Table 1.
Characteristics of the milk matrices.
| Native Micellar Casein (%) | Whey Proteins (%) | Calcium (%) | Total Nitrogen Content (%) | |
|---|---|---|---|---|
| C1 | 92 | 8 | 2.6 | 83 |
| C2 | 92 | 8 | 2.1 | 82.3 |
| C2 low Ca2+ | 92 | 8 | 1.6 | 85.1 |
| C3 | 92 | 8 | 2.6 | 80.1 |
| CW | 80 | 20 | 2.2 | 81 |
| W | 0 | 100 | 0.3 | 81.5 |
C: casein; W: whey. Matrices were color coded: C1; purple, C2; dark orange, C2 low Ca2+; light orange, C3; light blue, CW; dark blue, and W; green. This color code was adopted for the entire study. The matrices C1, C2, and C3 were all built up native micellar caseins. C1 and C2 differed only in their calcium concentrations. C3 had the same calcium concentration as C1 but was obtained by an enzymatic process which reticulated the caseins.