EFFECT OF COLD STORAGE OF MILK ON FUNCTIONAL PROPERTIES OF CASEIN.

The objective of this study was to determine the effect of cold storage of milk on selected functional properties of micellar casein. The cold storage of milk was found to modify the molecular state of casein, changing its functional properties. The time of enzymatic coagulation was lengthened and the amount of chymosin-released peptides increased. The modification of molecular state caused the formation of milk gels of a changed structure. The changes induced by low temperature did not reverse on balancing the protein system of milk by stabilization (22⁰C/24 h) or termization (65⁰C/15 s).

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.