Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis

Pearse, Martin J.; Linklater, P. M.; Hall, Robert J.; Mackinlay, Antony G.

doi:10.1017/s0022029900023980

Cited by 43 publications

(26 citation statements)

References 17 publications

(16 reference statements)

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“…These proteins that are complexed with the casein micelles during heating reduce the degree of casein aggregation during subsequent rennet coagulation and curd formation and lead to a finer gel matrix structure [29][30][31].…”

Section: Rheological Measurementmentioning

confidence: 99%

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Frau

Valdez

Pece

2014

Journal of Food Processing

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The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75 ∘ C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37 ∘ C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

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Section: Rheological Measurementmentioning

confidence: 99%

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Frau

Valdez

Pece

2014

Journal of Food Processing

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“…In the cheese vat, high heat treatment of milk prolongs rennet coagulation times and reduces the strength of rennet gels [5,26], leading to impaired syneresis [10,92,115]. The adverse effects on coagulation are attributed to the inhibition of hydrolysis of κ-casein by chymosin due to the β-lactoglobulin/κ-casein complex at the micelle surface impairing the accessibility of κ-casein to the coagulant [55,59,139], to reduced reactivity of renneted micelles with attached denatured whey proteins to aggregation, or to a reduction in the concentration of micellar calcium [139,142].…”

Section: Heat Treatments Other Than Pasteurisationmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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“…These aggregates essentially contain whey proteins and κ-casein; micelle-bound aggregates may also contain traces of α s2 -casein [26,62,121,139,144]. They can reach a diameter of 30 to 100 nm [76,157].…”

Section: Thermal Coprecipitation Of the Whey Proteins And Caseinmentioning

confidence: 99%

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Guyomarc’H

2006

Lait

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-The heat-treatment of cheese milk, or whey, to denature the whey proteins has long been the most applied means of recovering these proteins, either directly in the cheese curd, or as added to the cheese milk prior to renneting. In heat-treated milk, the interaction of the denatured whey proteins with the casein micelles, however, limits the primary phase of the enzymatic reaction, and prevents fusion of the casein micelles. Cheeses containing heat-denatured whey proteins also exhibit excessive moisture, a crumbly and soft texture, and poor meltability. Various technological means to reduce these drawbacks are reviewed. Especially, it is generally accepted that the heat-treatment of skim milk at alkaline pH generates aggregates of denatured whey proteins and κ-casein in the serum phase of milk, rather than on the surface of the casein micelles. As a consequence, the casein micelles are depleted in κ-casein, and free of denatured whey proteins. However, the attempts made to exploit this interesting protein distribution in cheese-making remain scarce, despite their promising results. Résumé -Récupération des protéines sériques du lait dans le caillé fromager au moyen de la formation d'agrégats thermo-induits, et intérêt de chauffer le lait à pH alcalin dans le but de conserver son aptitude à la coagulation présure. Revue. Le traitement thermique du lait ou de lactosérum est un des moyens les plus utilisés pour incorporer les protéines sériques ainsi dénatu-rées, soit directement dans le caillé, soit sous forme d'ingrédient ajouté au lait fromager. Cependant, l'interaction entre les protéines sériques dénaturées et les micelles de caséines, due au chauffage du lait, a pour effet de limiter la phase primaire de la coagulation par la présure, ainsi que la fusion des micelles déstabilisées. Les fromages obtenus à partir de lait chauffé sont aussi plus humides, plus mous, plus granuleux et moins aptes à la fonte que les fromages standards. Les moyens technologiques de pallier ces inconvénients sont rappelés. En particulier, il est connu que le traitement thermique du lait à pH alcalin favorise la formation d'agrégats de protéines sériques dénaturées et de caséine κ dans la phase soluble du lait, plutôt qu'en surface des micelles de caséines. En consé-quence, la teneur en caséine κ des micelles est réduite et celles-ci ne sont pas recouvertes de protéi-nes sériques dénaturées. Cependant, peu d'études ont tenté d'exploiter ces caractéristiques du lait chauffé à pH alcalin en technologie fromagère, malgré des résultats prometteurs. coagulation présure / traitement thermique / protéine sérique / fromage

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Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis

Cited by 43 publications

References 17 publications

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Pre-treatment of cheese milk: principles and developments

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

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