Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

Castillo, M.; Lucey, J.A.; Wang, T.; Payne, F. A.

doi:10.1016/j.idairyj.2005.02.004

Cited by 56 publications

(58 citation statements)

References 19 publications

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“…It should be noted that the rise in temperature increases the syneresis speed, due to the relaxation of the bonds and the denaturing of the proteins that form the casein network [24]. Water retention capacity and syneresis decrease when the protein content of total solids was increased, as well as the increase in whey proteins in the whey/casein ratio, decreased syneresis [25].…”

Section: Results and Analysismentioning

confidence: 99%

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Tirado¹,

Acevedo-Correa²,

Mantilla-Escalante³

2017

IJET

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Abstract-A Colombian Caribbean coast sour creamis a fermented dairy product that is native to and traditionally prepared only in that area, where it is known as "Suero Costeño". On the other hand, many of the properties of dairy products such as Suero Costeño are determined by the spatial arrangement of components including the casein particles that form a protein matrix, the fat globules, dispersed water and minerals. In this work, scanning electron microscopy (SEM) was used to study the effect of the addition of whey proteins on the microstructure and syneresis of Suero Costeño made from goat milk. Through micrographs obtained by a JEOL JSM 820 scanning electron microscope, it was determined that by increasing total solids, pore structure size, and therefore syneresis, decreased due to the interlocking capacity of denatured whey proteins, which increased the degree of binding between protein particles, forming a dense network.

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Section: Results and Analysismentioning

confidence: 99%

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Tirado¹,

Acevedo-Correa²,

Mantilla-Escalante³

2017

IJET

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“…With an increase in gelation temperature, curd moisture decreases because curds formed at higher gelation temperature have an increased susceptibility to rearrangements (higher value of Tan d) and higher permeability. This would lead to a faster rate of syneresis and a greater degree of whey separation and expulsion (Castillo et al, 2006b).…”

Section: Curd Yield and Overall Curd Qualitymentioning

confidence: 99%

“…The cutting time also greatly affects moisture, curd yield, quality and whey fat losses. Delayed cutting produces an overly firm curd, in which the network is unable to rearrange, which thus increases curd moisture content (Castillo, Lucey, Wang, & Payne, 2006b).…”

Section: Introductionmentioning

confidence: 99%

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

et al. 2012

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“…Various variables affect the drainage rate of the curd, such as milk composition (fat, casein concentration and acidity) and rennet or inoculum concentration [7,9,10,13]. Factors associated with the cheesemaking procedure also affect the extent of syneresis.…”

Section: Introductionmentioning

confidence: 99%

“…The inaccuracy for the prediction of the syneresis rate constant was attributed to both scatter in actual fat concentration data points, probably associated with whey sampling, and the relatively small decrease in fat concentration during cooking (~44%). Moreover, Castillo et al [7] showed that the mass of whey drained and the kinetic rate constant of syneresis were predicted by an equation that included temperature and Optical monitoring of casein particle size 361 coagulation parameters derived from an optical signal. The model predicted the whey drainage with a R 2 of 0.96 and a standard error of prediction of 4.43 g for a variation in whey mass from 0 to 100 g. These authors suggest that it may be possible to develop a sensor capable of monitoring both the coagulation and syneresis processes.…”

Section: Introductionmentioning

confidence: 99%

An optical method to monitor casein particle size distribution in whey

Guillemin

Trelea

Picque

et al. 2006

Lait

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-An optical sensor formerly developed for the monitoring of milk coagulation was modified to allow online determination of casein particle size distribution and of the volume fraction relative to the whey as a function of time. Two methods were assessed to process the signals. The first one was based on the determination of a specific voltage threshold of the optical signal. The results were not satisfying. The second method used multiple thresholds of the optical signal associated with data processing using neural networks. For the considered experimental conditions, the casein particle volume fraction was estimated with a relative error of 23%, and the casein particle size distribution with 7.5% maximum relative error.casein particle / inline monitoring / infrared sensor / neural network / particle size / curd酪蛋白颗粒 / 在线检测 / 红外线传感器 / 神经网络 / 颗粒大小 / 凝乳 Résumé -Une méthode optique de suivi de la taille de particules de caséine dans le lactosérum. Ce travail propose une nouvelle méthode pour estimer la proportion volumique de grains de caséine par rapport au lactosérum, et la répartition par taille des grains de caséine en fonction du temps. Un capteur optique, mis au point pour suivre en ligne la coagulation du lait, a été adapté. Deux métho-des de traitement des signaux ont été testées. La première, basée sur la détermination d'un seuil spé-cifique du signal optique, s'avère insuffisante. La seconde fait appel à la détermination de seuils optiques multiples associée à un traitement des données par deux réseaux de neurones. Dans les conditions expérimentales considérées, la proportion de grains de caillé est alors estimée avec une erreur relative de 23 %, et la répartition des grains par taille avec une erreur relative maximale de 7,5 %.

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Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels

Cited by 56 publications

References 19 publications

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows’ milk: 2. Curd yield, overall quality and casein fractions

An optical method to monitor casein particle size distribution in whey

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