Effect of heat treatment on the physical properties of milk gels made with both rennet and acid

Lucey, J.A.; Tamehana, Michelle; Singh, Harjinder; Munro, Peter A.

doi:10.1016/s0958-6946(01)00081-4

Cited by 73 publications

(59 citation statements)

References 16 publications

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“…Conversely, satisfactory textures were reported when manufacturing semi-hard cheese such as Cheshire using milk heated at 97°C for 15 s, providing adjustments of the standard process [102]; or soft cheeses such as Camembert using milk heated at temperatures up to 80°C for 1 to 3 min [9,54] or UHT-treated milk [17]. A high water-binding capacity, a low proteolysis and strong covalent bonds as introduced by denatured, aggregated whey proteins during the heat-treatment of milk, are especially beneficial to the yield, taste and texture of fresh acid cheeses such as quarg, or fromage frais [65,74,81,82,87,95,99,101].…”

Section: Quality Of Cheeses Made With Heated Milkmentioning

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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Section: Quality Of Cheeses Made With Heated Milkmentioning

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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“…Texturálne vlastnosti, ako je viskozita, môžu ovplyvniť vnímanie chuti (Bourne, 2002). V mliečnych výrobkoch s tuhou konzistenciou sú vzhľad, mikroštruktúra a reológia dôležité vlastnosti, ktoré vplývajú na celkovú senzorickú kvalitu a funkčné vlastnosti produktov (Lucey, et al, 2001). Medzinárodná organizácia pre normalizáciu navrhla definície týchto termínov: chuť -kombinácia chuti a vône.…”

Section: úVodunclassified

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

Čapla¹,

Zajác²,

Vietoris³

et al. 2015

JCEA

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In this work we evaluated the texture of processed cheese and processed products. The products we have retained as it is assumed that they kept and used by ordinary consumers. This means that the product purchased certain period has elapsed, we included in our test conditions. Texture analysis help provide the basic methods and explaining procedures for analysis, also provide for the initiation of new types of tests or review new products and therefore be dealt with differences in the products according to specific requirements. Sensory panels also play an important role in the evaluation of food products, but the use of texture analyzer eliminates human error and tests carried out are consistent and accurate. Analysis of texture help manufacturers monitor and analyze the texture characteristics of their products. From the producers can modify the product key factors such as characteristics of the milk into cheese and can also modify manufacturing processes to the functional properties of cheese. Fulfilling the basic requirements to maintain their properties and cheese functionality.Keywords: analysis, cheese, properties, texture Abstrakt V práci sme hodnotili textúru tavených syrov a tavených výrobkov. Výrobky sme mali uchované tak, ako sa predpokladá, že ich uchovávajú a používajú bežní spotrebitelia. To znamená, že od zakúpenia výrobkov uplynie istá doba, ktorú sme zahrnuli do našich podmienok testovania. Analýzy textúry pomáhajú pri poskytovaní 250

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“…Moreover the increase in chymosin concentration has been showed to have a strong impact on gel structure. In particular the addition of chymosin leads to the formation of a stronger but more porous network (Lucey et al, 2001;Aichinger et al, 2003). The porosity of the gel could explain an easier release of aroma compounds resulting in higher release rates.…”

Section: Graphic 1: In Vivo Aroma Release Parameters For M0 ( ) M3 (mentioning

confidence: 99%

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Gierczynski

Labouré

Guichard

2006

13th World Congress of Food Science &Amp; Technology

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Three mixed milk gels with different structures were formulated. The addition of increasing concentration of chymosin resulted in an increase in gel hardness evaluated by penetrometry measurements. The in vivo release of aroma compounds from these gels was studied by Atmospheric Pressure Chemical Ionisation -Mass Spectrometry (APCI-MS) in Nosespace configuration and with a panel of fourteen subjects. Aroma release was found to be strongly affected by structure variation. An increase in gel hardness resulted in an increase in the amount and the rate of aroma release. In parallel, sensory analysis was performed using the profile method. Data treatment revealed that the different structures were perceived at the sensory level and could be described with numerous texture attributes. Intensity of salt perception was found to decrease from the softer to the harder gel. Overall aroma perception presented a tendency to decrease with gel hardness. Aroma perception could not be correlated with aroma release parameters, and cross-modal interactions were not excluded to explain results.

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Effect of heat treatment on the physical properties of milk gels made with both rennet and acid

Cited by 73 publications

References 16 publications

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

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

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

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