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Xiong X, Pundalik E, Kontogiorgos V, Thao Ho M, Mo C, Bhandari B, Bansal N. Influence of minerals on the foaming properties of milk. Food Res Int 2023; 169:112796. [DOI: 10.1016/j.foodres.2023.112796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 03/06/2023] [Accepted: 04/03/2023] [Indexed: 04/09/2023]
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2
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Martin F, Lee J, Azevedo-Scudeller L, Paul A, Delaplace G, Burgain J, Rousseau F, Tanguy G, Famelart MH, Jeantet R, Le Floch-Fouéré C. Heat treatment of milk protein concentrates affects enzymatic coagulation properties. Food Res Int 2022; 162:112030. [DOI: 10.1016/j.foodres.2022.112030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/28/2022] [Accepted: 10/03/2022] [Indexed: 11/28/2022]
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3
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Tieu S, Harte F. Effect of mild thermal and pH changes on the sol-gel transition in skim milk. J Dairy Sci 2022; 105:7926-7939. [PMID: 35965122 DOI: 10.3168/jds.2021-21299] [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: 09/15/2021] [Accepted: 03/13/2022] [Indexed: 11/19/2022]
Abstract
The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins. We hypothesized the heat-induced, pH-dependent micellar changes, namely the shifts in casein and calcium equilibria between the micellar (or colloidal) and serum phases, result in firmer acid and rennet milk gels and reduced gelation time. Homogenized, pasteurized skim milk was adjusted to pH values in the range of 6.4 to 7.3, heated at temperatures in the range of 50 to 80°C, cooled to refrigeration temperature, and restored to native pH (pH 6.7). Then, acid and rennet gels were made by the addition of glucono-δ-lactone and chymosin, respectively. We monitored the storage modulus (G', Pa) during gel formation with small-amplitude oscillatory shear and the gelation time and maximum G' (G'max, Pa) of acid and rennet gels, were measured at 3 and 2 h, respectively. When skim milk was heated at 50°C for 15 min, there was a 58 and 163% increase in the G'max of acid and rennet gels, respectively, as the pH at heating was raised from pH 6.7 to 7.3. Increases in gel strength were greater for skim milk heated at 60°C for 15 min. There was a positive correlation between G'max of acid gels and the heat-induced casein protein exchanges between the micellar and serum phases on heating milk at pH in the range from 6.4 to 7.3 (r = 0.78). We also found positive correlations between the variation in G'max of rennet gels with the heat-induced, pH-dependent migration of casein (r = 0.83) and calcium (r = 0.80) from the micelle into the serum phase, as determined by PAGE and atomic emission spectroscopy. Under these mild heating temperatures (50 and 60°C), rennet coagulation time was significantly reduced from 45 ± 5 to 27 ± 3 min when the pH at heating was raised from pH 6.7 to 7.3. The ability to enhance milk gelation properties with a scalable pretreatment allows for the expression of novel functionality of casein.
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Affiliation(s)
- Stiphany Tieu
- Department of Food Science, The Pennsylvania State University, University Park 16802
| | - Federico Harte
- Department of Food Science, The Pennsylvania State University, University Park 16802.
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Mao M, Ni D, Ma L, Chen F, Hu X, Ji J. Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin. Food Chem X 2022; 14:100356. [PMID: 35706831 PMCID: PMC9189874 DOI: 10.1016/j.fochx.2022.100356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 05/28/2022] [Accepted: 06/01/2022] [Indexed: 11/16/2022] Open
Affiliation(s)
- Mengqi Mao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dandan Ni
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Corresponding author.
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Olivares M, Costabel L, Zorrilla S, de Vicente J. Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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8
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Acosta N, Sihufe G, Meza B, Marino F, Costabel L, Zorrilla S, Olivares M. Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Bauland J, Famelart M, Bouhallab S, Jeantet R, Roustel S, Faiveley M, Croguennec T. Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation. J Dairy Sci 2020; 103:9923-9935. [DOI: 10.3168/jds.2020-18749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 06/26/2020] [Indexed: 11/19/2022]
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10
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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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11
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Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho HJ, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Meza BE, Zorrilla SE, Olivares ML. Rheological methods to analyse the thermal aggregation of calcium enriched milks. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Lauzin A, Bérubé A, Britten M, Pouliot Y. Effect of pH adjustment on the composition and rennet-gelation properties of milk concentrates made from ultrafiltration and reverse osmosis. J Dairy Sci 2019; 102:3939-3946. [PMID: 30852024 DOI: 10.3168/jds.2018-15902] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 01/14/2019] [Indexed: 11/19/2022]
Abstract
The objective of this work was to investigate the effect of pH adjustment (initial pH vs. pH 6.50) on the rennet-gelation properties of concentrates made by ultrafiltration (UF) and reverse osmosis (RO). Rennet-gelation kinetics were followed by dynamic rheology and κ-casein hydrolysis by reverse-phase HPLC. At initial pH, RO concentrates had better rennet-coagulation behavior than UF concentrates and skim milk, whereas adjusting the pH to 6.50 produced the opposite results. The kinetics of κ-casein hydrolysis were similar in skim milk, and both concentrates and were not affected by pH adjustment. Differences in rennet coagulation were then related to the extent of hydrolysis required to trigger casein micelle aggregation. Small pH adjustments (<0.2 pH unit) enabled the use of RO concentrate with similar rennet-gelation behavior to UF concentrate, despite major compositional differences. This study shows that pH adjustment of RO concentrates can be a simple approach to improve their coagulation properties; however, the mechanisms behind these improvements remain to be elucidated.
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Affiliation(s)
- A Lauzin
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - A Bérubé
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6
| | - M Britten
- St-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, St-Hyacinthe, Canada J2S 8E3
| | - Y Pouliot
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada G1V 0A6.
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Arango O, Trujillo AJ, Castillo M. Monitoring the effect of inulin, protein, and calcium on milk coagulation phases using a fibre optic sensor. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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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]
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16
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Luo J, Wang Y, Guo H, Ren F. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet. J Food Sci 2017; 82:670-678. [DOI: 10.1111/1750-3841.13649] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 12/21/2016] [Accepted: 01/10/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Jie Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural Univ.; China
| | - Yuhan Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering; China Agricultural Univ.; China
| | - Huiyuan Guo
- Beijing Laboratory of Food Quality and Safety; China Agricultural Univ.; China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural Univ.; China
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17
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Sun Y, Liu Z, Li H, Li S, Mo B, Lv J. Functionality of milk protein concentrate 80 with emulsifying salts and its applications in analogue cheeses. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yanjun Sun
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
| | - Hongjuan Li
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Siming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Beihong Mo
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Bright Dairy and Food Co., Ltd., Shanghai, China
| | - Jiaping Lv
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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18
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Freitas CD, Leite HB, Oliveira JP, Amaral JL, Egito AS, Vairo-Cavalli S, Lobo MD, Monteiro-Moreira AC, Ramos MV. Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora. Food Res Int 2016; 87:50-59. [DOI: 10.1016/j.foodres.2016.06.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 10/21/2022]
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19
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Bulca S, Wolfschoon-Pombo A, Kulozik U. Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Selda Bulca
- Department of Food Engineering; Faculty of Engineering; Adnan Menderes University; 09010 Aydin Turkey
| | - Alan Wolfschoon-Pombo
- Kraft Foods R&D Inc./Mondelez International; Unterbibergerstrasse 15 81737 München Germany
| | - Ulrich Kulozik
- Chair for Food Process Engineering and Dairy Technology; Technische Universität München; 85354 Freising-Weihenstephan Germany
- ZIEL Center for Nutrition and Health; Technische Universität München; 85354 Freising-Weihenstephan Germany
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20
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Zhao Z, Corredig M. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions. J Dairy Sci 2016; 99:6036-6045. [DOI: 10.3168/jds.2015-10622] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 01/31/2016] [Indexed: 11/19/2022]
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21
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Kazemipour N, Salehi Inchebron M, Valizadeh J, Sepehrimanesh M. Clotting characteristics of milk by Withania coagulans: Proteomic and biochemical study. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1207664] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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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]
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23
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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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24
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Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0200-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Silva ACD, Nascimento TCEDS, Silva SAD, Herculano PN, Moreira KA. Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000075] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0110-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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28
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Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment. J DAIRY RES 2011; 79:76-83. [DOI: 10.1017/s0022029911000793] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The effects of high pressure (HP) treatment (100–400 MPa at 10–60°C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20°C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (∼20°C) and continued to decrease to less than 50% of its initial solubility after 12 months of storage. Of the combinations of pressure and heat used, a pressure of 200 MPa at 40°C applied to the concentrate before spray drying was found to be the most beneficial for improved solubility of MPC powders. This combination of pressure/heat improved the initial cold water solubility to 85%. The solubility was maintained at this level after 6 weeks storage at ambient temperature and 85% of the initial solubility was preserved after 12 months. The improved solubility of MPC powders on manufacture and on storage are attributed to an altered surface composition arising from an increased concentration of non-micellar casein in the milk due to HP treatment prior to drying. The improved solubility of high protein powders (95% protein) made from blends of sodium caseinate and whey protein isolate compared with MPC powders (∼85% protein) made from ultrafiltered/diafiltered milk confirmed the detrimental role of micellar casein on solubility. The results suggest that increasing the non-micellar casein content by HP treatment of milk or use of blends of sodium caseinate and whey proteins are strategies that may be used to obtain high protein milk powders with enhanced solubility.
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30
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Panagopoulou MA, Stergiou DV, Roussis IG, Prodromidis MI. Impedimetric biosensor for the assessment of the clotting activity of rennet. Anal Chem 2011; 82:8629-36. [PMID: 20845927 DOI: 10.1021/ac1017925] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Cheese production is relied upon the action of rennet (a mixture of chymosin and pepsin) onto casein micelles of milk. For the first time, the monitoring of this interaction with electrochemical impedance spectroscopy (EIS) was used to develop a faradic impedimetric biosensor for the assessment of the clotting activity of rennet, using hexacyanoferrate(II)/(III) couple as a redox probe. Gold electrodes were modified with self-assembled monolayers of different thiols (thioctic acid, dithiobis-N-succinimidyl propionate, and cysteamine), and (artificial) casein micelles were immobilized on the modified gold surfaces. The proposed method is based on the measurement of charge-transfer resistance (R(ct)) changes attributed to the degradation of the negatively charged immobilized casein micelles by rennet to neutral biostructures. This action results in the increase of the flux of the redox probe, which exists in the bulk solution, to the surface of the electrode and, consequently, in the decrease of R(ct). Experimental parameters such as the micelle loading, the reaction time, the concentration of rennet, and the working pH, were optimized. Besides EIS measurements, cyclic voltammetry, FT-IR, and atomic force microscopy (AFM) experiments were also performed before and after the interaction of the immobilized micelles with rennet. Finally, the proposed biosensors were successfully tried for various commercial samples.
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Affiliation(s)
- Maria A Panagopoulou
- Laboratory of Analytical Chemistry, Department of Chemistry, University of Ioannina, 451 10 Ioannina, Greece
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31
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Albarracín W, Sánchez IC, Grau R, Barat JM. Salt in food processing; usage and reduction: a review. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02492.x] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Hussain R, Gaiani C, Aberkane L, Scher J. Characterization of high-milk-protein powders upon rehydration under various salt concentrations. J Dairy Sci 2011; 94:14-23. [DOI: 10.3168/jds.2010-3323] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Accepted: 09/14/2010] [Indexed: 11/19/2022]
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33
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Gao R, van Halsema F, Temminghoff E, van Leeuwen H, van Valenberg H, Eisner M, van Boekel M. Modelling ion composition in simulated milk ultrafiltrate (SMUF) II. Influence of pH, ionic strength and polyphosphates. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.038] [Citation(s) in RCA: 14] [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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34
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Floury J, Camier B, Rousseau F, Lopez C, Tissier JP, Famelart MH. Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.05.026] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Peng Y, Serra M, Horne D, Lucey J. Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt. J Food Sci 2009; 74:C666-73. [DOI: 10.1111/j.1750-3841.2009.01350.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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37
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Famelart MH, Gauvin G, Pâquet D, Brulé G. Acid gelation of colloidal calcium phosphate-depleted preheated milk. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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38
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Bouchoux A, Cayemitte PE, Jardin J, Gésan-Guiziou G, Cabane B. Casein micelle dispersions under osmotic stress. Biophys J 2009; 96:693-706. [PMID: 19167314 DOI: 10.1016/j.bpj.2008.10.006] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2008] [Accepted: 10/08/2008] [Indexed: 11/19/2022] Open
Abstract
Casein micelles dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis. This technique measured an equation of state of the dispersions over a wide range of pressures and concentrations and at different ionic strengths. Three regimes were found. i), A dilute regime in which the osmotic pressure is proportional to the casein concentration. In this regime, the casein micelles are well separated and rarely interact, whereas the osmotic pressure is dominated by the contribution from small residual peptides that are dissolved in the aqueous phase. ii), A transition range that starts when the casein micelles begin to interact through their kappa-casein brushes and ends when the micelles are forced to get into contact with each other. At the end of this regime, the dispersions behave as coherent solids that do not fully redisperse when osmotic stress is released. iii), A concentrated regime in which compression removes water from within the micelles, and increases the fraction of micelles that are irreversibly linked to each other. In this regime the osmotic pressure profile is a power law of the residual free volume. It is well described by a simple model that considers the micelle to be made of dense regions separated by a continuous phase. The amount of water in the dense regions matches the usual hydration of proteins.
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Chazarra S, Sidrach L, López-Molina D, Rodríguez-López JN. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.04.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Schuck P, Mejean S, Dolivet A, Gaiani C, Banon S, Scher J, Jeantet R. Water transfer during rehydration of micellar casein powders. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007016] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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41
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Girard M, Schaffer-Lequart C. Gelation of skim milk containing anionic exopolysaccharides and recovery of texture after shearing. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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42
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Influence of pH and NaCl on rheological properties of rennet-induced casein gels made from UF concentrated skim milk. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.01.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sbodio OA, Tercero EJ, Coutaz R, Revelli GR. EFFECT OF RENNET AND SODIUM CHLORIDE CONCENTRATION ON MILK COAGULATION PROPERTIES EFECTO DE LA CONCENTRACIÓN DE ENZIMA Y CLORURO SÓDICO SOBRE LA COAGULACIÓN DE LA LECHE. ACTA ACUST UNITED AC 2006. [DOI: 10.1080/11358120609487690] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Gaiani C, Scher J, Schuck P, Hardy J, Desobry S, Banon S. The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.12.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Roman JA, Sgarbieri VC. The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01090.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gaiani C, Banon S, Scher J, Schuck P, Hardy J. Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects. J Dairy Sci 2005; 88:2700-6. [PMID: 16027182 DOI: 10.3168/jds.s0022-0302(05)72948-9] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
A simplified method to study rehydration of dairy powders was developed for native phosphocaseinate powder. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stages. These stages include particles wetting, and then swelling as the water penetrates into the powder bed, followed by a slow dispersion of the particles. With this tool, some technological effects on powder rehydration were analyzed. Ultrafiltrate incorporation to the casein concentrate before spray drying was found to greatly improve the rehydration, whereas mixing ultrafiltrate powder with casein powder after spray drying did not change the rehydration properties. The effect of granulation on powder rehydration stages was also investigated.
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Affiliation(s)
- C Gaiani
- Laboratoire de Science et Génie Alimentaires, 2 Avenue de la Forêt de Haye, B.P. 172, 54505 Vandoeuvre Les Nancy Cedex, France
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Abstract
In this study, we present a method for determining the fastest moving particle (FMP) and residence time distribution (RTD) in a pilot-scale high temperature, short time (HTST) pasteurizer to ensure that laboratory or pilot-scale HTST apparatus meets the Pasteurized Milk Ordinance standards for pasteurization of milk and can be used for obtaining thermal inactivation data. The overall dimensions of the plate in the pasteurizer were 75 x 115 mm, with a thickness of 0.5 mm and effective diameter of 3.0 mm. The pasteurizer was equipped with nominal 21.5- and 52.2-s hold tubes, and flow capacity was variable from 0 to 20 L/h. Tracer studies were used to determine FMP times and RTD data to establish flow characteristics. Using brine milk as tracer, the FMP time for the short holding section was 18.6 s and for the long holding section was 36 s at 72 degrees C, compared with the nominal times of 21.5 and 52.2 s, respectively. The RTD study indicates that the short hold section was 45% back mixed and 55% plug flow for whole milk at 72 degrees C. The long hold section was 91% plug and 9% back mixed for whole milk at 72 degrees C. This study demonstrates that continuous laboratory and pilot-scale pasteurizers may be used to study inactivation of microorganisms only if the flow conditions in the holding tube are established for comparison with commercial HTST systems.
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Affiliation(s)
- P M Tomasula
- Dairy Processing and Products Research Unit, US Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, Wyndmoor, PA 19038, USA.
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Le Dean A, Mariette F, Marin M. 1H nuclear magnetic resonance relaxometry study of water state in milk protein mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:5449-5455. [PMID: 15315384 DOI: 10.1021/jf030777m] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
1H NMR signal was used to characterize highly hydrated milk protein dispersions (3-20% dry matter) with various micellar casein concentrations (3-15%), whey protein concentrations (0-3%), lactose concentrations (0-7.5%), CaCl(2) concentrations (0-2 mM), and pH (6.2-6.6). The results showed the predominant effect of micellar casein concentration on water state and were consistent with the three-site relaxation model in the absence of lactose. The relaxation rates observed for these dispersions were explained by the free water relaxation rate, the hydration water relaxation rate, and the exchangeable proton relaxation rate. Hydration water was found to be mainly influenced by casein micelle concentration and structure. The variations in hydration with pH were consistent with those observed for classical measurement of voluminosity observed at this range of pH. The effects of lactose and whey protein content are discussed.
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Affiliation(s)
- Anne Le Dean
- Cemagref, UR Technologie des équipements Agro-alimentaires, 17 avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
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Dejmek P, Walstra P. The Syneresis of Rennet-coagulated Curd. CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY 2004. [DOI: 10.1016/s1874-558x(04)80063-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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