by least squares. Voluminosities were then calculated by the equation V = 0.4 d ( φ/φ′ )/ dC . Approximate average values of V ranged from 6.45 ml/g at 4° C. to 2.24 ml/g at 70° C, when φ′ was the fraction containing least casein. Corresponding values when φ′ was water were 5.42 and 2.95 ml/g.