Skim milk proteins

The elastic modulus (G ) of MP, BCAS, and BLG5 rapidly rose to plateaus that corresponded to different G saturations (Gjat) (Table 2). MP and BCAS coagula showed the more important Gsat value (142 N/m ), meaning that the emulsions stabilized by skim milk proteins (mainly casein micelles) and 6-casein formed the coagula with the strongest protein network. 

Reconstituted milks with natural milk fat globules (CREAM) or emulsified milk fat droplets stabilized by jS-casein (BCAS), /i-lactoglobulin 5g/L (BLG5), skim milk proteins (MP). 

Depending on the preparative method used, the membrane may or may not contain skim-milk proteins (i.e. caseins and whey proteins) if the membrane has been damaged prior to isolation, it may contain considerable amounts of these proteins. The membrane contains unique proteins which do not occur in the skim-milk phase. Many of the proteins are glycoproteins and contain a considerable amount of carbohydrate (hexose, 2.8-4.15% hexosamine, 2.5-4.2% and sialic acid, 1.3—1.8%). 

The viscosity of milk and creams tends to increase slightly with age, due in part to changes in ionic equilibria. Heating skim milk to an extent that denatures most of the whey proteins increases its viscosity by about 10%. Homogenization of whole milk has little effect on its viscosity. The increase in the volume fraction of fat on homogenization is compensated by a decrease in the volume fractions of casein and whey proteins because some skim milk proteins are adsorbed at the fat-oil interface. Pasteurization has no significant effect on the rheology of whole milk. 

When both skimmed milk proteins and emulsifiers are present, a mixed film of both types of surface active species forms at 40°C (Figure 18). When cooled, the emulsifier... 

Klobes, H., Nieweg, A., Liick, H.B., and Buccheim, W., Fractionation of skim milk proteins with capillary pore membranes, advances in membrane technology for better dairy products. Bull. Int. Dairy Fed., 311, 13, 1996. 

Table X. Approximate Composition of Skim Milk Proteins (142)...

Casein is a natural polymer extracted from skim milk proteins. It represents a small but important percentage of all the natural polymers used for the manufacturing of water-based adhesives. The casein formulations are highly soluble in alkaline solutions and in water. Casein polymers (modified or not) are mainly used in the manufacture of adhesives and the packaging industry for breweries, wineries and refrigerated products. Casein is also a binder for paints and an additive for adhesives formulations. It can also be used as a plasticiser for concrete. Beyer Richard (2002) demonstrated die feasibility of preparing casein polymer to make edible films and for food products containing this polymer. 

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