جۆری توێژینه‌وه‌: Original Article

نوسه‌ران

1 Food Science Department, College of Agriculture, Salahaddin University, Erbil , Iraq

2 Dairy Science and Technology Department, College of Food Sciences , AL-Qasim Green University, Iraq

پوخته‌

The ideal conditions for preparation of cow milk proteins co-precipitate were
investigated. The optimum concentration of calcium chloride used to prepare milk
proteins co-precipitate was 25mM.This concentration of calcium yielded 96.2% of
milk proteins.
The best pH values to prepare milk proteins co-precipitate were between (5.5-6-
6.5), while the best heat treatments used were between 85-95°C for 20 min.
Solubility of co-precipitate in comparison with sodium caseinate was studied.
There were no significant differences between the solubility of cow milk sodium
caseinate and cow milk proteins co-precipitate, at pH values higher than 6 but the
solubility of co-precipitate at pH values lower than 5 was significantly higher than
that of cow milk sodium caseinate .
Foaming ability and stability of milk proteins co-precipitate was greater than that
of the sodium caseinate. At pH 6 and above the emulsion activity index of cow
milk co-precipitate was higher than that of sodium caseinate.

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