1
|
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.
Collapse
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
| |
Collapse
|
2
|
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]
|
3
|
Lauzin A, Pouliot Y, Britten M. Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates. J Dairy Sci 2019; 103:201-209. [PMID: 31677839 DOI: 10.3168/jds.2019-16542] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 09/08/2019] [Indexed: 11/19/2022]
Abstract
Concentrating milk by reverse osmosis (RO) has the potential to increase cheese yield but is known to impair cheese-making properties. The main compositional differences between ultrafiltration (UF) and RO concentrates are the high lactose and mineral contents of the latter. The objective of this work was to determine the distinct effects of high lactose and high minerals on the cheese-making properties of RO concentrate, by supplementing UF concentrate with lactose. The soluble colloidal equilibria of concentrates were studied as well as several other properties: rennet gelation behavior, cheese mass balance, composition, and microstructure. Rennet coagulation time was longer and gel firming rate was lower for RO concentrate than for UF concentrate. Lactose was mainly responsible for these differences. Lactose in RO concentrate was also responsible for the 7% increase of moisture-adjusted cheese yield, relative to UF concentrate. Compared with cheese made from UF concentrate, cheese made from RO concentrate showed higher moisture content, which could not be attributed to lactose but to the high mineral concentration. This study showed the potential of using RO instead of UF concentrate to maximize cheese yield. The approach is, however, limited to applications where post-acidification can be controlled, and will require appropriate strategies to reduce the negative effects of high mineral content in RO concentrate.
Collapse
Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6.
| | - M Britten
- Saint-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, J2S 8E3
| |
Collapse
|
4
|
Dussault-Chouinard I, Britten M, Pouliot Y. Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
5
|
Lauzin A, Bérubé A, Britten M, Pouliot Y. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis. J Dairy Sci 2019; 102:3939-3946. [PMID: 30852024 DOI: 10.3168/jds.2018-15902] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 01/14/2019] [Indexed: 11/19/2022]
Abstract
The objective of this work was to investigate the effect of pH adjustment (initial pH vs. pH 6.50) on the rennet-gelation properties of concentrates made by ultrafiltration (UF) and reverse osmosis (RO). Rennet-gelation kinetics were followed by dynamic rheology and κ-casein hydrolysis by reverse-phase HPLC. At initial pH, RO concentrates had better rennet-coagulation behavior than UF concentrates and skim milk, whereas adjusting the pH to 6.50 produced the opposite results. The kinetics of κ-casein hydrolysis were similar in skim milk, and both concentrates and were not affected by pH adjustment. Differences in rennet coagulation were then related to the extent of hydrolysis required to trigger casein micelle aggregation. Small pH adjustments (<0.2 pH unit) enabled the use of RO concentrate with similar rennet-gelation behavior to UF concentrate, despite major compositional differences. This study shows that pH adjustment of RO concentrates can be a simple approach to improve their coagulation properties; however, the mechanisms behind these improvements remain to be elucidated.
Collapse
Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - A Bérubé
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - M Britten
- St-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, St-Hyacinthe, Canada J2S 8E3
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6.
| |
Collapse
|
6
|
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]
|
7
|
Silva HL, Balthazar CF, Esmerino EA, Neto RP, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RG, Freitas MQ, Silva MC, Raices RS, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. Food Chem 2018; 248:192-200. [DOI: 10.1016/j.foodchem.2017.12.064] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 12/15/2017] [Accepted: 12/17/2017] [Indexed: 01/17/2023]
|
8
|
Dantas AB, Jesus VF, Silva R, Almada CN, Esmerino E, Cappato LP, Silva MC, Raices RS, Cavalcanti RN, Carvalho CC, Sant’Ana AS, Bolini HM, Freitas MQ, Cruz AG. Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang. J Dairy Sci 2016; 99:18-30. [DOI: 10.3168/jds.2015-9880] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Accepted: 09/06/2015] [Indexed: 11/19/2022]
|
9
|
dos Santos BA, Campagnol PC, Cavalcanti RN, Pacheco MT, Netto FM, Motta EM, Celeguini RM, Wagner R, Pollonio MA. Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
10
|
Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0200-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
11
|
Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0194-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
12
|
Bomholt J, Moth-Poulsen K, Harboe M, Karlson AO, Qvist KB, Bjørnholm T, Stamou DG. Monitoring the aggregation of single casein micelles using fluorescence microscopy. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2011; 27:866-869. [PMID: 21204574 DOI: 10.1021/la1035163] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The aggregation of casein micelles (CMs) induced by milk-clotting enzymes is a process of fundamental importance in the dairy industry for cheese production; however, it is not well characterized on the nanoscale. Here we enabled the monitoring of the kinetics of aggregation between single CMs (30-600 nm in diameter) by immobilizing them on a glass substrate at low densities and subsequently imaging them with fluorescence microscopy. We validated the new method by a quantitative comparison to ensemble measurements of aggregation. Single-particle statistics allowed us to observe for the first time several heterogeneities in CM aggregation. We observed two types of CM growth: a slow increase in the size of CMs and a stepwise increase attributed to interactions between aggregates preformed in solution. Both types of growth exhibit a lag phase that was very heterogeneous between different CMs, suggesting significant differences in their composition or structure. Detailed size histograms of CMs during aggregation also revealed the presence of two distinct subpopulations with different growth amplitudes and kinetics. The dependence of these distinct nanoscale processes/parameters on aggregation conditions is not accessible to bulk measurements that report only ensemble-average values and may prove important to an in-depth understanding of CM aggregation.
Collapse
Affiliation(s)
- Julie Bomholt
- Bio-Nanotechnology Laboratory, Department of Neuroscience and Pharmacology, University of Copenhagen, 2100 Copenhagen, Denmark
| | | | | | | | | | | | | |
Collapse
|
13
|
Chromik C, Partschefeld C, Jaros D, Henle T, Rohm H. Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Bouchoux A, Cayemitte PE, Jardin J, Gésan-Guiziou G, Cabane B. Casein micelle dispersions under osmotic stress. Biophys J 2009; 96:693-706. [PMID: 19167314 DOI: 10.1016/j.bpj.2008.10.006] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2008] [Accepted: 10/08/2008] [Indexed: 11/19/2022] Open
Abstract
Casein micelles dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis. This technique measured an equation of state of the dispersions over a wide range of pressures and concentrations and at different ionic strengths. Three regimes were found. i), A dilute regime in which the osmotic pressure is proportional to the casein concentration. In this regime, the casein micelles are well separated and rarely interact, whereas the osmotic pressure is dominated by the contribution from small residual peptides that are dissolved in the aqueous phase. ii), A transition range that starts when the casein micelles begin to interact through their kappa-casein brushes and ends when the micelles are forced to get into contact with each other. At the end of this regime, the dispersions behave as coherent solids that do not fully redisperse when osmotic stress is released. iii), A concentrated regime in which compression removes water from within the micelles, and increases the fraction of micelles that are irreversibly linked to each other. In this regime the osmotic pressure profile is a power law of the residual free volume. It is well described by a simple model that considers the micelle to be made of dense regions separated by a continuous phase. The amount of water in the dense regions matches the usual hydration of proteins.
Collapse
|
15
|
Jaros D, Seitler K, Rohm H. Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01749.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|