A Model System for Curd Formation and Melting Properties of Calcium Caseinates

Abstract

ABSTRACT A lipid‐free model system was developed to aid in the study of melting and other functional properties of calcium caseinates in their application to imitation processed cheese. The model system was formed by the controlled addition of water to an alcohol suspension of the protein. At a critical water concentration, a curd was formed spontaneously. The recovered curd was melted and the area of the melt determined (melt area index). The amount of water added, rate of water addition and the source of caseinate affected the melt area index. A protein fraction, recovered from the supernatant, was rich in γ‐casein and also contained minor amounts of β‐, α s ‐ and k ‐caseins.