Rennet-Induced Casein Micelle Aggregation Models: A Review

Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein. To evaluate this controversy, the main descriptive models have been reviewed. Most of them can only model micellar aggregation, without modeling the hardening stage. Some are not generalizable enough. However, more recent models have been proposed, applicable to a wide range of conditions, which could differentiate both substages. Manufacturing quality enzymatic cheeses in a cost-effective and consistent manner requires effective control of coagulation, which implies studying the non-enzymatic sub-stages of coagulation separately, as numerous studies require specific measurement methods for each of them. Some authors have recently reviewed the micellar aggregation models, but without differentiating it from hardening. Therefore, a review of the proposed models is necessary, as coagulation cannot be controlled without knowing its mechanisms and the stages that constitute it.

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.

Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering

Separation and size measurement of protein particles are a relevant approach to monitor heat-induced changes in skim milk. Unfortunately, no method is currently available at low cost and without excessive preparation of the samples. Therefore, the present study aimed at evaluating the interest of asymmetrical flow field-flow fractionation (AFlFFF) coupled with multiangle laser light scattering (MALLS) for this purpose. Unheated and heated skim milk samples at pH 6.5 and 7.2 were prepared and comparatively analyzed using AFlFFF-MALLS, size exclusion chromatography (SEC-MALLS) and dynamic light scattering. The results showed that AFlFFF could evidence the conversion of the native whey proteins of unheated milk into heat-induced whey protein/κ-casein complexes in the serum phase of milk and possibly on the surface of the casein micelles. The pH-induced changes in the partition of the complexes between the serum and the micellar phases could also be observed. The results therefore showed the interest of AFlFFF-MALLS to monitor the heat-induced changes in particle sizes in skim milk and to separate the different protein components of unheated and heated skim milk.

Influence of processing on the molecular modifications of milk proteins in the course of enzymic coagulation

The formation of hydrophobic sites on the surface of casein micelles as a consequence of enzymic coagulation of industrially heat-treated milk was studied by following the distribution of a fluorescent hydrophobic probe between a free and an aggregated protein fraction. Results were compared with those obtained when coagulation of the same milk samples was followed rheologically in a Gelograph apparatus and by tristimulus colorimetry. Thermal treatment of milk appeared to affect the accessibility of casein to enzyme action, while homogenization influenced the rate of cooperative aggregation of casein subjected to proteolysis.

Genetic and Phenotypic Correlations Between Milk Coagulation Properties, Milk Production Traits, Somatic Cell Count, Casein Content, and pH of Milk

Genetic and phenotypic correlations between milk coagulation properties (MCP: coagulation time and curd firmness), milk yield, fat content, protein content, ln(somatic cell count) (SCS), casein content, and pH of milk and heritability of these traits were estimated from data consisting of milk samples of 4664 Finnish Ayrshire cows sired by 91 bulls. In addition, differences in average estimated breeding values (EBV) for the above traits between the cows with noncoagulating (NC) milk and those with milk that coagulated (CO samples) were examined. The estimations were carried out to study the possibilities of indirect genetic improvement of MCP by use of the above characteristics. The genetic and phenotypic correlations between MCP and the milk production traits were low or negligible. The genetic associations between desirable MCP and low SCS were rather strong (-0.45 to 0.29). Desirable MCP correlated both genetically and phenotypically with low pH of milk (-0.51 to 0.50). The rather high heritability estimates for curd firmness in different forms (0.22 to 0.39), and the wide variation in the proportion of daughters producing NC milk between the sires (0 to 47%) suggested that noncoagulation of milk is partly caused by additive genetic factors. Based on the genetic correlations between curd firmness and SCS and the high EBV for SCS obtained for the cows with NC-milk, it is possible that the loci causing noncoagulation of milk and increasing somatic cell count of milk are closely linked or partly the same. One means to genetically improve MCP and to reduce the occurrence of NC milk could thus be selection for low somatic cell count of milk.

Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese

Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt content and storage time influenced T(OP). Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20 degrees C, but the salted cheese required heating to 40 degrees C. As the salted cheese was aged, its T(OP) increased so that by 60 d the cheese did not become opaque until it was heated to 70 degrees C.

Isolation and characterization of a protease from Pseudomonas fluorescens RO98

Pseudomonas fluorescens RO98, a raw milk isolate, was inoculated into McKellar's minimal salts medium and incubated at 25 degrees C for 48 h to allow production of protease. A zinc-metalloacid protease was purified from the cell-free concentrate by anion exchange and gel filtration chromatography. The purified protease was active between 15 and 55 degrees C, and pH 4.5 and 9.0, and was stable to pasteurization. The enzyme had pH and temperature optima for activity of 5.0 and 35 degrees C, respectively. It was heat stable with a D55 of 41 min and a D62.5 of 18 h. Molecular weight of the enzyme was estimated to be 52 kDa by SDS PAGE and size exclusion chromatography. Values for kM of 144.28, 18.73, 110.20 and 35.23 micromol were obtained for whole, alpha-, beta- and kappa-casein, with a Vmax of 8.26, 0.09, 0.42 and 0.70 micromol mg-1 min-1, respectively. The enzyme hydrolysed kappa-casein preferentially when incubated with artificial casein micelles.

Optimizaition of a low-frequency ultrasonic technique to monitor the change in physical states in viscoelastic media: gelation process

A new low-frequency ultrasonic device (50-100 kHz) in highly sharpened end sensors that behave as point sources were examined. The application of this new ultrasonic technique with two sensors coupled in the near field is to explore the relations between the physical properties measured through the evolution of the wave time of flight and structural changes during gel formation which is related to two factors: the ambient temperature and the mechanical resistance of the medium. The network evolution was interpreted by an approach based on the Flory model. The physical significance of this model was shown through a series of experiments using a low-frequency ultrasonic technique. Response curves demonstrate the different stages during gel formation.

Comparison of a gelation and a chromogenic Limulus (LAL) assay for the detection of gram-negative bacteria, and the application of the latter assay to milk

When a chromogenic Limulus Amoebocyte Lysate (LAL) assay and a tube gelation LAL assay were compared for the detection of Gram-negative bacteria using a strain of Pseudomonas putida, the detection level (approximately 10(3) cfu/ml) and cost of the assays were approximately the same for both assays but the reading was more precise for the chromogenic substrate assay. A modified chromogenic assay was devised for detection of Ps. putida in milk.