Relationship between molecular hysteresis and stability of some aggregation systems of casein

The stability of casein aggregate was studied using the tensiometric and spectrophotometric titrations. An addition of skim milk powder to fresh milk at three different levels [5, 10 and 15%], both of para- and acid casein, resulted in an increase in the hysteresis area. The maximum addition percentage of skim milk powder sufficient to produce a favorable cured was 15%. Buffalo's and cow's casein micelles in form of para-and acid casein, behave the same upon hysteretic titrations. The width of hysteresis of casein from skim milk powder was greater than that from unheated fresh milk