Chemical, Physical, and Functional Characteristics of Dairy Ingredients

Pritchard, Stephanie Rae; Kailasapathy, Kasipathy

doi:10.1002/9780470959169.ch2

Cited by 9 publications

(8 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All of the particles in milk exhibit Brownian motion because they have a negative electrostatic charge (Pritchard and Kailasapathy 2011). ε s reflects a dynamic equilibrium between polarization of molecules under a static electric field and Brownian motion (Tang et al 2002).…”

Section: Effect Of Temperature On Dielectric Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Zhu

Guo

Jia

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

To understand the effect of protein content on dielectric properties (dielectric constant ε′ and dielectric loss factor ε″) of raw milk and to provide information for developing protein content detector being suitable for routine laboratory analysis or real-time quality monitoring, the values of ε′ and ε″ of raw cow's milk with the protein content of 3.21-7.12 % were measured over the frequency range from 10 to 4500 MHz at temperatures from 25 to 75°C by using a vector network analyzer and an open-ended coaxial-line probe. The results showed that the ε′ decreased with increasing either frequency or temperature. ε″ decreased linearly with frequency in a log-log plot at low frequency end and had minimums at about 2000-3500 MHz. The minimums increased with temperature. Below about 600 MHz, ε″ increased with increasing temperature and decreased above 1000 MHz. ε′ increased linearly with an increase of protein content below about 150 MHz and decreased linearly above 600 MHz, and ε″ increased linearly with increasing protein content over full investigated frequency range. The developed third-order polynomial models could describe the dielectric properties of raw cow's milk as functions of protein content and temperature at a given frequency exactly. If the dielectric properties and temperature of milk can be obtained, its protein content could be sensed.

show abstract

Section: Effect Of Temperature On Dielectric Propertiesmentioning

confidence: 99%

“…The major classes of protein in milk are casein and whey or serum proteins. Casein makes up approximately 80 % of the milk protein, and whey or serum proteins make up approximately 20 % (Pritchard and Kailasapathy 2011).…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Zhu

Guo

Jia

et al. 2014

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Salt is the source of mineral elements. Milk contains all minerals that are essential for human nutrition, such as sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), chloride (Cl), and phosphate esters, which make up about 0.7–0.8% of total milk content (Pritchard & Kasipathy, ). The salt content or mineral content is an important quality indicator of milk, especially for some dairy products whose main component is milk, such as infant formulas, which is an important nutritional food for infants.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of raw milk as influenced by frequency, salts, and salt contents

Zhu

Liu

2018

J Food Process Engineering

View full text Add to dashboard Cite

To understand the effect of salts and salt contents on dielectric properties (dielectric constant ε′ and dielectric loss factor ε″) of milk, dielectric properties of raw cow's milk samples at the total salt content (in mass) of 0.75–0.87%, 0.75–0.93%, and 0.75–0.90% by adding NaCl, MgCl2, and KCl, respectively, were obtained from 19 to 3,000 MHz at 25 °C using an impedance analyzer. The results showed that ε′ decreased with increasing frequency, and ε″ changed with “V” shape and had minimums at about 1,500 MHz. At a given frequency and the same salt addition level in molar, the milk added with NaCl and MgCl2 had the smallest and the biggest ε″, respectively. At about 40 MHz, ε′ had a very good positive linear relationship with the total salt content of milk, whose coefficients of determination were 0.96, 0.98, and 0.95 for NaCl, MgCl2, and KCl, respectively. ε″ increased linearly with increasing total salt contents with the coefficients of determination higher than 0.99 below about 900 MHz and higher than 0.86 above 900 MHz no matter for which salt. Practical applications This work shows that there were linear relationships between dielectric properties and total salt contents. The study is helpful to understand the influence of salts and salt content on dielectric properties of raw cow's milk, and it offers useful information for developing portable salt detector based on dielectric properties in the future.

show abstract

“…SCN is used to provide viscosity, to modify the texture and to reduce fat separation of food products . It has been used to improve the textural properties and syneresis of yoghurt due to its ability to form gel structure .…”

Section: Sodium Caseinate (Scn)mentioning

confidence: 99%

“…18 SCN is used to provide viscosity, to modify the texture and to reduce fat separation of food products. 19 It has been used to improve the textural properties and syneresis of yoghurt due to its ability to form gel structure. 2 Also, SCN can microencapsulate (MP) oils 20 but MP efficiency is greatly affected by the oil/protein ratio.…”

Section: Sodium Caseinate (Scn)mentioning

confidence: 99%

Preparation and potential applications of casein–polysaccharide conjugates: a review

El-Salam

El-Shibiny

2019

J Sci Food Agric

View full text Add to dashboard Cite

Glycation of casein and caseinates with polysaccharides via Maillard reaction is a simple and environmentally safe way to prepare new food ingredients of improved functional properties. Sodium caseinate has been used mainly to prepare conjugates with several polysaccharides particularly maltodextrins and dextrans. The functional properties of these conjugates are influenced by the used polysaccharides and heating conditions. Under optimal heating conditions substantial improvements have been evident in their emulsification and foam properties of these conjugates. Casein–polysaccharide conjugates have several potential applications in food processing and microencapsulation. This article gives an overview on their formation and potential uses. © 2019 Society of Chemical Industry

show abstract

Chemical, Physical, and Functional Characteristics of Dairy Ingredients

Cited by 9 publications

References 48 publications

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

Dielectric properties of raw milk as influenced by frequency, salts, and salt contents

Preparation and potential applications of casein–polysaccharide conjugates: a review

Contact Info

Product

Resources

About