[The influence of different phosphates on the flow properties of processed cheeses (author's transl)]

[The particular solution state of processed casein (author's transl)]

Processed casein manufactured with melting salts has properties which are not consisted with a solution of casein in water. The specific partial volume of the water VW = 1.061 cm3/g is clearly increased compared with pure water (VW = 1.00177 cm3/g). The activity of the water aW is greater than 1 instead of less than 1. The irregularities are explained by a solution state which is comparable to an inverted solution. That means that by melting salts in the melt water is absorbed from casein. Water now becomes the solute, whose cohesive forces are decreased. The result is an increase of the partial volume and a higher water activity.