Carbonated Milk: Proteins |
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| Authors: | M.-K. CHANG H. ZHANG |
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| Affiliation: | Author Chang is with the USDA-ARS Souther Regional Research Center, P.O. Box 19687, New Orleans, LA 70179. Author Zhang is with Beijing Chemical Industry Research Institute, P.O. Box 2653, Beijing, China. Ms. H. Zhang was a visiting scientist from China. She was supported by the United Nations Industrial Development Organization (UNIDO). |
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| Abstract: | Physicochemical properties of carbonated milk have been examined. Carbonated milk had higher viscosity and longer shelf-life than non-carbonated milk. The size of casein micelle particles in milk was reduced upon carbonation. Consequently, the amount of total casein in the smallest casein micellar fraction was greatly increased. This change in casein micelle distribution was not reversed after carbon dioxide was removed. These changes in micellar distribution were not simply due to pH decrease in the carbonated milk. |
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| Keywords: | milk carbonation proteins casein micelles |
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