Dear Fellow Researchers
Casein can be precipitated from most milks by adding acid (changing pH below pI of casein). However It appears not to happen in case of UHT milk: either there is no coagulation visible or the sediment is different from the sediments obtained from e.g. pasteurized milk.
Clearly there are changes in UHT milk as described by literature, but I cannot find any direct explanation to different behavior of UHT casein during acidification.
The question I am asking seem to be fairly trivial, but any help will be much appreciated
Hello,
Si le chauffage est suffisamment intense, la taille des micelles et des particules de caséine se modifient. Une fraction de micelles se désagrège et n'est plus sédimentable ou coagulable après un traitement UHT.
Le lait cru ne renferme que 5 % de caséine non récupérable par ultracentrifugation tandis que ce pourcentage est de l'ordre de 30 % après une stérilisation (~stérilisation UHT). De plus ces fractions de micelles ont des volumes très importants. C’est peut être la raison pour laquelle les caséines des laits traités UHT ne précipitent pas ou difficilement.
these paper could be useful for you:
https://www.researchgate.net/publication/260109979_Caseinomacropeptide_modifies_the_heat-induced_denaturation-aggregation_process_of_b-lactoglobulin
https://www.researchgate.net/publication/248445187_Heat_stability_and_enzymatic_modifications_of_goat_and_sheep_milk
https://www.researchgate.net/publication/11602192_Heat-induced_covalent_complex_between_casein_micelles_and_beta-lactoglobulin_from_goat%27s_milk_identification_of_an_involved_disulfide_bond
Article Caseinomacropeptide modifies the heat-induced denaturation–a...
Article Heat stability and enzymatic modifications of goat and sheep milk
Article Heat-induced covalent complex between casein micelles and be...
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