Effects of Ultra-High Temperature Processing on Size and Appearance of Casein Micelles in Bovine Milk

摘要: Abstract Effects of ultra-high temperature treatment by falling-film-steam-infusion on the size and appearance casein micelles in bovine milk were examined electron microscopy. Preheating homogenization at 65.6 or 82.2°C for approximately 150 s did not alter mean micelle as compared to raw milk, although a narrower distribution increased tendril formation was treated milk. Samples 3.4 s exhibited larger diameters greater than those 1.5 9.0 s. Increased numbers small diffuse particles samples preheated temperatures above 121.1°C showed increasing with exception heated 146.1°C. Initial heat-induced micellar growth followed disintegration disaggregation. Studies stored 3 mo room revealed no general trends. However, pattern development large number discerned.