Dairy Chemistry And Biochemistry

(^3 10) DAIRY CHEMISTRY AND BIOCHEMISTRY
1 oa
8C
CI C
al
c
8 bC
w
L
2
E
c
40
20
0
(a)
100
60
60
40
20
0
0.53
0.22
2 4 6 8 LO
PH
0.95
0.90
0.53
0.21
f/ 2 4 b 6 10
PH
Figure 7.15 Equilibrium water content of (a) casein micelles and (b) sodium caseinate and
casein hydrochloride as a function of pH and changing water activities (isopsychric curves)
(from Kinsella and Fox, 1986).