1
|
Oštarić F, Kalit S, Curik I, Mikulec N. Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk. Foods 2023; 12:2293. [PMID: 37372505 DOI: 10.3390/foods12122293] [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: 05/13/2023] [Revised: 06/02/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous "Lički Škripavac" cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (p < 0.0001, α = 0.05) by prolonging the beginning of coagulation (10-20 min) and curd firming rate (1-5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k20, a30, a60, amax) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (p > 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (p > 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.
Collapse
Affiliation(s)
- Fabijan Oštarić
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Samir Kalit
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Ino Curik
- Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Nataša Mikulec
- Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| |
Collapse
|
2
|
Kruchinin AG, Illarionova EE, Galstyan AG, Turovskaya SN, Bigaeva AV, Bolshakova EI, Strizhko MN. Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors. Foods 2023; 12:foods12091767. [PMID: 37174305 PMCID: PMC10177998 DOI: 10.3390/foods12091767] [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: 03/30/2023] [Revised: 04/19/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid-rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.
Collapse
Affiliation(s)
- Aleksandr G Kruchinin
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Elena E Illarionova
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Aram G Galstyan
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Svetlana N Turovskaya
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Alana V Bigaeva
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Ekaterina I Bolshakova
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| | - Mariya N Strizhko
- All-Russian Dairy Research Institute, Lusinovskaya Str. 35 (Blok 7), 115093 Moscow, Russia
| |
Collapse
|
3
|
Du X, Zhao Z, Li YX. Production of soluble pea protein/sodium caseinate co-dispersions using ultrasonication and their acid coagulation properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
|
4
|
The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
5
|
|
6
|
Li W, Wu Y, Martin GJ, Ashokkumar M. Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
7
|
Ge Z, Yin D, Li Z, Chen X, Dong M. Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts. Foods 2022; 11:1764. [PMID: 35741960 PMCID: PMC9223107 DOI: 10.3390/foods11121764] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/30/2022] [Accepted: 06/07/2022] [Indexed: 02/05/2023] Open
Abstract
The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the texture, rheology, and microstructure of set yoghurts. The physicochemical properties, water-holding capacity (WHC), texture, low-field nuclear magnetic resonance (LF-NMR), rheology, and microstructure of set yoghurts added with different kinds and quantities of polysaccharides were compared and analyzed. The results showed that the set yoghurts added with anionic polysaccharide GG had more obvious effects on improving WHC, firmness, and rheological properties compared with the set yoghurt added with KGM and SA. The firmness of set yoghurts with 0.02% (w/v) GG increased from 1.17 N to 1.32 N, which significantly improved the gel structure. The transverse relaxation time (T2) of set yoghurts added with GG was the closest to that of the control. Compared with the set yoghurts added with 0.02% SA and KGM, the free water area (A23) of the one added with 0.02% GG decreased most significantly. Moreover, all samples showed shear-thinning behavior, and the apparent elastic and viscous modulus (G', G″) increased with the increase of GG concentration. The G' and G″ of set yoghurts with 0.005% SA and KGM were higher than those in the control, decreased when adding 0.010%, and then increased with the increase of SA and KGM. Additionally, the microscopic observation demonstrated that the addition of GG in set yoghurts significantly promoted the formation of larger protein clusters and showed a tighter and more uniform protein network comparing with the other two polysaccharides (SA, KGM).
Collapse
Affiliation(s)
| | | | | | | | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.G.); (D.Y.); (Z.L.); (X.C.)
| |
Collapse
|
8
|
Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
9
|
Christiansen MV, Dave A, Skibsted LH, Ahrné L. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
10
|
Foaming properties of different forms of caseins in aqueous systems. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00824-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
11
|
Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying. Carbohydr Polym 2021; 260:117843. [DOI: 10.1016/j.carbpol.2021.117843] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/21/2021] [Accepted: 02/17/2021] [Indexed: 12/17/2022]
|
12
|
Acharjee A, Afrin SM, Sit N. Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Arijit Acharjee
- Department of Food Engineering and Technology Tezpur University Assam India
| | | | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Assam India
| |
Collapse
|
13
|
Zhang M, Sun H, Liu Y, Wang Y, Piao C, Cai D, Wang Y, Liu J. Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:659-665. [PMID: 32696453 DOI: 10.1002/jsfa.10678] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Whey protein concentrate (WPC)/pullulan (PUL) hydrogel is applied as a microencapsulation wall material to protect probiotics. However, the interactions between WPC and PUL during gelation have not been clarified. In the present study, the effects of PUL concentration and pH on the interactions between WPC and PUL during gelation were evaluated with respect to appearance, zeta-potential, sulfhydryl group amount, surface hydrophobicity and infrared spectroscopy measurements. The rheological properties of WPC/PUL gels were also determined. RESULTS The results obtained showed that a proper concentration (0.40 g mL-1 ) of PUL could improve the gel by enhancing the strength of hydrogen bonding, electrostatic interactions and exposure of hydrophobic groups, whereas too much PUL inhibited the formation of disulfide bonds. Furthermore, hydrophobic interactions, disulfide bonds and hydrogen bonds were destroyed in varying degrees under an alkaline environment. The rheological results also demonstrated a similar effect of PUL concentration and pH on the storage modulus (G') of WPC/PUL gels. CONCLUSION When the WPC/PUL gel was formed at PUL concentration of 0.40 g mL-1 and pH 7.0, the interaction between WPC and PUL could be enhanced, which is beneficial for the future application of WPC/PUL gels in the food industry. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Minghao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Haiyue Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yankai Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Processing Laboratory for Soybean Industry and Technology, Changchun, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Processing Laboratory for Soybean Industry and Technology, Changchun, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
- Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| |
Collapse
|
14
|
Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption. Food Chem 2020; 322:126772. [DOI: 10.1016/j.foodchem.2020.126772] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Revised: 04/04/2020] [Accepted: 04/06/2020] [Indexed: 12/15/2022]
|
15
|
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.
Collapse
|
16
|
Li Q, Zhao Z. Acid and rennet-induced coagulation behavior of casein micelles with modified structure. Food Chem 2019; 291:231-238. [PMID: 31006464 DOI: 10.1016/j.foodchem.2019.04.028] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/02/2019] [Accepted: 04/06/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
| |
Collapse
|
17
|
Dussault-Chouinard I, Britten M, Pouliot Y. Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
18
|
|
19
|
Xu K, Guo M, Du J, Zhang Z. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 2019; 133:117-126. [DOI: 10.1016/j.ijbiomac.2019.04.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/25/2019] [Accepted: 04/05/2019] [Indexed: 11/25/2022]
|
20
|
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]
|
21
|
Arranz E, Villalva M, Guri A, Ortego-Hernández E, Jaime L, Reglero G, Santoyo S, Corredig M. Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2629-2635. [PMID: 30430572 DOI: 10.1002/jsfa.9483] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/04/2018] [Accepted: 11/10/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND To understand the interactions between carriers and functional ingredients is crucial when designing delivery systems, to maximize bioefficacy and functionality. In this study, two different protein matrices were evaluated as means to protect the extract isolated from marjoram leaves (Origanum majorana), casein micelles from fresh skim milk and soy protein isolate (SPI). RESULTS Marjoram extract was obtained from pressurization of ethanol and water solvent. Protein dispersions of casein and SPI (5 g L-1 each) with or without marjoram extract (0.1-3 mg mL-1 ) were prepared and homogenized. The physicochemical characterization of charge and entrapment efficiency were conducted. The results demonstrated that entrapment efficiency was highly dependent on the carrier itself where SPI formulations showed 20% higher affinity when compared to casein micelles. To investigate the physiological behaviour of the marjoram-protein dispersions, human macrophages were employed. A non-specific inflammatory response of macrophages stimulated with bacterial lipopolysaccharide was measured for TNF-α, IL-1β and IL-6 cytokine secretion. CONCLUSION Casein and SPI protein formulations warranted high bioefficacy of marjoram extract, showing their potential as safe carriers. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Elena Arranz
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Marisol Villalva
- Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain
| | - Anilda Guri
- Department of Food Science, University of Guelph, Guelph, Canada
- R&D Department, Gay Lea Foods Co-operative Ltd, Guelph, Canada
| | - Elena Ortego-Hernández
- Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain
| | - Laura Jaime
- Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain
| | - Guillermo Reglero
- Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain
- Food Products for Precision Nutrition, IMDEA Food Institute, CEI UAM + CSIC, Madrid, Spain
| | - Susana Santoyo
- Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, Canada
- R&D Department, Gay Lea Foods Co-operative Ltd, Guelph, Canada
| |
Collapse
|
22
|
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.
Collapse
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.
| |
Collapse
|
23
|
Lauzin A, Dussault-Chouinard I, Britten M, Pouliot Y. Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
24
|
Li Q, Zhao Z. Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins. Food Chem 2018; 252:92-98. [DOI: 10.1016/j.foodchem.2018.01.114] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 01/12/2018] [Accepted: 01/16/2018] [Indexed: 10/18/2022]
|
25
|
Sadat A, Ezzatpanah H, Bakhoda H. Solubility and structure of milk powders manufactured with the addition of disodium phosphate and tetrasodium pyrophosphate mixtures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1247272] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. Sadat
- Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - H. Ezzatpanah
- Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - H. Bakhoda
- Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|