Size of Protein Particles in Ultrahigh-Temperature Sterilized Milk as Related to Concentration

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Abstract
Milk was preheated (180[degree]F for 4.16 seconds) diluted, vacuum concentrated 2:1 and 3:1 and sterilized at 293CF. Logs of sedimentation constants plotted against ratio of concentration formed ''a straight line which intersected the zero concentration axis at the log of the sedimentation constant of the smallest casein micelle. Addition of dilute acids to skim milk before sterilization resulted in similar increases in protein particle size with more clustering of particles at same pH.