Effect of pH on the viscosity of heated reconstituted skim milk

Anema, Skelte G.; Lowe, Edwin K.; Li, Yuming

doi:10.1016/j.idairyj.2003.10.007

Cited by 90 publications

(73 citation statements)

References 25 publications

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“…In earlier researches, numerous techniques have been employed to study the effect of pH on the properties of casein micelles, including viscosity measurement [17,18], particle size analyzer [19,20], dynamic light scattering [21,22], zeta potential measurement [18] and turbidity measurement [23]. These studies, however, have sometimes produced conflicting results, and the effect of pH on the properties of casein micelle remains unclear.…”

Section: Introductionmentioning

confidence: 99%

pH-dependent structures and properties of casein micelles

Liu

Guo

2008

Biophysical Chemistry

216

122

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Section: Introductionmentioning

confidence: 99%

pH-dependent structures and properties of casein micelles

Liu

Guo

2008

Biophysical Chemistry

216

122

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“…Values of dynamic viscosity of unfermented milk were determined applying a method described by Anema et al (2004). Absolute values of dynamic viscosity of samples before fermentation were recorded using a Hőppler KF10 viscosimeter by RheoTec Messtechnik GmbH (Ottendorf, Germany).…”

Section: Rheological and Profile Texture Analysesmentioning

confidence: 99%

Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk

2016

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The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare's milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare's milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation.

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“…Interactions between whey proteins and casein produce two different changes in casein micelles: (i) The micelle grows in size, and (ii) the interaction between micelles is altered (Jeurnink and de Kruif, 1993). Anema et al (2004) indicated that viscosity changes in reconstituted skim milk after heat treatment were related to a change in volume fraction of the casein micelles, which was correlated with the amount of denatured whey protein associated with casein micelles. Karlsson et al (2005) indicated that the voluminosity of casein micelles was affected by addition of salts and changes in pH, corresponding to variations in the apparent viscosity of skim milk concentrates.…”

Section: Milk Compositionmentioning

confidence: 99%

“…Snoeren et al (1982) showed that the Eilers equation described concentrated skim milk viscosity as a function of volume fraction occupied by the macromolecular materials. The effects of the voluminosities of constitutes (casein micelles, whey proteins, fat globules, fat-protein complexes) on milk viscosity are accounted for in Eilers model by using the volume fraction instead of weight concentration (Griffin et al, 1989;Solanki and Rizvi, 2001;Anema et al, 2004).…”

Section: Mathematical Modelsmentioning

confidence: 99%