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Holt C, Carver JA. Invited review: Modeling milk stability. J Dairy Sci 2024; 107:5259-5279. [PMID: 38522835 DOI: 10.3168/jds.2024-24779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Accepted: 02/15/2024] [Indexed: 03/26/2024]
Abstract
Novel insights into the stability of milk and milk products during storage and processing result from describing caseins near neutral pH as hydrophilic, intrinsically disordered, proteins. Casein solubility is strongly influenced by pH and multivalent ion binding. Solubility is high at a neutral pH or above, but decreases as the casein net charge approaches zero, allowing a condensed casein phase or gel to form, then increases at lower pH. Of particular importance for casein micelle stability near neutral pH is the proportion of free caseins in the micelle (i.e., caseins not bound directly to nanoclusters of calcium phosphate). Free caseins are more soluble and better able to act as molecular chaperones (to prevent casein and whey protein aggregation) than bound caseins. Some free caseins are highly phosphorylated and can also act as mineral chaperones to inhibit the growth of calcium phosphate phases and prevent mineralized deposits from forming on membranes or heat exchangers. Thus, casein micelle stability is reduced when free caseins bind to amyloid fibrils, destabilized whey proteins or calcium phosphate. The multivalent-binding model of the casein micelle quantitatively describes these and other factors affecting the stability of milk and milk protein products during manufacture and storage.
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Affiliation(s)
- C Holt
- School of Biomolecular Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom.
| | - J A Carver
- Research School of Chemistry, The Australian National University, Acton, ACT 2601, Australia
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2
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Altay I, Nogueira Silva NF, Sloth JJ, Mohammadifar MA. Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed. Food Chem 2024; 445:138759. [PMID: 38367560 DOI: 10.1016/j.foodchem.2024.138759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/19/2024] [Accepted: 02/13/2024] [Indexed: 02/19/2024]
Abstract
Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed production processes, it is essential to investigate the relationship between pH, structural changes, and mineral solubilization. This study investigated the influence of acidification and pH re-neutralization on calcium equilibria and stability of ES-free model cheese feeds. The goal was to increase protein availability by solubilizing colloidal calcium phosphate (CCP) and to assess whether CCP solubilization is reversible upon re-neutralization. The extent of acidification (to pH 4.2 or pH 4.7) significantly affected the irreversibility of calcium solubilization upon re-neutralization. Moreover, re-neutralization treatment seemed to induce changes in protein-fat interactions. Feed viscosity was mainly influenced by the final pH, rather than the re-neutralization history. These results offer new insights into the complex interplay of pH, structural modifications, mineral solubilization, and stability in cheese feed production.
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Affiliation(s)
- Ipek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark
| | | | - Jens J Sloth
- Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Henrik Dams Allé 201, 2800 Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark.
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3
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Dyrda-Terniuk T, Pryshchepa O, Rafińska K, Kolankowski M, Gołębiowski A, Gloc M, Dobrucka R, Kurzydłowski K, Pomastowski P. Immobilization Of Silver Ions Onto Casein. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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5
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Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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7
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Singh J, Dean A, Prakash S, Bhandari B, Bansal N. Ultra high temperature stability of milk protein concentrate: Effect of mineral salts addition. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110503] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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Bauland J, Famelart M, Bouhallab S, Jeantet R, Roustel S, Faiveley M, Croguennec T. Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation. J Dairy Sci 2020; 103:9923-9935. [DOI: 10.3168/jds.2020-18749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 06/26/2020] [Indexed: 11/19/2022]
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Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho HJ, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Li Q, Zhao Z. Acid and rennet-induced coagulation behavior of casein micelles with modified structure. Food Chem 2019; 291:231-238. [PMID: 31006464 DOI: 10.1016/j.foodchem.2019.04.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/02/2019] [Accepted: 04/06/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration. J DAIRY RES 2019; 86:347-353. [PMID: 31298166 DOI: 10.1017/s0022029919000426] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.
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Renhe I, Corredig M. Effect of partial whey protein depletion during membrane filtration on thermal stability of milk concentrates. J Dairy Sci 2018; 101:8757-8766. [DOI: 10.3168/jds.2018-14407] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Accepted: 03/24/2018] [Indexed: 11/19/2022]
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14
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Kurchenko VP, Radzevich TV, Rizevsky SV, Varlamov VP, Yakovleva IV, Tikhonov VE, Alieva LR. Influence of Molecular Weight of Chitosan on Interaction with Casein. APPL BIOCHEM MICRO+ 2018. [DOI: 10.1134/s0003683818050113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Lauzin A, Dussault-Chouinard I, Britten M, Pouliot Y. Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhang Y, Li Y, Wang P, Tian Y, Liang Q, Ren F. Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles. Food Res Int 2017; 102:25-31. [PMID: 29195946 DOI: 10.1016/j.foodres.2017.09.097] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 09/29/2017] [Accepted: 09/29/2017] [Indexed: 11/30/2022]
Abstract
It is essential for yak cheese processing to understand the rennet-induced coagulation properties of gel formation from casein micelles. We have previously discovered that yak milk requires a longer incubation time but forms stronger gels compared with cow milk. In this study, we are aiming to understand the rennet-induced coagulation properties of yak casein micelles comparing with cow casein micelles. Rheological analyses revealed that the gelling times of yak and cow casein micelles were 11.6±0.5 and 8.7±0.4min (P<0.05) respectively, but yak casein gel had a higher elastic modulus G' (6.5±0.2Pa) than cow casein gel (2.5±0.2Pa; P<0.05). This is consistent with the results obtained by micro-rheology. Confocal laser scanning microscopic images (CLSM) and cryo-scanning electron microscopic images (cryo-SEM) showed that yak casein gel was more homogeneous and had smaller pore size than cow casein gels. Yak casein micelles had higher calcium (26.00mM), phosphate (19.90mM) and β-casein (relative 32%) concentrations. In addition, yak casein micelles were larger (Z-average 218.6nm) than cow casein micelles, and contained lower κ-casein (relative 13%). By comparison with cow casein micelles, yak casein micelle composition corresponding to their micellar calcium phosphate and κ-casein content may greatly contribute to the longer coagulation time and denser gel structure. An initial slower caseinomacropeptide (CMP) release rate and the slower rate of aggregation between para-casein micelles contributed to a more homogeneous yak gel network. Higher colloidal calcium phosphate is crucial for yak casein micelle aggregation and gel firmness because sufficient colloidal calcium phosphates can firmly glue sub-micelles and links casein micelles. This study provides valuable information for yak cheese production.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanbao Tian
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China
| | - Qi Liang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
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17
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Sadat A, Ezzatpanah H, Bakhoda H. Solubility and structure of milk powders manufactured with the addition of disodium phosphate and tetrasodium pyrophosphate mixtures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247272] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. Sadat
- Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - H. Ezzatpanah
- Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - H. Bakhoda
- Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Bulca S, Wolfschoon-Pombo A, Kulozik U. Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Selda Bulca
- Department of Food Engineering; Faculty of Engineering; Adnan Menderes University; 09010 Aydin Turkey
| | - Alan Wolfschoon-Pombo
- Kraft Foods R&D Inc./Mondelez International; Unterbibergerstrasse 15 81737 München Germany
| | - Ulrich Kulozik
- Chair for Food Process Engineering and Dairy Technology; Technische Universität München; 85354 Freising-Weihenstephan Germany
- ZIEL Center for Nutrition and Health; Technische Universität München; 85354 Freising-Weihenstephan Germany
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Zhao Z, Corredig M. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions. J Dairy Sci 2016; 99:6036-6045. [DOI: 10.3168/jds.2015-10622] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 01/31/2016] [Indexed: 11/19/2022]
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