Abstract
Effects of heating temperature, pH and salt addition (NaCl, CaCl2, citrate) on the heat stability of caprine micellar casein concentrate (MCC) dispersion were studied, and a simultaneous comparison with bovine MCC is provided. Heat stability of caprine MCC was lower than that of bovine MCC. Ca-ion activity was higher for caprine MCC compared with bovine MCC. Serum κ-casein amount was higher for caprine MCC compared with bovine MCC, and increased with increasing pH, but decreased after heating. Ratio of κ-casein in sediment was lower for caprine MCC. Casein micelles in caprine MCC had larger particle sizes and were more susceptible to aggregation. Internal structure of micelles was barely affected after heating. The poor heat stability of caprine MCC compared with bovine MCC might be attributed to the higher Ca-ion activity and more extensive dissociation of κ-casein. Adding citrate and limited amounts of NaCl improved the heat stability of MCC.
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