Factors affecting the chemical and physico-chemical properties of goat milk protein co-precipitate.

摘要

Two different heating temperatures and 3 concentrations of CaCl2 were used to produce goat milk protein co-precipitate. Gross chemical composition and the physico-chemical properties of the co-precipitates were studied. Lactose and Ca contents weredetermined in the co-precipitates, their filtrates and washing water to evaluate the final products. The obtained results showed that increasing heating temperature from 85℃ to 90℃ increased total protein, ash, moisture and the pH values before or after formation of co-precipitate while coopertivity decreased and strong associability was obtained. Medium-Ca-co-precipitate contained higher amounts of total protein, ash, moisture, lactose and Ca compared with low or high-Ca-co-precipitates.