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Kruchinin AG, Illarionova EE, Galstyan AG, Turovskaya SN, Bigaeva AV, Bolshakova EI, Strizhko MN. Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors. Foods 2023; 12:foods12091767. [PMID: 37174305 PMCID: PMC10177998 DOI: 10.3390/foods12091767] [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: 03/30/2023] [Revised: 04/19/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid-rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.
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Affiliation(s)
- Aleksandr G Kruchinin
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Elena E Illarionova
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Aram G Galstyan
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Svetlana N Turovskaya
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Alana V Bigaeva
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Ekaterina I Bolshakova
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Mariya N Strizhko
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
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CANELLA MHM, AREND GD, SOARES LS, PLOÊNCIO LADS, MOLOGNONI L, DAGUER H, ESMERINO EA, SILVA R, HERNANDEZ E, PRUDENCIO ES. Goat milk concentrated by nanofiltration: flow decline modeling and characterization. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.132622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
| | | | | | | | | | - Heitor DAGUER
- Ministério da Agricultura, Pecuária e Abastecimento, Brasil
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Granger-Delacroix M, Leconte N, Grassin C, Le Goff F, Garnier-Lambrouin F, Van Audenhaege M, Gésan-Guiziou G. Skimmed milk microfiltration in diafiltration mode: Impact of solvent nature and concentration factor on spiral-wound membrane performance operated at low temperature. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Reitmaier M, Kulozik U. Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Michael Reitmaier
- Chair of Food and Bioprocess Engineering TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany
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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]
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Reitmaier M, Bachmann I, Heidebrecht HJ, Kulozik U. Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105089] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Gaber SM, Johansen AG, Devold TG, Rukke EO, Skeie SB. Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration. J Dairy Sci 2021; 104:6598-6608. [PMID: 33773791 DOI: 10.3168/jds.2020-19917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Accepted: 02/16/2021] [Indexed: 11/19/2022]
Abstract
This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh cheese was manufactured using acid-DF casein concentrates, or casein concentrates DF with just water, and compared with cheese manufactured using MF casein concentrates without DF. The fresh cheeses were characterized for composition, rheological, and sensorial properties. Acid-DF casein concentrates improved acidification kinetics during cheesemaking and reduced casein leakage to cheese whey, compared with cheese from regular MF casein concentrate. Among the rheological properties investigated in this study, the storage modulus of the fresh cheese was higher when DF of the casein concentrate was performed with nonacidified DF water or when DF water was acidified with citric acid. However, fresh cheese made from casein concentrate diafiltered with DF water acidified by citric acid was most liked in a sensory ranking test.
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Affiliation(s)
- Sara Mohamed Gaber
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
| | - Anne-Grethe Johansen
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Siv Borghild Skeie
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
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Xia X, Tobin JT, Sharma P, Fenelon M, McSweeney PL, Sheehan JJ. Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104796] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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El Hatmi H, Jrad Z, Mkadem W, Chahbani A, Oussaief O, Zid MB, Nouha M, Zaidi S, Khorchani S, Belguith K, Mihoubi NB. Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109885] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Reitmaier M, Barbosa B, Sigler S, Heidebrecht HJ, Kulozik U. Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104776] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gaber SM, Johansen AG, Devold TG, Rukke EO, Skeie SB. Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate. J Dairy Sci 2020; 103:7927-7938. [PMID: 32684480 DOI: 10.3168/jds.2020-18237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 05/04/2020] [Indexed: 11/19/2022]
Abstract
Cheese made from microfiltration (MF) retentate may suffer from textural defects due to a high Ca concentration. The reduction of colloidal minerals by the acidification of milk before MF at pH below 6.0 has been well documented in the literature. This process, however, creates less valuable side streams to the MF process and induces changes in the casein micelles that negatively affect their coagulation properties. The objective of this study was to determine whether a minor reduction in pH by using different acidifiers in the diafiltration (DF) water could induce changes in composition and renneting properties of the MF retentate. A 2-stage filtration process was used, with the first designed to increase the casein concentration to 8% and the second to slightly reduce the casein concentrate by 0.1 pH unit by DF, without influencing the total protein concentration. Four acidifying agents were tested during DF: lactic acid, hydrochloric acid, citric acid, and carbon dioxide. Diafiltration with water was used as a reference. At the start of DF, the retentates of acid DF had a slightly reduced pH, with an average of 0.09, whereas the pH of the reference retentate increased by an average of 0.07 unit. The reference retentate regained its starting pH by the end of DF. The carbonated retentate gradually increased in pH during processing, whereas the pH of the lactic, hydrochloric, and citric acid retentates remained constant. The permeate from the lactic acid and carbonated treatments had a reduced whey protein content compared with the reference. The total P and inorganic phosphate were lowered in the retentate by using carbonation. The total amount of Mg and Na were lowered in the retentate by using citric acid. The ionic Ca content in the retentate increased with use of lactic or hydrochloric acid. The type of acidifier used reduced the rennet clotting time. Combined acidified diafiltration with a slight reduction affects the permeate composition and improves the retentate clotting time despite the minimal mineral modification.
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Affiliation(s)
- Sara Mohamed Gaber
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
| | - Anne-Grethe Johansen
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, Bedriftsveien 7 Kalbakken, 0901 Oslo, Norway
| | - Tove Gulbrandsen Devold
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
| | - Siv Borghild Skeie
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway
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Acoustic characterisation of pH dependant reversible micellar casein aggregation. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.02.026] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Ng KS, Dunstan DE, Martin GJ. Influence of diafiltration on flux decline during skim milk ultrafiltration. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu D, Li J, Zhang J, Liu X, Wang M, Hemar Y, Regenstein JM, Zhou P. Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Boiani M, McLoughlin P, Auty MAE, FitzGerald RJ, Kelly PM. Effects of depleting ionic strength on 31P nuclear magnetic resonance spectra of micellar casein during membrane separation and diafiltration of skim milk. J Dairy Sci 2017; 100:6949-6961. [PMID: 28690057 DOI: 10.3168/jds.2016-12351] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Accepted: 05/11/2017] [Indexed: 11/19/2022]
Abstract
Membrane separation processes used in the concentration and isolation of micellar casein-based milk proteins from skim milk rely on extensive permeation of its soluble serum constituents, especially lactose and minerals. Whereas extensive literature exists on how these processes influence the gross composition of milk proteins, we have little understanding of the effects of such ionic depletion on the core structural unit of micellar casein [i.e., the casein phosphate nanocluster (CPN)]. The 31P nuclear magnetic resonance (NMR) is an analytical technique that is capable of identifying soluble and organic forms of phosphate in milk. Thus, our objective was to investigate changes to the 31P NMR spectra of skim milk during microfiltration (MF) and diafiltration (DF) by tracking movements in different species of phosphate. In particular, we examined the peak at 1.11 ppm corresponding to inorganic phosphate in the serum, as well as the low-intensity broad signal between 1.5 and 3.0 ppm attributed to casein-associated phosphate in the retentate. The MF concentration and DF using water caused a shift in the relevant 31P NMR peak that could be minimized if orthophosphate was added to the DF water. However, this did not resolve the simultaneous change in retentate pH and increased solubilization of micellar casein protein. The addition of calcium in combination with orthophosphate prevented micellar casein solubilization and simultaneously contributed to preservation of the CPN structure, except for overcorrection of retentate pH in the acidic direction. A more complex DF solution, involving a combination of phosphate, calcium, and citrate, succeeded in both CPN and micellar casein structure preservation while maintaining retentate pH in the region of the original milk pH. The combination of 31P NMR as an analytical technique and experimental probe during MF/DF processes provided useful insights into changes occurring to CPN while retaining the micellar state of casein.
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Affiliation(s)
- Mattia Boiani
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, V94 T9PX
| | | | - Mark A E Auty
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Richard J FitzGerald
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland, V94 T9PX
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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Jukkola A, Partanen R, Rojas O, Heino A. Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization. J Dairy Sci 2016; 99:8644-8654. [DOI: 10.3168/jds.2016-11422] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/01/2016] [Indexed: 11/19/2022]
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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