Casein and Caseinate Salts

SYNS CASEIN and CASEINATE SALTS (FCC) CASEIN-SODIUM CASEIN, SODIUM COMPLEX CASEINS, SODIUM COMPLEXES NUTROSE... 

Two types of magnesia, caustic-calcined and periclase (a refractory material), are derived from dolomitic lime. Lime is required in refining food-grade salt, citric acid, propjiene and ethylene oxides, and ethylene glycol, precipitated calcium carbonate, and organic salts, such as calcium stearate, lactate, caseinate. 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

Some like casein, salt free globulin and acid albumin are not heavily solvated in solution and are thus readily precipitated at the isoelectric point in a manner similar to the suspensions already considered. Others, e.g. glutin, gelatine and natural albumin, are solvated like silica which at the isoelectric point are not necessarily precipitated being maintained in the sol form by the solvent. On removal of the stabilising water however by the addition of alcohol or neutral salts precipitation will occur and this most readily at the isoelectric point. 

Certain of the milk salts (e.g. chlorides, and the salts of sodium and potassium) are sufficiently soluble to be present almost entirely in the dissolved phase. The concentration of others, in particular calcium phosphate, is higher than can be maintained in solution at the normal pH of milk. Consequently, these exist partly in soluble form and partly in an insoluble or colloidal form associated with casein. The state and distribution of these salts has been extensively reviewed by Pyne (1962) and Holt (1985). 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

Minerals found in milk which are insoluble remain in water in the curd and are more concentrated in the cheese than in milk. About two-thirds of the calcium and one-half of the phosphorus of milk remains in cheese. A major portion of the milk calcium is retained in the curd of cheese made with coagulating enzymes. Acid coagulation alone results in the loss of portions of both calcium and phosphorus salts in the acid whey, since these minerals are more soluble in the acidic medium. Most milk fat and fat-soluble vitamins are retained in the curd, but a considerable amount of water-soluble vitamins is lost during cheese manufacture. Retention of part of some B-complex vitamins in curd is due to their extended association with casein in the original milk. 

Differences in pH and buffering capacity among individual lots of fresh milk reflect compositional variations arising from the functions of the mammary gland. In general the pH is lower in colostrum (down to pH 6.0 McIntyre et al. 1952) and higher in cases of mastitis (up to pH 7.5 Prouty 1940) than in normal milk of mid-lactation. As discussed in Chapter 1, colostrum and mastitis milks are known to differ radically in their proportions of the proteins and certain salts. Milks of lower phosphorus, casein, and Ca2+ tend to be low in titratable acidity, while excessive acidity is related to hyperketonemia, inadequate calcium and excessive concentrates in the ration (Bonomi 1978). 

Milk is an aqueous and partly colloidal solution of casein, albumin, lactose and mineral salts, intimately emulsified with fatty substances.1... 

This is formed of the nitrogenous substances (casein, albumin) and fats contained in milk, separated by coagulation (by rennet or by acidification). As a result of special fermentations which occur during the maturation of the cheese, these give rise to soluble albuminoid substances (albumoses, peptones, etc.), amino-adds (phenylaminopropionic add, tyrosine, leucine, etc.), ammoniacal products, fatty adds (lactic, propionic, caproie), etc. Cheese also contains water and mineral salts, including added sodium chloride. 

Caseinate Salts occur as white to cream colored granules or powders. They are soluble or dispersible in water. They are prepared by treatment of Casein with food-grade alkalies, neutralizing agents, enzymes, buffers, or sequestrants. Common counter-ions are NH4+, Ca++, Mg4-1", K+, and Na+. 

Used in Imitation cheeses (vegetable oil, caseins/caseinates, salts and water)... 

Casein which is a phosphoprotein, is the chief nitrogenous constituent of milk, in which it occurs as a calcium salt in combination with calcium phosphate. Casein is insoluble in water, but its salts are readily soluble those of calcium, barium, strontium, and magnesium form opalescent colloidal solutions. The sodium, potassium, and ammonium salts form comparatively clear solutions, which pass through clay filters. Casein also forms salts with acids. It is precipitated from a solution of its salts and from milk by small quantities of mineral acids, and by larger amounts of acetic acid, but it dissolves in an excess of acid. Casein and its salts are precipitated from solutions by saturating the latter with sodium chloride, magnesium sulphate, or sodium sulphate. The solutions of the salts of casein... 

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