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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]
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2
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Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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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]
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Aydogdu T, Ho QT, Ahrné L, O'Mahony JA, McCarthy NA. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fan N, Shewan HM, Smyth HE, Yakubov GE, Stokes JR. Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106478] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Gulati A, Hennessy D, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Dairy cow feeding system alters the characteristics of low-heat skim milk powder and processability of reconstituted skim milk. J Dairy Sci 2019; 102:8630-8647. [PMID: 31378501 DOI: 10.3168/jds.2018-15884] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 05/28/2019] [Indexed: 12/19/2022]
Abstract
Low-heat skim milk powder (LHSMP) was manufactured on 3 separate occasions in mid lactation (ML, July 4-20) and late lactation (LL, September 27 to October 7) from bulk milk of 3 spring-calving dairy herds on different feeding systems: grazing on perennial ryegrass (Lolium perenne L.) pasture (GRO), grazing on perennial ryegrass and white clover (Trifolium repens L.) pasture (GRC), and housed indoors and offered total mixed ration (TMR). The resultant powders (GRO-SMP, GRC-SMP, and TMR-SMP) were evaluated for composition and color and for the compositional, physicochemical, and processing characteristics of the reconstituted skim milk (RSM) prepared by dispersing the powders to 10% (wt/wt) in water. Feeding system significantly affected the contents of protein and lactose, the elemental composition, and the color of the LHSMP, as well as the rennet gelation properties of the RSM. The GRO and GRC powders had a higher protein content; lower levels of lactose, iodine, and selenium; and a more yellow-green color (lower a* and higher b* color coordinates) than TMR powder. On reconstitution, the GRO-RSM had higher concentrations of protein, casein, and ionic calcium, and lower concentrations of lactose and nonprotein nitrogen (% of total N). It also produced rennet gels with a higher storage modulus (G') than the corresponding TMR-RSM. These effects were observed over the combined ML and LL period but varied somewhat during the separate ML and LL periods. Otherwise, feeding system had little or no effect on proportions of individual caseins, concentration of serum casein, casein micelle size, casein hydration, heat coagulation time, or ethanol stability of the RSM at pH 6.2 to 7.2, or on the water-holding capacity, viscosity, and flow behavior of stirred yogurt prepared by starter-induced acidification of RSM. The differences in the functionality of the LHSMP may be of greater or lesser importance depending on the application and the conditions applied during the processing of the RSM.
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Affiliation(s)
- Arunima Gulati
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland; Department of Chemistry, Maynooth University, Maynooth, Co. Kildare, Ireland
| | - Deirdre Hennessy
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Michael O'Donovan
- Teagasc, Animal & Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Jennifer J McManus
- Department of Chemistry, Maynooth University, Maynooth, Co. Kildare, Ireland
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
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Singh J, Prakash S, Bhandari B, Bansal N. Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP). J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sanchez Alan K, Subbiah J, Schmidt KA. Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk. J Dairy Sci 2018; 102:1096-1107. [PMID: 30594376 DOI: 10.3168/jds.2018-15254] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Accepted: 10/21/2018] [Indexed: 11/19/2022]
Abstract
Nonfat dry milk is a valuable food and ingredient because it contains proteins, fat, carbohydrates, minerals, and vitamins. When manufactured, this product is classified into high heat (HH) or low heat (LH) depending on the pre-heat treatment used in pasteurization. Radio frequency dielectric heating, if used alone or as part of a dry heat technology, may induce component interactions in milk powders, which could alter or improve functionality. To pursue this objective, LH was subjected to radio frequency dielectric heating to 80, 85, and 90°C with a subsequent hold period of 60 or 90 min in an oven, set at the designated temperature, 80, 85, or 90°C, assessed for functionality in liquid and gel systems, cooled, and subsequently compared with LH and HH. The functionality assessment included heat stability and foaming, emulsion, and gelling properties. For foaming, LH presented a statistically lower overrun and foam stability compared with all dry-heated LH. The LH dry-heated at ≥85°C exhibited significantly greater foaming capacity than did the LH. Emulsification properties were not significantly different as a function of dry heating compared with LH. As gels, water-holding capacity was greater and syneresis was significantly less for all gels made with the dry-heated LH at <85°C. Gel firmness and cohesiveness were not affected by dry heating. The heat coagulation time at native pH was significantly greater for LH that were dry-heated for 90 min compared with LH. At adjusted pH (6.4 to 7.2), the heat stability was improved if the LH was dry-heated. The dry-heated LH had significantly less foaming properties, but greater emulsion activity compared with the HH. Overall, the dry heat treatment conditions of this study did not result in acid-induced gels with equivalent properties as gels made with HH. Syneresis was similar for all gels except for those made from the dry-heated LH to 90°C and held for 60 min, as this gel had significantly more syneresis than did the gels made from HH. However, the heat stability of dry-heated LH at native, 6.8, 7.0, and 7.2 pH was greater compared with the heat stability of HH. The application of a dry heat treatment enhanced the functional properties of LH, opening the opportunity to develop food products that can use this modified nonfat dry milk such as ice cream, bakery, and meat products.
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Affiliation(s)
- K Sanchez Alan
- Food Science Institute, Kansas State University, Manhattan 66506
| | - J Subbiah
- Biological Systems Engineering, and Food Science and Technology Department, University of Nebraska, Lincoln 68583
| | - K A Schmidt
- Food Science Institute, Kansas State University, Manhattan 66506; Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506.
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Ho QT, Murphy KM, Drapala KP, O'Callaghan TF, Fenelon MA, O'Mahony JA, McCarthy NA. Effect of pH and heat treatment on viscosity and heat coagulation properties of milk protein concentrate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Helfer GA, Tischer B, Filoda PF, Parckert AB, dos Santos RB, Vinciguerra LL, Ferrão MF, Barin JS, da Costa AB. A New Tool for Interpretation of Thermal Stability of Raw Milk by Means of the Alizarol Test Using a PLS Model on a Mobile Device. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1190-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Sanchez Alan K, Wang L, Schmidt K. Heat stability of radio frequency dielectric heat treated low heat and high heat nonfat dry milk. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Visentin G, De Marchi M, Berry D, McDermott A, Fenelon M, Penasa M, McParland S. Factors associated with milk processing characteristics predicted by mid-infrared spectroscopy in a large database of dairy cows. J Dairy Sci 2017; 100:3293-3304. [DOI: 10.3168/jds.2016-12028] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Accepted: 12/09/2016] [Indexed: 12/23/2022]
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability. J Dairy Sci 2016; 100:908-918. [PMID: 27988112 DOI: 10.3168/jds.2016-11704] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Accepted: 11/01/2016] [Indexed: 11/19/2022]
Abstract
The protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8. Addition of NaCas increased the levels of nonsedimentable casein (from ∼6 to 18% of total casein) and calcium (from ∼36 to 43% of total calcium) and reduced the turbidity of the fortified milk, to a degree depending on level of NaCas added. Rennet gelation was adversely affected by the addition of NaCas at 0.2% (wt/wt) and completely inhibited at NaCas ≥0.4% (wt/wt). Rennet-induced hydrolysis was not affected by added NaCas. The proportion of total casein that was nonsedimentable on centrifugation (3,000 × g, 1 h, 25°C) of the rennet-treated milk after incubation for 1 h at 31°C increased significantly on addition of NaCas at ≥0.4% (wt/wt). Heat stability in the pH range 6.7 to 7.2 and ethanol stability at pH 6.4 were enhanced by the addition of NaCas. It is suggested that the negative effect of NaCas on rennet gelation is due to the increase in nonsedimentable casein, which upon hydrolysis by chymosin forms into small nonsedimentable particles that physically come between, and impede the aggregation of, rennet-altered para-casein micelles, and thereby inhibit the development of a gel network.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland.
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Dumpler J, Kulozik U. Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Chen B, Lewis MJ, Grandison AS. Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the
UK. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12181] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Biye Chen
- 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
| | - Alistair S Grandison
- Department of Food and Nutritional Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
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Reid M, O’Donovan M, Elliott C, Bailey J, Watson C, Lalor S, Corrigan B, Fenelon M, Lewis E. The effect of dietary crude protein and phosphorus on grass-fed dairy cow production, nutrient status, and milk heat stability. J Dairy Sci 2015; 98:517-31. [DOI: 10.3168/jds.2014-8437] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2014] [Accepted: 09/24/2014] [Indexed: 11/19/2022]
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19
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Sharma A, Jana AH, Chavan RS. Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00199.x] [Citation(s) in RCA: 206] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Osman A, Mahgoub S, El-Masry R, Al-Gaby A, Sitohy M. Extending the Technological Validity of Raw Buffalo Milk at Room Temperature by Esterified Legume Proteins. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00768.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. Osman
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
| | - S. Mahgoub
- Microbiology Department Faculty of Agriculture; Zagazig University; Zagazig 44511 Egypt
| | - R. El-Masry
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
| | - A. Al-Gaby
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
| | - M. Sitohy
- Biochemistry Department; Zagazig University; Zagazig 44511 Egypt
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