1
|
France TC, Bot F, Kelly AL, Crowley SV, O'Mahony JA. Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures. J Dairy Sci 2024; 107:2721-2732. [PMID: 38101742 DOI: 10.3168/jds.2023-23918] [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: 06/30/2023] [Accepted: 11/18/2023] [Indexed: 12/17/2023]
Abstract
Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., native casein profile) micellar casein isolate retentates, respectively. Microfiltration combined with extensive DF resulted in a 40% depletion of β-CN at 4°C, whereas no β-CN depletion occurred at 50°C. Microfiltration at 4°C led to higher transmission of calcium into permeates, with retentate generated at 4°C containing less total calcium compared with retentate generated at 50°C, based on the volume of retentate remaining. Higher heat stability at 120°C was measured for retentates generated at 4°C compared with those at 50°C, across all pH values measured. Retentates generated at 4°C also had significantly lower ionic calcium values at each pH compared with those generated at 50°C. Higher apparent viscosities at 4°C were measured for retentates generated at 4°C compared with retentates generated at 50°C, likely due to increased voluminosity of β-CN-depleted casein micelles. The results of this study provide new information on how changing the composition of MF retentate, by appropriate control of processing temperature and DF, can alter physicochemical properties of casein micelles, with potential implications for ingredient functionality.
Collapse
Affiliation(s)
- Thomas C France
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
| | - Shane V Crowley
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland.
| |
Collapse
|
2
|
de Souza AB, Stephani R, Tavares GM. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives. Crit Rev Food Sci Nutr 2023:1-11. [PMID: 37632425 DOI: 10.1080/10408398.2023.2250865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2023]
Abstract
Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands.
Collapse
Affiliation(s)
- Alisson Borges de Souza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo Stephani
- Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| |
Collapse
|
3
|
Mejares CT, Chandrapala J, Huppertz T. Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk. Foods 2023; 12:foods12112260. [PMID: 37297505 DOI: 10.3390/foods12112260] [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: 05/08/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Heat-induced interactions of calcium and protein in milk lead to undesirable changes in the milk, such as protein coagulation, which can be minimized through the addition of calcium-sequestering salts prior to heat treatment. Thus, the present study investigated the influence of 5 mM added trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) on the heat-induced (85 °C and 95 °C for 5 min) changes in physical, chemical, and structural properties of buffalo and bovine skim milk mixtures (0:100, 25:75, 50:50, 75:25, and 100:0). Significant changes in pH and calcium activity as a result of TSC or DSHP addition subsequently resulted in higher particle size and viscosity as well as non-sedimentable protein level. These changes are mostly observed during heat treatment at 95 °C and increased proportionally to the concentration of buffalo skim milk in the milk mixture. Significant changes were affected by TSC addition in the 75:25 buffalo:bovine milk blend and buffalo skim milk, but for other milk samples, TSC addition effected comparable changes with DSHP addition. Overall, the addition of TSC or DSHP before heat treatment of buffalo:bovine milk blends caused changes in milk properties that could reduce susceptibility of milk to coagulation.
Collapse
Affiliation(s)
- Carolyn T Mejares
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
- School of Technology, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines
| | - Jayani Chandrapala
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
| | - Thom Huppertz
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| |
Collapse
|
4
|
Hoyt HM, Pranata J, Barbano DM, Drake M. Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color. J Dairy Sci 2023; 106:3884-3899. [PMID: 37105877 DOI: 10.3168/jds.2022-22887] [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: 10/09/2022] [Accepted: 12/09/2022] [Indexed: 04/29/2023]
Abstract
Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C. Micellar casein concentrate (MCC) and milk protein concentrate (MPC) containing about 7.5% protein were produced from pasteurized skim milk using a 3×, 3-stage ceramic microfiltration process and a 3×, 3-stage polymeric ultrafiltration membrane process, respectively. The MCC and MPC were each split into 6 batches, based on thermal process and addition of DKP. The 6 batches were no postfiltration heat treatment with added DKP (0.15%), no postfiltration heat without added DKP (0%), postfiltration high-temperature, short time (HTST) with DKP, postfiltration HTST without DKP, postfiltration direct steam injection with DKP, and postfiltration direct steam injection without DKP. The 6 MCC milk-based beverages and the 6 MPC milk-based beverages were stored at 4°C. Viscosity, color, and sensory properties were determined over 15 d of refrigerated storage. MCC- and MPC-based beverages at 7.5% protein with and without 0.15% added dipotassium phosphate were successfully run through an HTST and direct steam injection thermal process. The 7.5% protein MCC-based beverage contained a higher calcium and phosphorus content (2,425 and 1,583 mg/L, respectively) than the 7.5% protein MPC-based beverages (2,141 and 1,338 mg/L, respectively). Pasteurization (HTST) had very little effect on beverage particle size distribution, whereas direct steam injection thermal processing produced protein aggregates with medians in the range of 10 and 175 μm for MPC beverages. A population of casein micelles at about 0.15 μm was found in both MCC- and MPC-based beverages. Larger particles in the 175-μm range were not detected in the MCC beverages. In general, the apparent viscosity (AV) of MCC beverages was higher than MPC beverages. Added DKP increased the AV of both MCC- and MPC-based beverages, while increasing heat treatment decreased AV. The AV of beverages with DKP increased during 15 d of 4°C of storage for both MCC and MPC, whereas there was very little change in AV during storage without DKP and a similar effect was observed for sensory viscosity scores. The L value of beverages was higher with higher heat treatment, but DKP addition decreased L value and sensory opacity greatly. Sulfur-eggy flavors were detected in MPC beverages, but not MCC-based beverages.
Collapse
Affiliation(s)
- Hayden M Hoyt
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - Joice Pranata
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| |
Collapse
|
5
|
Garcia A, Alting A, Huppertz T. Disruption of casein micelles by calcium sequestering salts: from observations to mechanistic insights. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
|
6
|
Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules 2023; 28:molecules28052085. [PMID: 36903331 PMCID: PMC10004449 DOI: 10.3390/molecules28052085] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.
Collapse
Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
- Correspondence:
| |
Collapse
|
7
|
Garcia A, Alting A, Huppertz T. Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
8
|
Increase of milk heat stability by addition of casein glycomacropeptide. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
9
|
Salunke P, Metzger L. Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
|
10
|
Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
11
|
Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
|
12
|
Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
13
|
|
14
|
Impact of variation in calcium level on the technofunctional properties of milk protein concentrate. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
15
|
|
16
|
Homogenization and sodium hydrogen phosphate induced effect on physical and rheological properties of ultrafilterd concentrated milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:956-967. [PMID: 35185202 PMCID: PMC8814283 DOI: 10.1007/s13197-021-05097-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022]
Abstract
Ultrafiltration (UF) of buffalo skim milk (BSM) induces changes in its delicate protein-mineral equilibrium. Appling UF causes alteration in chemical composition of UF retentates as a function of protein concentration that adversely affect their physical and rheological properties. Hence, present investigation was targeted to evaluate the changes taking place in heat stability, ζ-potential, particle size, apparent viscosity, pH, turbidity and crossover temperature of storage (G') and loss (G″) modulus of high-protein BSM based UF retentates as a function of homogenization and sodium hydrogen phosphate (SHP) addition. The UF of BSM (heat treated at 85 ± 1 °C for 5 min), significantly increased (P < 0.05) the concentration of protein, fat and minerals, however, it decreased the concentration of lactose and water soluble minerals in UF retentates over BSM. The SHP addition significantly increased (P < 0.05) pH, crossover temperature of G' and G″, ζ-potential, while significantly decreased (P < 0.05) turbidity and particle size in most non-homogenized retentates. Heat coagulation time (HCT) of control and treated UF retentates were at par (P > 0.05) with each other, however, variations were observed in their viscosity values. Rheological behaviour of most of these UF retentates was efficiently described by Bingham model. The correlation among ζ-potential, particle size, apparent viscosity, pH, turbidity, HCT and crossover temperatures G' and G″ of evaluated samples was also established. Overall, this study concluded that 0.5-6% SHP addition in non-homogenized UF retentates, markedly improved their milk protein stability as advocated by higher ζ-potential, G' and G″ crossover temperature values. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05097-2.
Collapse
|
17
|
Barone G, O'Regan J, Kelly AL, O'Mahony JA. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review. Compr Rev Food Sci Food Saf 2022; 21:1254-1274. [DOI: 10.1111/1541-4337.12884] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 11/20/2021] [Accepted: 11/30/2021] [Indexed: 01/29/2023]
Affiliation(s)
- Giovanni Barone
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O'Regan
- Nestlé Development Centre Nutrition Wyeth Nutritionals Ireland Askeaton Limerick Ireland
| | - Alan L. Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A. O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| |
Collapse
|
18
|
McCarthy NA, Magan JB, Kelleher CM, Kelly AL, O’Mahony JA, Murphy EG. Heat treatment of milk: effect on concentrate viscosity, powder manufacture and end-product functionality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
19
|
Khalesi M, FitzGerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
20
|
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.
Collapse
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
| |
Collapse
|
21
|
Mocanu M, Rolin C, Mohammadifar MA, Mohammadi R, Bahrami R. The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
22
|
Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
23
|
Shinde AP, Meena GS, Handge JU. Effect of sodium triphosphate and sodium hexametaphosphate on properties of buffalo milk protein concentrate 60 (BMPC60) powder. Journal of Food Science and Technology 2021; 58:1996-2006. [PMID: 33897036 DOI: 10.1007/s13197-020-04712-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/11/2020] [Accepted: 08/11/2020] [Indexed: 11/25/2022]
Abstract
Milk protein concentrate (MPC) powders are high-protein, innovative dairy ingredients. Buffalo milk naturally contains higher concentrations of casein and calcium, which have adverse effect on solubility of MPC powders. Therefore, this study was undertaken to investigate the effect of Sodium triphosphate (STP) and Sodium hexametaphosphate (SHMP) addition in ultrafiltered retentate on physicochemical, functional and reconstitution properties, morphological characteristics and rheological behaviour of the resultant powder. Pasteurized buffalo skim milk (PBSM) was concentrated by ultrafiltration (UF) process to obtain 2.53 × UF retentate (2.53 × UFR) with 0.61 protein to total solids (TS) ratio. Compared to PBSM, ultrafiltration significantly increased (p < 0.05) calcium, protein and TS contents of 2.53 × UFR, but significantly decreased (p < 0.05) its heat stability. Addition of STP-SHMP mixture in 2.53 × UFR noticeably improved the solubility, flowability, water binding, oil binding, foaming capacity, foam and thermal stability and, viscosity of treated MPC60 powder over control powder. The DeBroukere (D43) mean, d50, specific surface area, span and water activity values of treated MPC60 powder were 94.96 ± 0.05, 78.33 ± 0.04 µm, 715.93 ± 0.29 m2 kg-1, 1.97 ± 0.01 and, 0.26 ± 0.01, respectively. Scanning electron micrograph showed the presence of different size powder particles without clustering. Rheological modelling of the reconstituted solution of treated MPC60 was very well described by Herschel-Bulkley model. Overall, this study established that addition of STP-SHMP salts mixer in 2.53 × UFR could improve the solubility of resultant buffalo milk based MPC60 powder.
Collapse
Affiliation(s)
- Ankush Punjaram Shinde
- By-Products Lab, Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal, 132001 India
| | - Ganga Sahay Meena
- By-Products Lab, Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal, 132001 India
| | - Jyoti Uttamrao Handge
- By-Products Lab, Dairy Technology Division, ICAR- National Dairy Research Institute, Karnal, 132001 India
| |
Collapse
|
24
|
Timlin M, Tobin JT, Brodkorb A, Murphy EG, Dillon P, Hennessy D, O’Donovan M, Pierce KM, O’Callaghan TF. The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality. Foods 2021; 10:607. [PMID: 33809356 PMCID: PMC7998991 DOI: 10.3390/foods10030607] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 01/15/2023] Open
Abstract
Seasonal calving, pasture-based dairy systems are widely practiced in countries with a temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach maximizes milk production from pasture and, consequently, is a low-cost, low-input dairy production system. On the other hand, the majority of global milk supply is derived from high input indoor total mixed ration systems where seasonal calving is not practiced due to the dependence on ensiled silages, grains and concentrated feeds, which are available year-round. Synchronous changes in the macro and micronutrients in milk are much more noticeable as lactation progresses through early, mid and late stages in seasonal systems compared to non-seasonal systems-which can have implications on the processability and functionality of milk.
Collapse
Affiliation(s)
- Mark Timlin
- Teagasc, Moorepark Research Centre, Fermoy, P61 C996 Co. Cork, Ireland; (M.T.); (J.T.T.); (A.B.); (E.G.M.)
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin 4, Ireland;
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - John T. Tobin
- Teagasc, Moorepark Research Centre, Fermoy, P61 C996 Co. Cork, Ireland; (M.T.); (J.T.T.); (A.B.); (E.G.M.)
| | - André Brodkorb
- Teagasc, Moorepark Research Centre, Fermoy, P61 C996 Co. Cork, Ireland; (M.T.); (J.T.T.); (A.B.); (E.G.M.)
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Eoin G. Murphy
- Teagasc, Moorepark Research Centre, Fermoy, P61 C996 Co. Cork, Ireland; (M.T.); (J.T.T.); (A.B.); (E.G.M.)
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
| | - Pat Dillon
- Teagasc, Animal and Grassland Research and Innovation Centre, Fermoy, P61 P302 Co. Cork, Ireland; (P.D.); (D.H.); (M.O.)
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Fermoy, P61 P302 Co. Cork, Ireland; (P.D.); (D.H.); (M.O.)
| | - Michael O’Donovan
- Teagasc, Animal and Grassland Research and Innovation Centre, Fermoy, P61 P302 Co. Cork, Ireland; (P.D.); (D.H.); (M.O.)
| | - Karina M. Pierce
- School of Agriculture and Food Science, University College Dublin, Belfield, D04 V1W8 Dublin 4, Ireland;
- Food for Health Ireland, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Tom F. O’Callaghan
- Teagasc, Moorepark Research Centre, Fermoy, P61 C996 Co. Cork, Ireland; (M.T.); (J.T.T.); (A.B.); (E.G.M.)
- Food for Health Ireland, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| |
Collapse
|
25
|
Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger. Foods 2021; 10:foods10020259. [PMID: 33513744 PMCID: PMC7912470 DOI: 10.3390/foods10020259] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/16/2022] Open
Abstract
Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce the fouling of PHEs. Unfortunately, in depth studies investigating the changes of the whey protein fouling mechanism in the presence of calcium chelators are scarce. To improve our knowledge, reconstituted whey protein isolate (WPI) solutions were prepared with increasing amounts of phosphate, expressed in phosphorus (P). The fouling experiments were performed on a pilot-scale PHE, while monitoring the evolution of the pressure drop and heat transfer coefficient. The final deposit mass distribution and structure of the fouling layers were investigated, as well as the whey protein denaturation kinetics. Results suggest the existence of two different fouling mechanisms taking place, depending on the added P concentration in WPI solutions. For added P concentrations lower or equal to 20 mg/L, a spongy fouling layer consists of unfolded protein strands bound by available Ca2+. When the added P concentration is higher than 20 mg/L, a heterogeneously distributed fouling layer formed of calcium phosphate clusters covered by proteins in an arborescence structure is observed.
Collapse
|
26
|
Choi I, Zhong Q. Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate. J Dairy Sci 2020; 103:9868-9880. [DOI: 10.3168/jds.2020-18644] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 06/10/2020] [Indexed: 11/19/2022]
|
27
|
Dumpler J, Huppertz T, Kulozik U. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. J Dairy Sci 2020; 103:10986-11007. [PMID: 33041027 DOI: 10.3168/jds.2020-18605] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th century to simulate commercial sterilization, and these methods have since been standardized. Heat stability studies have been motivated by different objectives during that time, addressing different processing issues and targets in the framework of available technology, legislation, and consumer demand. Although milk hygiene has improved during the last couple of decades, rendering milk less sensitive to coagulation, different standard methods suffered from poor comparability of results, even when comparing results for the same milk sample, indicating that unknown procedural steps affect heat stability. The prediction of heat stability of concentrated milk from the heat stability results of the corresponding unconcentrated milk for rapid quality testing purposes has been difficult, mainly due to different experimental conditions. The objective of this study is to review literature on heat stability, starting from studies in the early 20th century, to summarize the vast number of studies on compositional aspects of milk affecting heat stability, and to lead the way to the most recent work related to compositional changes in concentrates produced by membrane concentration and fractionation, respectively. Particular attention is paid to early and most recent developments and findings, such as the application of kinetic models to predict and limit protein aggregation to assess and describe heat stability as a temperature-time-total milk solids continuum.
Collapse
Affiliation(s)
- Joseph Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - Thom Huppertz
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands; Food Quality and Design, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising-Weihenstephan, Germany
| |
Collapse
|
28
|
Benmoussa A, Michel S, Gilbert C, Provost P. Isolating Multiple Extracellular Vesicles Subsets, Including Exosomes and Membrane Vesicles, from Bovine Milk Using Sodium Citrate and Differential Ultracentrifugation. Bio Protoc 2020; 10:e3636. [PMID: 33659307 DOI: 10.21769/bioprotoc.3636] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 03/29/2020] [Accepted: 03/16/2020] [Indexed: 12/21/2022] Open
Abstract
Milk is a complex fluid that contains various types of proteins and extracellular vesicles (EVs). Some proteins can mingle with EVs, and interfere with their isolation. Among these proteins, caseins form micelles of a size comparable to milk EVs, and can thus be co-isolated with EVs. Preliminary steps that affect milk are crucial for EV isolation and impact the purity and abundance of isolated EVs. In the course of our previous works on cow's milk EVs, we found that sodium citrate (1% final), which is a biocompatible reagent capable of breaking down casein micelles into 40-nm monomers, allowed the isolation of high quantities of EVs with low coprecipitation of caseins or other contaminating proteins. Using this protocol, we successfully separated different EV subsets, characterized in depth their morphology, protein content and small RNA enrichment patterns. We were also able to describe their biological function in a mouse model of intestinal inflammation. We, hereby, detail the differential ultracentrifugation procedure that leads to high quantify, medium specificity, isolation of different milk EV subsets from the same sample. More specifically, we highlight the use of sodium citrate as a standardized approach to isolate and study milk EVs and its potential for isolation techniques other than differential ultracentrifugation.
Collapse
Affiliation(s)
- Abderrahim Benmoussa
- CHUQ Research Center/CHUL Pavilion, 2705 Blvd Laurier, Quebec, QC, G1V 4G2, Canada, Department of Microbiology, Infectious Diseases and Immunology and Faculty of Medicine, Université Laval, Quebec, QC, G1V 0A6, Canada
| | - Sara Michel
- CHUQ Research Center/CHUL Pavilion, 2705 Blvd Laurier, Quebec, QC, G1V 4G2, Canada, Department of Microbiology, Infectious Diseases and Immunology and Faculty of Medicine, Université Laval, Quebec, QC, G1V 0A6, Canada
| | - Caroline Gilbert
- CHUQ Research Center/CHUL Pavilion, 2705 Blvd Laurier, Quebec, QC, G1V 4G2, Canada, Department of Microbiology, Infectious Diseases and Immunology and Faculty of Medicine, Université Laval, Quebec, QC, G1V 0A6, Canada
| | - Patrick Provost
- CHUQ Research Center/CHUL Pavilion, 2705 Blvd Laurier, Quebec, QC, G1V 4G2, Canada, Department of Microbiology, Infectious Diseases and Immunology and Faculty of Medicine, Université Laval, Quebec, QC, G1V 0A6, Canada
| |
Collapse
|
29
|
Rasouli M, Abbasi S, Azarikia F, Ettelaie R. On the heat stability of whey protein: Effect of sodium hexametaphosphate. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12626] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mehrdad Rasouli
- Food Colloids and Rheology Lab Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran P O Box 14115-336 Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran P O Box 14115-336 Iran
| | - Fatemeh Azarikia
- Department of Food Technology College of Aburaihan University of Tehran Pakdasht, Imam Reza Blvd. Tehran 3391653755 Iran
| | - Rammile Ettelaie
- Food Colloids Group School of Food Science and Nutrition University of Leeds Leeds LS2 9JT UK
| |
Collapse
|
30
|
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.
Collapse
|
31
|
Uttamrao HJ, Meena GS, Borad SG, Punjaram SA, Khetra Y, Upadhyay N, Singh AK. Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate. Journal of Food Science and Technology 2019; 56:2426-2435. [PMID: 31168125 DOI: 10.1007/s13197-019-03713-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/05/2019] [Accepted: 03/08/2019] [Indexed: 11/29/2022]
Abstract
The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G') and loss (G″) modulus. Concentration of PBSM in UF process, significantly (P < 0.05) increased its percent TS, protein, fat and ash contents, but markedly decreased its lactose content. DSP addition significantly increased (P < 0.05) the ζ-potential, pH, viscosity and particle size in majority of the homogenized and non-homogenized retentates. Homogenized retentates containing 2.5 and 5% DSP exhibited Newtonian and Power law flow behaviour. However, rheological behaviour of non-homogenized retentates containing zero (control), 1 and 4% DSP was best explained by Bingham model. Further, non-homogenized retentates with 0.5, 2, 3, 5% DSP exhibited Newtonian flow, but retentates containing 6 and 7% DSP was best explained by Power law. The correlation among different attributes of DSP added non-homogenized and homogenized samples were also studied. Particle size and turbidity (r = + 0.999, P < 0.05) as well as ζ-potential and crossover temperature of G' and G″ (r = + 0.999, P < 0.05) showed positive correlation in 4% DSP added non-homogenized retentate.
Collapse
Affiliation(s)
- Handge Jyoti Uttamrao
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 India
| | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 India
| | | | | | - Yogesh Khetra
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 India
| | - Neelam Upadhyay
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, 132001 India
| |
Collapse
|
32
|
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]
|
33
|
Chen BY, Ren FY, Grandison AS, Lewis MJ. Comparison of heat stability of cow's milk subjected to ultra‐high temperature and in‐container sterilisation. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12609] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Bi Ye Chen
- Abbott Nutrition Research and Development20 Biopolis way Singapore Singapore
| | - Fei Yue Ren
- School of Food and Nutritional Sciences University College Cork Western Road Cork Ireland
| | - Alistair S Grandison
- Department of Food and Nutritional Sciences University of Reading Whiteknights PO Box 226 Reading RG6 6AP UK
| | - Michael J Lewis
- Department of Food and Nutritional Sciences University of Reading Whiteknights PO Box 226 Reading RG6 6AP UK
| |
Collapse
|
34
|
Hebishy E, Joubran Y, Murphy E, O'Mahony JA. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
35
|
Pandalaneni K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties. J Dairy Sci 2018; 101:9714-9724. [DOI: 10.3168/jds.2018-14781] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
|
36
|
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]
|
37
|
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]
|
38
|
Ryan G, Nongonierma AB, O'Regan J, FitzGerald RJ. Functional properties of bovine milk protein isolate and associated enzymatic hydrolysates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
39
|
Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions. Colloids Surf B Biointerfaces 2018; 163:218-224. [DOI: 10.1016/j.colsurfb.2017.12.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 12/13/2017] [Accepted: 12/15/2017] [Indexed: 11/19/2022]
|
40
|
Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70). Journal of Food Science and Technology 2018; 55:1376-1386. [DOI: 10.1007/s13197-018-3052-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2018] [Accepted: 01/18/2018] [Indexed: 10/18/2022]
|
41
|
Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration. Food Res Int 2017; 102:409-418. [DOI: 10.1016/j.foodres.2017.07.058] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/23/2017] [Accepted: 07/26/2017] [Indexed: 11/21/2022]
|
42
|
Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature. J DAIRY RES 2017; 84:471-478. [DOI: 10.1017/s0022029917000528] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Modulating conditions during ultrafiltration of skim milk appears to be a feasible strategy to obtain milk protein concentrates (MPC) with tailored functionalities. Adjustment of pH and process temperature attenuated properties of casein micelle resulting in enhanced emulsification capacity. Additional pre-treatment options such as addition of calcium chelators can further impact on the functionality of MPC by modifying the calcium distribution and casein micelle integrity. The objective of the project was to establish effects of pre-treating skim milk with calcium chelators (EDTA or citrate) in concentrations between 10 to 30 mmprior to UF on the physical properties of the feed, corresponding retentates and dried MPC, including particle size, zeta potential and calcium distribution in skim milk and the corresponding retentates, as well as the physical functionalities such as solubility, heat stability and emulsifying properties. Addition of calcium chelators (EDTA or citrate), at levels 20–30 mmconcentrations reduced casein micelle size as well as total, soluble and ionic calcium contents that resulted in MPC with enhanced solubility and heat stability. The emulsion capacity was, however, improved only with EDTA at 10 mmconcentration. The enhanced functionality is attributed to the reduced particle size resulting from the removal of calcium from the retentate that could modify micellar casein to an extent sufficient to cause such improvements.
Collapse
|
43
|
Dumpler J, Kieferle I, Wohlschläger H, Kulozik U. Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
44
|
Meena GS, Singh AK, Arora S, Borad S, Sharma R, Gupta VK. Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization. Journal of Food Science and Technology 2017; 54:1678-1688. [PMID: 28559627 DOI: 10.1007/s13197-017-2600-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders. Solubility of fresh control powder was significantly lower than MPC60-H powder; at par with that of MPC60-DSP and MPC60-Na-K, but remained minimum after 60 days of storage at 25 ± 1 °C. The pH (6.6) adjustment of 5× UFR with DSP, significantly enhanced the dispersability, wettability, specific surface area (SSA), heat coagulation time (HCT), emulsification capacity and stability; buffer index of MPC60-DSP powder over control. Diafiltration of 5× UFR with NaCl and KCl, significantly (P < 0.05) decreased calcium content, but enhanced pH and mineral content of MPC60-Na-K powder. This treatment led to significant improvement in dispersability, SSA, emulsification capacity and stability, HCT and oil binding properties. Flowability, wettability, dispersability, HCT, foaming capacity, emulsification capacity and stability were also improved significantly in MPC60-H powder made from homogenized 5× UFR. Rheological behavior of reconstituted powder samples exhibited pseudoplastic behavior, best explained by Hershel Bulkley model. These MPC60 powders with improved functional properties can be used for the improvement of quality attributes of various food formulations.
Collapse
Affiliation(s)
- Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India.,By-Products Lab, Dairy Technology Department, National Dairy Research Institute, Room No: 145, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sumit Arora
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sanket Borad
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Rajan Sharma
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Vijay Kumar Gupta
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| |
Collapse
|
45
|
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
| |
Collapse
|
46
|
Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
47
|
Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0303-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
48
|
Sikand V, Tong P, Vink S, Roy S. Physicochemical properties of skim milk powders prepared with the addition of mineral chelators. J Dairy Sci 2016; 99:4146-4153. [DOI: 10.3168/jds.2015-10243] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Accepted: 01/07/2016] [Indexed: 11/19/2022]
|
49
|
The effect of hexametaphosphate addition during milk powder manufacture on the properties of reconstituted skim milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.06.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
50
|
Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|