ISSN 1517-7645
PREPRINT SERIE
N.136
Recebido / Received: 26/06/2001
Aprovado / Approved: 23/05/2002
A Study of the Dromedary Milk Casein
Micelle and its Changes during Acidification
N. KHEROUATOU
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Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos - ITAL
Av. Brasil, 2880 - Caixa Postal 139 - Jd. Brasil
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et al.
SUMMARY
The study of the dromedary milk casein micelle showed remarkable differences in comparison with that
of the cow. With respect to the microstructure, scanning electron microscopy revealed a relatively large size with
a maximum frequency situated around 0.4 - 0.5 µm and a distribution that could reach 0.6 µm. The study of the
mineral repartition between the soluble and colloidal phases, showed that about 2/3 of the inorganic phosphorus
and 2/3 of the magnesium were involved in the formation of the micelle. The latter was stable enough to bear the
mechanical stress considering that the dromedary milk showed linear behaviour. Lowering of the pH had a delayed
effect on the micelle. This effect was only observed at about pH 5.5. At pH 5.0 a state of transition characterized
by deep biochemical modifications was observed. At lower pH values, some reverse tendencies were observed
that resulted in a coagulum lacking firmness. The most significant structural stages were visualized by means of
electron microscopy and the rheology in the permanent and harmonic modes.
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REFERÊNCIA BIBLIOGRÁFICA
BIBLIOGRAPHIC REFERENCE
KHEROUATOU, N. et al. A Study of the Dromedary Milk Casein Micelle and its Changes during Acidification. Braz. J.
Food Technol. Preprint Serie, n.136, 2003.
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Yone C. Costa – ITAL/DG/BD
Alfredo A. Vitali - ITAL/DG/BR
Antonio J. Meireles - UNICAMP/FEA
Claire I. G. L. Sarantópoulos - ITAL/CETEA
Délia B. R. Amaya - UNICAMP/FEA
Dietrich G. Quast - USP*
Emília E. M. Mori - ITAL/LAFISE
Frederico J. V. Passos - Univ. Fed. Viçosa
Jorge F. F. Zapata - Univ. Fed. Ceará
Maria R. Sartori - ITAL/DG/BR
Marney P. Cereda - UNESP/CERAT
Marta H. Taniwaki - ITAL/MICROBIOLOGIA
Nelcindo N. Terra - Univ. Fed. Santa Maria
Nonete B. Guerra - Univ. Fed. Pernambuco
Rodrigo O. Teixeira Neto - ITAL/DG/BR
Rui S. S. F. Silva - Univ. Estadual Londrina
Terezinha J. G. Salva - IAC
Valdemiro C. Sgarbieri - ITAL/QUÍMICA
Walter Borzani - Inst. Mauá de Tecnologia
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BIBLIOTECA NACIONAL
Brazilian Journal of Food Technology Preprint Serie, n.136, 2003.
Separata: Brazilian Journal of Food Technology, Campinas, v.6, n.2, p. 237-244, jul./dez., 2003.
ISSN 1517-7645
1. Tecnologia de Alimentos - Periódico.
I. Instituto de Tecnologia de Alimentos, ed.