Enhancing casein micelle dissociation in diluted skim milk systems using combined processing techniques

The present work aims to evaluate the dissociation of casein micelles in diluted skim milk (SM) systems after undergoing solvent- or emulsifying salt-based dis- sociation coupled with ultra-high-pressure homogeniza- tion (UHPH). Specifically, Part I evaluated dilute SM solutions combined with varying ethanol concentrations (0- 60%) at varying temperatures (5 - 65°C) in combina- tion with UHPH (100–300 MPa), and Part II evaluated dilute SM solutions combined with varying concentra- tions (0–100...