|
Titre :
|
Behaviour of casein micelles at conditions comparable to those in ice cream
|
|
Auteurs :
|
M. Jonkman ;
P. Walstra ;
M. Van Boekel ;
D. Cebula
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1999
|
|
Format :
|
p. 201-205
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
|
Mots-clés:
|
CASEINE
;
RHEOLOGIE
|
|
Résumé :
|
The structure and stability of the casein micelle are fairly well known under conditions as in milk. However, much less is known and understood for conditions as are prevalent in ice cream. In this study it was observed that structure and behaviour of casein micelles in ice cream plasma at - 10 °C did not differ greatly from casein micelles in milk. A slightly increased amount of salts was associated with the micelles in ice cream plasma. Electron microscropy showed that casein in ice cream plasma exists in the form of micelles and submicelles. However, compared to milk, fewer submicelles and small micelles were present. Since the voluminosity was about the same as in milk, it was concluded that the increase in micelle size was primarily caused by the fusion of micelles and not by swelling. The properties of the casein micelles in ice cream plasma could be explained by a combination of the two conditions which differ significantly from those in milk: high concentration of milk components and low temperature.
|
|
Source :
|
International Dairy Journal, vol.9, n°3-6
|
