Some Physical Properties of Milk. VI. The Voluminosity of Caseinate Complex in Milk, and Reconstituted Sediments

Six liquids ranging from 1.80 to 0.0% casein were prepared by centrifuging a sample of milk. One fraction of sediment was reconstituted with water to contain 5.325% casein. Half of this suspension was diluted with an equal weight of water, and such dilutions repeated until six concentrations of sediment were obtained. Viscosities were measured at 15 temperatures from 4 to 70 C. At each temperature in each of four series of five or six pairs of values for relative fluidity and casein concentration, the slope d(~/~)/dC was calculated by least squares. Voluminosities were then calculated by the equation V = 0.4 d(~/')/dC. Approximate average values of V ranged from 6.45 ml/g at 4 C. to 2.24 ml/g at 70 C., when ~Y was the fraction containing least casein.