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Hernandez AJ, Truong T, Barbano DM, Drake MA. Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties. J Dairy Sci 2024; 107:169-183. [PMID: 37690729 DOI: 10.3168/jds.2023-23715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 07/28/2023] [Indexed: 09/12/2023]
Abstract
Our objectives were to determine the effect of fat (skim to whole milk) and protein (3.4%-10.5%) concentration on the sensory and physical properties of milk beverage base that had lactose and other low molecular components removed by ultrafiltration (UF). In experiment 1, a matrix of 16 treatments was produced to achieve 4 levels of lactose removal (0%, 30%, 70%, and 97%) at each of 4 fat levels (skim, 1%, 2%, and whole milk). In experiment 2, a matrix of 12 treatments was produced to achieve 4 levels of lactose removal (0%, 30%, 70%, and 97%) at each of 3 protein concentrations (3.4%, 6.5%, and 10.5% protein). Physical and sensory properties of these products were determined. Removal of >95% of milk lactose by UF required a diafiltration volume of approximately 3 times the milk volume. Lactose and low molecular weight solute removal increased whiteness across the range from skim to whole milk while decreasing viscosity and making milk flavor blander. In addition, lactose (and other low molecular weight solute) removal by UF decreased titratable acidity by more than 50% and increased milk pH at 20°C to >7.0. Future work on milk and milk-based beverages with lactose removed by UF needs to focus on interaction of the remaining milk solids with added flavorings, changing casein to whey protein ratio before removal of lactose by UF, and the effect of lactose and low molecular weight solute removal on heat stability, particularly for neutral-pH, shelf-stable milk-based beverages.
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Affiliation(s)
- A J Hernandez
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695
| | - T Truong
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695
| | - D M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695.
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2
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Raak N, Coşkun Ö, Corredig M. Transmembrane Pressure during Micro- and Diafiltration of Milk Affects the Release of Non-Sedimentable Caseins. Foods 2023; 12:foods12112234. [PMID: 37297476 DOI: 10.3390/foods12112234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/19/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Membrane filtration, especially in combination with diafiltration, can affect the colloidal structure of casein micelles in milk and concentrated milks. The partial dissociation of casein proteins from the casein micelles into the serum phase has been shown to depend on diafiltration conditions. This dissociation can affect the technological functionality of the milk concentrates. The present study aimed at determining the contribution of the gel layer deposited onto the membrane during filtration in the colloidal equilibrium between soluble and micellar caseins. Skimmed milk was concentrated by microfiltration combined with diafiltration using a cross-flow spiral-wound membrane at two transmembrane pressure (TMP) levels, causing differences in the extent of the gel layer formed. Non-sedimentable casein aggregates were formed to a greater extent at a low TMP compared to a high operating TMP. This difference was attributed to the greater compression of the deposit layer during filtration at a high TMP. This study contributes new knowledge to the understanding of how to modulate the functionality of milk concentrates through the control of processing conditions.
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Affiliation(s)
- Norbert Raak
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8000 Aarhus, Denmark
| | - Özgenur Coşkun
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8000 Aarhus, Denmark
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8000 Aarhus, Denmark
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3
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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4
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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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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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6
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Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107603] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Aidarbekova S, Aider M. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration combined with diafiltration of skim milk. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107244] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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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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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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11
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Schopf R, Kulozik U. Impact of feed concentration on milk protein fractionation by hollow fiber microfiltration membranes in diafiltration mode. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Reig M, Vecino X, Cortina JL. Use of Membrane Technologies in Dairy Industry: An Overview. Foods 2021; 10:foods10112768. [PMID: 34829049 PMCID: PMC8620702 DOI: 10.3390/foods10112768] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/26/2021] [Accepted: 11/08/2021] [Indexed: 01/11/2023] Open
Abstract
The use of treatments of segregated process streams as a water source, as well as technical fluid reuse as a source of value-added recovery products, is an emerging direction of resource recovery in several applications. Apart from the desired final product obtained in agro-food industries, one of the challenges is the recovery or separation of intermediate and/or secondary metabolites with high-added-value compounds (e.g., whey protein). In this way, processes based on membranes, such as microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO), could be integrated to treat these agro-industrial streams, such as milk and cheese whey. Therefore, the industrial application of membrane technologies in some processing stages could be a solution, replacing traditional processes or adding them into existing treatments. Therefore, greater efficiency, yield enhancement, energy or capital expenditure reduction or even an increase in sustainability by producing less waste, as well as by-product recovery and valorization opportunities, could be possible, in line with industrial symbiosis and circular economy principles. The maturity of membrane technologies in the dairy industry was analyzed for the possible integration options of membrane processes in their filtration treatment. The reported studies and developments showed a wide window of possible applications for membrane technologies in dairy industry treatments. Therefore, the integration of membrane processes into traditional processing schemes is presented in this work. Overall, it could be highlighted that membrane providers and agro-industries will continue with a gradual implementation of membrane technology integration in the production processes, referring to the progress reported on both the scientific literature and industrial solutions commercialized.
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Affiliation(s)
- Mònica Reig
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain; (X.V.); (J.L.C.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain
- Correspondence: ; Tel.: +34-93-4016184
| | - Xanel Vecino
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain; (X.V.); (J.L.C.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain
| | - José Luis Cortina
- Barcelona Research Center for Multiscale Science and Engineering, Campus Diagonal-Besòs, 08930 Barcelona, Spain; (X.V.); (J.L.C.)
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est (EEBE), Campus Diagonal-Besòs, Universitat Politècnica de Catalunya (UPC)-BarcelonaTECH, C/Eduard Maristany 10-14, 08930 Barcelona, Spain
- CETaqua, Carretera d’Esplugues, 75, 08940 Cornellà de Llobregat, Spain
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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Xia X, Tobin JT, Subhir S, Fenelon MA, McSweeney PL, Sheehan JJ. Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104902] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Pavoni JMF, Leidens N, Luchese CL, Baldasso C, Tessaro IC. In naturaovine whey proteins concentration by ultrafiltration combining batch and diafiltration operating modes. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Julia Menegotto Frick Pavoni
- Chemical Engineering Department, Laboratory of Membrane Separation Processes (LASEM) Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Nataly Leidens
- Regional Integrated University of High Uruguay and Missions (URI) Street Universidade das Missões Santo Ângelo Brazil
| | - Cláudia Leites Luchese
- Chemical Engineering Department, Laboratory of Membrane Separation Processes (LASEM) Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Camila Baldasso
- Engineering of Processes and Technology Post‐Graduate Program University of Caxias do Sul Caxias do Sul Brazil
| | - Isabel Cristina Tessaro
- Chemical Engineering Department, Laboratory of Membrane Separation Processes (LASEM) Federal University of Rio Grande do Sul Porto Alegre Brazil
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16
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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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17
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Raveschot C, Deracinois B, Bertrand E, Flahaut C, Frémont M, Drider D, Dhulster P, Cudennec B, Coutte F. Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor. Front Bioeng Biotechnol 2020; 8:585815. [PMID: 33102467 PMCID: PMC7546403 DOI: 10.3389/fbioe.2020.585815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 08/31/2020] [Indexed: 11/20/2022] Open
Abstract
Production of bioactive peptides (BAPs) by Lactobacillus species is a cost-effective approach compared to the use of purified enzymes. In this study, proteolytic Lactobacillus helveticus strains were used for milk fermentation to produce BAPs capable of inhibiting angiotensin converting enzyme (ACE). Fermented milks were produced in bioreactors using batch mode, and the resulting products showed significant ACE-inhibitory activities. However, the benefits of fermentation in terms of peptide composition and ACE-inhibitory activity were noticeably reduced when the samples (fermented milks and non-fermented controls) were subject to simulated gastrointestinal digestion (GID). Introducing an ultrafiltration step after fermentation allowed to prevent this effect of GID and restored the effect of fermentation. Furthermore, an integrated continuous process for peptide production was developed which led to a 3 fold increased peptide productivity compared to batch production. Using a membrane bioreactor allowed to generate and purify in a single step, an active ingredient for ACE inhibition.
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Affiliation(s)
- Cyril Raveschot
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France.,VF Bioscience, Loos-lez-Lille, France
| | - Barbara Deracinois
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | - Emmeline Bertrand
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | - Christophe Flahaut
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | | | - Djamel Drider
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | - Pascal Dhulster
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | - Benoit Cudennec
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | - François Coutte
- UMR Transfrontalière BioEcoAgro N°1158, Université de Lille, INRAE, Université de Liège, UPJV, YNCREA, Université d'Artois, Université du Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
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Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration. J DAIRY RES 2020; 87:248-254. [PMID: 32406367 DOI: 10.1017/s0022029920000345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Using membrane filtration it is possible to selectively concentrate proteins and, in the case of microfiltration, concentrate casein micelles. During filtration, water is often added and this practice, called diafiltration, causes further release of permeable components and maintains filtration efficiency. Filtration causes changes in composition of the protein as well as the soluble phase, including soluble calcium, which is a critical factor controlling the gelation properties of the casein micelles in milk. It was hypothesized that concentrates obtained using membrane filtration with or without diafiltration would have different gelation behavior. To test this hypothesis, two concentrates of similar casein micelle volume fraction were prepared, using spiral wound polymeric microfiltration membranes with a 800 kDa molecular weight cutoff, with or without diafiltration. The concentrates showed a gelation behavior comparable to that of skim milk, with a similar gelation time and with a higher firmness, due to the higher number of protein linkages in the network. In contrast, the hydrolysis of κ-casein by chymosin and casein aggregation were inhibited in diafiltered casein micelle suspensions. When the concentrates were recombined with the original skim milk to a final concentration of 5% protein, which re-established a similar soluble phase composition, differences in gelation behavior were no longer observed: both treatments showed similar gelation time and gel firmness. These results confirmed that membrane filtration can result in concentrates with different functionality, and that ionic environmental conditions are critical to the aggregation behavior of casein micelles. This is of particular significance in industrial settings where these fractions are used as a way to standardize proteins in cheese making.
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A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration. J DAIRY RES 2019; 86:347-353. [PMID: 31298166 DOI: 10.1017/s0022029919000426] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.
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Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
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