Effect of sodium azide addition and aging storage on casein micelle size

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Sinaga, H.^1 ; Deeth, H.^2 ; Bhandari, B.^2

Food Science and Technology, Universitas Sumatera Utara, Medan, Indonesia^1

School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia^2

关键词: Ageing time;    Casein micelles;    Microbial growth;    Skim milks;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012083/pdf
DOI  :  10.1088/1755-1315/122/1/012083

来源: IOP

【 摘 要 】

Casein micelles affected most of milk properties, therefore the use sodium azide as milk preservation is not expected to alter milk properties during storage, including the casein micelle size. The aim of this study was to analyse casein micelle size after the addition of sodium azide during storage. The experiment was performed as a complete block randomised design with three replications. The addition of 0.02-0.10% Na-azide do not lead to any noticeable differences in average casein size at the same day and show similar trend after 14 day-storage. At concentration of 0.02% sodium azide (Na-azide), the size of pasteurised milk did not change up to 12 days, while the size of raw skim milk slightly increased by ageing time at day 5. The treated concentration did not affect the size distribution, except for milk with 0.02% Na-azide which had narrower distribution compared to other treated and control milk. The finding from this study suggests that the role of Na-azide in this experiments during storage at 4°C is only for preventing the microbial growth.