1
|
Kayihura JF. Structural dependence of concentrated skim milk curd on micellar restructuring. Heliyon 2024; 10:e24046. [PMID: 38230241 PMCID: PMC10789638 DOI: 10.1016/j.heliyon.2024.e24046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 11/23/2023] [Accepted: 01/02/2024] [Indexed: 01/18/2024] Open
Abstract
This study was conducted to establish an understanding of how milk concentration modulates the rennet curd structure. Rennet-induced gelation and renneting under slow acidification achieved using glucono-δ-lactone (GDL) and structural properties of reconstituted skim milk gels at two concentration levels (9 and 25 % total solids) were studied by measuring variations in (a) viscoelastic behaviour, (b) micellar size, charge density, diffusivity, and (c) hydrophobicity using dynamic rheometry, dynamic light scattering and fluorimetry, respectively. Concentrated milk showed a greater estimated hydrodynamic radius of casein micelles, lower zeta (ζ)-potential, ratio of serum to total Calcium (Ca) and charge density and increased surface hydrophobicity, all supporting the view that micellar restructuring particularly sub-particle transfer takes place and contributes to rapid gelation. Moreover, hydrophobic interactions occurred very quickly (within 5 min in combined gels, 10 min for renneting only), demonstrating their pivotal role during the flocculation stage. All gels exhibited a solid viscoelastic character as the elastic modulus (G') was greater than loss modulus (G″) while both G' and tan δ (G''/G') were frequency-dependent. Frequency sweeps classified the concentrated gels into three stiffness categories caused by the level of rennet or GDL as rigid, hard and soft, whereas an increased flow-like behaviour (high tan δ), restricted diffusion and excessive water retention revealed limited structural rearrangements (contraction & macrosyneresis) during curd ageing. Acidification increased the diffusion rate in control curd, thus, enhanced contractive rearrangements, macrosyneresis and curd strength. Findings suggest that micellar restructuring induced by milk concentration is the principal modulator of the curd structure.
Collapse
Affiliation(s)
- Joseph F. Kayihura
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Victoria 3030, Australia
| |
Collapse
|
2
|
Muñoz M, Fernández D, Fresno JM, Delgado D. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels. J Dairy Sci 2023; 106:2314-2325. [PMID: 36823011 DOI: 10.3168/jds.2022-21879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 11/12/2022] [Indexed: 02/23/2023]
Abstract
The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. Five batches of milk were tested: 1 untreated control batch and 4 batches each subjected to a different pressure (150, 300, 450, or 600 MPa) for 5 min at 10°C. As treatment pressure increased, values of electrical conductivity and oxidation-reduction potential were found to decrease. However, no significant reduction in pH was recorded. Treatment pressures >300 MPa produced milk with lower lightness (luminosity) and a more yellow and green hue. Pressures >150 MPa resulted in micellar fragmentation, as well as significant increases in particle size, viscosity, and water-holding capacity as a consequence of the denaturing of soluble proteins. High-pressure treatments increased the solubility of colloidal calcium phosphate, leading to a considerable increase in the concentration of minerals in the serum phase. The highest concentrations of calcium and phosphorus in the rennet whey of milk were reached at 300 MPa. Curd coagulation time was reduced by 28% at pressures >300 MPa, and an increase in the curd firming rate was observed. As treatment pressure increased to 450 MPa, the firmness, elasticity, and the percentage creep recovery of gels increased, whereas values of compliance and fracture strain were reduced. Thus, we can conclude that 300 MPa is the optimum treatment pressure for milk intended for cheesemaking by enzymatic coagulation. This pressure produced milk with optimal coagulation kinetics and water-holding properties with the least loss of fat and protein to the whey.
Collapse
Affiliation(s)
- M Muñoz
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071.
| | - D Fernández
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - J M Fresno
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - D Delgado
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071
| |
Collapse
|
3
|
Coşkun Ö, Raak N, Corredig M. Heat induced interactions in whey protein depleted milk concentrates: Comparison of ultrafiltration and microfiltration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
4
|
Mishra VS, Ochalski TJ, McCarthy NA, Brodkorb A, Rodriguez BJ, Hogan SA. Topographical changes in high-protein, milk powders as a function of moisture sorption using amplitude-modulation atomic force microscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
5
|
Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
6
|
Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration combined with diafiltration of skim milk. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107244] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
7
|
Krishnankutty Nair P, Corredig M. Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions. JDS COMMUNICATIONS 2021; 2:309-312. [PMID: 36337097 PMCID: PMC9623754 DOI: 10.3168/jdsc.2021-0124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 07/12/2021] [Indexed: 06/12/2023]
Abstract
Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated by osmotic stressing to increase the volume fraction of the micelles while maintaining a constant ionic composition. In situ turbidity measurements demonstrated that the secondary stage of gelation was hindered in the concentrated suspensions. Addition of ionic calcium overcame this inhibition, whereas restoring the original concentration by redilution did not. This work clearly demonstrated that calcium plays a major role in decreasing electrostatic repulsion in casein micelles, but also showed the importance of noncolloidal proteins in altering the gelling functionality of casein micelles in concentrated milk. Additional calcium induces aggregation of these soluble caseins, restoring gelation in concentrates.
Collapse
|
8
|
Nair PK, Corredig M. Time-dependent aggregation of casein micelle concentrates. J Dairy Sci 2021; 104:92-101. [DOI: 10.3168/jds.2020-18493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 08/13/2020] [Indexed: 11/19/2022]
|
9
|
Zhao Z, Corredig M. Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions. Food Chem 2020; 316:126199. [PMID: 32036175 DOI: 10.1016/j.foodchem.2020.126199] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 11/30/2019] [Accepted: 01/10/2020] [Indexed: 11/19/2022]
Affiliation(s)
- Zhengtao Zhao
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada; iFOOD Center for Innovative Food, Department of Food Science Aarhus University, Blichers Alle, 20, Postboks 50, 8830 Tjele, Denmark.
| |
Collapse
|
10
|
Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods 2019; 8:foods8120652. [PMID: 31817715 PMCID: PMC6963684 DOI: 10.3390/foods8120652] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 11/28/2019] [Accepted: 12/03/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol-gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol-gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.
Collapse
|
11
|
Li Y, Corredig M. Acid induced gelation behavior of skim milk concentrated by membrane filtration. J Texture Stud 2019; 51:101-110. [PMID: 31654583 DOI: 10.1111/jtxs.12492] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 10/04/2019] [Accepted: 10/06/2019] [Indexed: 11/29/2022]
Abstract
This work reports a detailed study of the effect of ultrafiltration (UF) and diafiltration (DF) on the acid-induced gelation behavior of fresh milk retentates (2× and 4×). Concentrates were heated at 80°C for 15 min, and compared to unheated samples. The use of extensive DF caused a significantly greater amount of protein (both caseins and whey proteins) in the supernatant fraction, compared to UF retentates at the same concentration, both in unheated and heated samples. DF retentates showed higher pH of gelation, compared to the corresponding UF retentates. The development of tan δ is reported for the first time as a function of colloidal calcium release, and the protein gelation behavior discussed in light differences in composition of the soluble fraction. The results demonstrate how processing history can affect compositional changes and the gelation behavior of fresh milk retentates. Membrane filtration is a widespread unit operation in the dairy industry, employed either to prepare fresh concentrates for further processing, or ingredients with specific functional properties. This work describes in detail the effect of processing history during membrane filtration on the rheological properties of acid induced gels and will help in optimizing formulations and prepare the right ingredients for the right application. It will also be possible to determine new ways to define processing quality of the milk protein concentrates, as it relates to their ability to form texture in fermented dairy products.
Collapse
Affiliation(s)
- Ying Li
- Lactalis Canada, Operations, Ottawa, Ontario, Canada
| | - Milena Corredig
- Department of Food Science, iFood Center for Innovative Research, Aarhus University, Aarhus, Denmark
| |
Collapse
|
12
|
Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
|
13
|
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]
|
14
|
Zhang F, Fan Q, Li H, Chen H, Zheng J. Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4160-4167. [PMID: 29417998 DOI: 10.1002/jsfa.8937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2017] [Revised: 01/29/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In order to improve the compatibility of polysaccharide-protein mixtures and enhance their performance, a response surface methodology was used to optimize the preparation conditions of konjac glucomannan/casein blend gel. Moreover, the effects of high-pressure processing (HPP) on the gel properties and structure were also investigated. RESULTS The optimal preparation parameters were a temperature of 60 °C, a total concentration 40 g kg-1 , and a dietary alkali concentration 5 g kg-1 . Under these conditions, the experimental value of hardness was 38.7 g, which was close to the predicted value. HPP increased gel hardness by 161-223% and led to a more compact structure at 200-600 MPa/10 min, while a hardness increase of ∼120% and damaged structure were observed at 600 MPa/30 min. Fourier transform infrared spectroscopy showed that noncovalent interactions are likely the most important factor in the modification of gel hardness; indeed, hydrogen bonding interactions in the gels are enhanced when subjected to HPP, but are weakened at 600 MPa/30 min. COUCLUSION Protein-polysaccharide complexes with excellent properties could be obtained through this method, with broad application prospects in the food industry. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fusheng Zhang
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science, Jiangnan University, Wuxi, China
| | - Qiao Fan
- College of Food Science, Southwest University, Chongqing, China
| | - Hongyun Li
- College of Food Science, Southwest University, Chongqing, China
| | - Hourong Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing, China
| |
Collapse
|
15
|
Renhe IRT, Indris LM, Corredig M. Effect of calcium chelators on heat stability and heat-induced changes of milk microfiltered concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
16
|
Zhao Z, Corredig M. Colloidal properties of casein micelles suspensions as a function of pH during concentration by osmotic stressing. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
17
|
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]
|
18
|
Zhao Z, Corredig M. Short communication: Serum composition of milk subjected to re-equilibration by dialysis at different temperatures, after pH adjustments. J Dairy Sci 2016; 99:2588-2593. [DOI: 10.3168/jds.2015-9917] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2015] [Accepted: 10/13/2015] [Indexed: 11/19/2022]
|
19
|
Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: Effect of water, protein, and fat. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
20
|
Qu P, Bouchoux A, Gésan-Guiziou G. On the cohesive properties of casein micelles in dense systems. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
21
|
Krishnankutty Nair P, Corredig M. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing. J Dairy Sci 2014; 98:27-36. [PMID: 25468692 DOI: 10.3168/jds.2014-8356] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Accepted: 09/20/2014] [Indexed: 11/19/2022]
Abstract
Concentrating milk is a common unit operation in the dairy industry. With the reduction of water, the particles interact more frequently with each other and the functionality of the casein micelles may depend on the interactions occurring during concentration. The objective of this research was to investigate the effect of concentration on the renneting properties of the casein micelles by comparing 2 concentration methods: ultrafiltration and osmotic stressing. Both methods selectively concentrate the protein fraction of milk, while the composition of the soluble phase is unaltered. To evaluate possible differences in the rearrangements of the casein micelles during concentration, renneting properties were evaluated with or without the addition of soluble caseins, added either before or after concentration. The results indicate that casein micelles undergo rearrangements during concentration and that shear during membrane filtration may play a role in affecting the final properties of the milk.
Collapse
Affiliation(s)
| | - M Corredig
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
| |
Collapse
|
22
|
Yahimi Yazdi S, Corredig M, Dalgleish DG. Studying the structure of β-casein-depleted bovine casein micelles using electron microscopy and fluorescent polyphenols. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|