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Yang M, Ye A, Yang Z, Everett DW, Gilbert EP, Singh H. Pepsin-induced coagulation of casein micelles: Effect of whey proteins and heat treatment. Food Chem 2023; 402:134214. [DOI: 10.1016/j.foodchem.2022.134214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 08/28/2022] [Accepted: 09/09/2022] [Indexed: 11/27/2022]
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2
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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]
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3
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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]
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4
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Singh D, Anand S. Efficacy of a typical clean-in-place protocol against in vitro membrane biofilms. J Dairy Sci 2022; 105:9417-9425. [DOI: 10.3168/jds.2022-21712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 07/22/2022] [Indexed: 11/07/2022]
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5
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Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105240] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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Xia X, Tobin JT, Fenelon MA, Mcsweeney PLH, Sheehan JJ. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofeng Xia
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | - John T Tobin
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Paul L H Mcsweeney
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
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8
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Guinee TP. Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105095] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Arai A, Igoshi A, Inoue A, Noda K, Tsutsuura S, Murata M. Relationship between lactose utilization of lactic acid bacteria and browning of cheese during storage. Biosci Biotechnol Biochem 2020; 84:1886-1893. [PMID: 32441210 DOI: 10.1080/09168451.2020.1768508] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
To produce processed cheese turning hardly brown during transportation and storage at room temperature, natural cheese showing less discoloration should be used as a raw material. The purpose of this study was to clarify the relationship between the lactose utilization of lactic acid bacteria and the browning of cheese during storage. Three type-cultures (Lactobacillus plantarum and Streptococcus thermophilus) and five isolates from Japanese pickles (Lactobacillus spp.) were used. Cheese curds inoculated with these bacteria were prepared and stored. The L. plantarum-inoculated curds showed smaller ΔE-values after storage, an indicator for the browning, compared to the others. Accumulation of galactose was observed in the curd to which S. thermophilus was inoculated. The sample showed larger ΔE-value after storage. These results showed the lactose utilization of bacteria affected galactose concentration in cheese and its browning during storage. L. plantarum might be a good starter for preparing cheese turning hardly brown.
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Affiliation(s)
- Ayaka Arai
- Department of Nutrition and Food Science, Ochanomizu University , Tokyo, Japan
| | - Asuka Igoshi
- Department of Nutrition and Food Science, Ochanomizu University , Tokyo, Japan
| | - Aoi Inoue
- Department of Nutrition and Food Science, Ochanomizu University , Tokyo, Japan
| | - Kyoko Noda
- Department of Nutrition and Food Science, Ochanomizu University , Tokyo, Japan
| | - Satomi Tsutsuura
- Institute for Research Promotion, Niigata University , Niigata, Japan
| | - Masatsune Murata
- Department of Nutrition and Food Science, Ochanomizu University , Tokyo, Japan
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10
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Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.047] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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12
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Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating. Food Chem 2018; 245:1079-1086. [DOI: 10.1016/j.foodchem.2017.11.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/10/2017] [Accepted: 11/16/2017] [Indexed: 11/17/2022]
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13
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Kasmi M, Hamdi M, Trabelsi I. Processed milk waste recycling via thermal pretreatment and lactic acid bacteria fermentation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:13604-13613. [PMID: 28391464 DOI: 10.1007/s11356-017-8932-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Accepted: 03/23/2017] [Indexed: 06/07/2023]
Abstract
Processed milk waste (MW) presents a serious problem within the dairy industries due to its high polluting load. Its chemical oxygen demand (COD) can reach values as high as 80,000 mg O2 L-1. This study proposes to reduce the organic load of those wastes using thermal coagulation and recover residual valuable components via fermentation. Thermal process results showed that the COD removal rates exceeded 40% when samples were treated at temperature above 60 °C to reach 72% at 100 °C. Clarified supernatants resulting from thermal treatment of the samples at the temperatures of 60 (MW60), 80 (MW80), and 100 °C (MW100) were fermented using lactic acid bacteria strains without pH control. Lactic strains recorded important final cell yields (5-7 g L-1). Growth mediums prepared using the thermally treated MW produced 73% of the bacterial biomass recorded with a conventional culture medium. At the end of fermentation, mediums were found exhausted from several valuable components. Industrial scale implementation of the proposed process for the recycling of industrial MWs is described and discussed.
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Affiliation(s)
- Mariam Kasmi
- Laboratoire de Traitement et de Valorisation des Rejets Hydriques (LTVRH), Water Researches and Technologies Center (CERTE), University of Carthage, Tourist route Soliman, BP 273-8020, Nabeul, Tunisia.
| | - Moktar Hamdi
- Laboratoire d'Ecologie et de Technologie Microbienne LETMI, Institut National des Sciences Appliquées et de Technologie (INSAT), Centre Urbain Nord, BP 676 - 1080, Tunis Cedex, Tunisia
| | - Ismail Trabelsi
- Laboratoire de Traitement et de Valorisation des Rejets Hydriques (LTVRH), Water Researches and Technologies Center (CERTE), University of Carthage, Tourist route Soliman, BP 273-8020, Nabeul, Tunisia
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14
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Kethireddipalli P, Hill AR. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9389-9403. [PMID: 25607716 DOI: 10.1021/jf504167v] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Thermally induced changes in milk proteins and minerals, particularly interactions among caseins and denatured whey proteins, influence important properties of dairy products in both positive and negative ways. Whereas the extensive protein connectivity and increased water-holding capacity resulting from such heat-induced protein modification account for the much desired firmness of acid gels of yogurt, thermal processing, on the other hand, severely impairs clotting and adversely affects the cheesemaking properties of rennet-coagulated cheeses. In technological terms, the principal ongoing challenge in the cheese industry is to take advantage of the water-holding capacity of thermally aggregated whey proteins without compromising the rennetability of cheese milk or the textural and functional attributes of cheese. Including some recent data from the authors' laboratory, this paper will discuss important aspects and current literature on the use of thermally processed milk in the production of rennet-coagulated cheeses and also some of the potential alternatives available for inclusion of whey proteins in cheese, such as the addition of microparticulated whey proteins to cheese milk.
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Affiliation(s)
| | - Arthur R Hill
- Department of Food Science, University of Guelph , Guelph, Ontario, Canada N1G 2W1
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Zain SNM, Flint SH, Bennett R, Tay HS. Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0264-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Loveday SM, Sarkar A, Singh H. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Kethireddipalli P, Hill AR, Dalgleish DG. Protein interactions in heat-treated milk and effect on rennet coagulation. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.06.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Tang X, Flint S, Brooks J, Bennett R. Factors affecting the attachment of micro-organisms isolated from ultrafiltration and reverse osmosis membranes in dairy processing plants. J Appl Microbiol 2009; 107:443-51. [DOI: 10.1111/j.1365-2672.2009.04214.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Microstructure of cheese: Processing, technological and microbiological considerations. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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HINRICHS RUTH, BULCA SELDA, KULOZIK ULRICH. Water mobility during renneting and acid coagulation of casein solutions: a differentiated low-resolution nuclear magnetic resonance analysis. INT J DAIRY TECHNOL 2007. [DOI: 10.1111/j.1471-0307.2007.00290.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Anema SG, Kim Lee S, Klostermeyer H. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.08.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Impact of process conditions on the rheological detectable structure of UHT treated milk protein–carrageenan systems. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.08.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Guyomarc’h F. Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review. ACTA ACUST UNITED AC 2006. [DOI: 10.1051/lait:2005046] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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24
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Uricanu VI, Duits MHG, Mellema J. Hierarchical networks of casein proteins: an elasticity study based on atomic force microscopy. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2004; 20:5079-90. [PMID: 15984271 DOI: 10.1021/la0363736] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
2D- and 3D-atomic force microscopy (AFM) experiments were performed on single casein micelles (CM) in native state, submerged in liquid, using a home-built AFM instrument. The micelles were immobilized via carbodiimide chemistry to a self-assembled monolayer supported on gold-coated slides. Off-line data analysis allowed the extraction of both surface topography and elastic properties. Relative Young moduli (E*) were derived from force-vs-indentation curves, using the Hertz theory. The obtained E* values were found to increase with CM diameter, following a straight line dependence. The data showed that temperature, via its influence on both the protein-protein interactions and the composition of the micelle, has a clear effect on the mechanical properties of the CMs: higher temperatures and lower serum casein concentrations result in stiffer micelles. For pH < or = 5.6, effecting calcium phosphate release from the micelles by decreasing the pH does not have a large effect on CM stiffness. On decrease of the pH below 5.0, particulate gels and multilayers were obtained. Their measured elasticity (expressed by an equivalent G'AFM) agrees remarkably well with the storage moduli as measured with a conventional rheometer. Compared to single micelles, gels from nonheated CM suspensions are about 3 orders of magnitude softer. The "softness" of these gels (measured under compression or shear) therefore must come from the microscopic and/or mesoscopic links rather than the micelles themselves.
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Affiliation(s)
- V I Uricanu
- Physics of Complex Fluids Group, University of Twente, Faculty of Science and Technology, J.M. Burgerscentrum for Fluid Mechanics, Institute of Mechanics, Processes and Control-Twente, Postbus 217, 7500 AE Enschede, Netherlands.
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Vasbinder AJ, Rollema HS, de Kruif CG. Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kinetics. J Dairy Sci 2003; 86:1548-55. [PMID: 12778565 DOI: 10.3168/jds.s0022-0302(03)73740-0] [Citation(s) in RCA: 86] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Casein micelles in milk are stable colloidal particles with a stabilizing hairy brush of kappa-casein. During cheese production rennet cleaves kappa-casein into casein macropeptide and para-kappa-casein, thereby destabilizing the casein micelle and resulting in aggregation and gel formation of the micelles. Heat treatment of milk causes impaired clotting properties, which makes heated milk unsuitable for cheese production. In this paper we compared five different techniques, often described in the literature, for their suitability to quantify the enzymatic hydrolysis of kappa-casein. It was found that the technique is crucial for the yield of casein macropeptide and this yield then affects the calculated enzymatic inhibition caused by heat treatment, ranging from 5 to 30%. The technique, which we found to be the most reliable, demonstrates that heat-induced calcium phosphate precipitation does not affect the enzymatic cleavage, while whey protein denaturation causes a very slight reduction of enzyme activity. By using diffusing wave spectroscopy, a very sensitive technique to monitor gelation processes, we demonstrated that heat-induced calcium phosphate precipitation does not affect the clotting. Whey protein denaturation does not affect the start of flocculation but has a clear effect on the clotting process. This work adds to a better understanding of the processes causing the impaired clotting properties of heated milk.
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Affiliation(s)
- A J Vasbinder
- NIZO Food Research, P.O. Box 20, 6710 BA, Ede, The Netherlands
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