Measurement of the solubility of carbon dioxide in milk at high pressures

✍ Scribed by P.M. Tomasula; R.T. Boswell

• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 128 KB
• Volume: 16
• Category: Article
• ISSN: 0896-8446
• DOI: 10.1016/s0896-8446(99)00019-4

✦ Synopsis

The solubility of CO 2 in milk was studied at temperatures of 25, 38 and 50°C and at pressures up to 6.9 MPa using a static method with an accuracy of 5%. These data are important for the design and control of processes which use CO 2 for precipitation of casein from milk. The solubility of CO 2 in milk was found to increase with pressure and decrease with increasing temperature -a trend similar to that observed for the solubility of CO 2 in water. At 25°C, the solubility of CO 2 in milk was less than the solubility in water over the entire pressure range studied. Precipitation of casein was not observed. At 38°C and 50°C and pressures greater than 5.5 MPa, complete precipitation of casein from milk was observed, and the solubility of CO 2 in milk was approximately the same as that in water. This indicates that casein destabilization is accompanied by an increase in water available for dissolution of CO 2 .