Functional properties of cow milk proteins co-precipitate

Abstract

The ideal conditions for preparation of cow milk proteins co-precipitate wereinvestigated. The optimum concentration of calcium chloride used to prepare milkproteins co-precipitate was 25mM.This concentration of calcium yielded 96.2% ofmilk 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 sodiumcaseinate and cow milk proteins co-precipitate, at pH values higher than 6 but thesolubility of co-precipitate at pH values lower than 5 was significantly higher thanthat of cow milk sodium caseinate .Foaming ability and stability of milk proteins co-precipitate was greater than thatof the sodium caseinate. At pH 6 and above the emulsion activity index of cowmilk co-precipitate was higher than that of sodium caseinate.