Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

Sandra, S.; Dalgleish, Douglas G.

doi:10.1016/j.idairyj.2004.11.015

Cited by 144 publications

(117 citation statements)

References 27 publications

(48 reference statements)

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“…It has been reported that the size of casein micelles became more slim with increase of pH whereas it also increased after heat treatment (Erdem, 2006;Yang, Zhang, et al, 2014). Although the size of casein micelles reduced by ultracentrifugation (Sandra & Dalgleish, 2005), it became loose under heat treatment at 40°C with pH 7.0, higher than native pH of milk (6.7), which induced the increase of micellar size. On the other hand, the concentrate of micelles in the samples was lower than that in milk, contributing to larger yak casein micelles following ultracentrifugation.…”

Section: Size Of Casein Micellesmentioning

confidence: 96%

Influence of succinylation on the conformation of yak casein micelles

et al. 2015

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Section: Size Of Casein Micellesmentioning

confidence: 96%

Influence of succinylation on the conformation of yak casein micelles

et al. 2015

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“…HPH significantly affects the size of milk fat globules, protein or polysaccharides and modify their functional properties [6]. Furthermore, homogenization influences the dairy products especially yogurt.…”

Section: Introductionmentioning

confidence: 99%

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

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Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

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“…The κ-casein also provides a charge distribution around the casein particles, yielding a zeta potential close to −20 mV (De Kruif and Holt 2003). Casein micelles can be easily modified by changes such as pH (Dalgleish and Law 1988), temperature (O'Connell and Fox 2003) or processing treatments as high pressure (Huppertz et al 2004;Sandra and Dalgleish 2005) or spray drying (Singh 2007). It is important to point out that a very small change in the ionic equilibrium of milk will induce changes in the casein micelles' structure and functionality, although these changes may not be easily observed.…”

Section: Introductionmentioning

confidence: 99%

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Ferrer

Alexander

Corredig

2011

Dairy Science & Technol.

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The objective of this work was to determine if concentration of milk using ultrafiltration (in the absence of diafiltration) affects the physico-chemical properties of the casein micelles. The milk, once concentrated, was brought back to its original concentration and the physico-chemical properties as well as its susceptibility to rennet induced gelation were assessed. Although much is understood on the renneting behavior of concentrated milk, no information is available on how (or if) ultrafiltration per se modifies the properties of the micelles. Two times (2×) or five times (5×) concentrated milk (based on volume reduction) was prepared by ultrafiltration. Casein micelles were redispersed in their corresponding permeates and dialyzed against untreated skim milk. The stability of the casein micelles, their scattering properties, and the renneting properties were observed under the same volume fraction and ionic conditions of the skim milk control. There was a higher susceptibility to aggregation and a lower gel stiffness for the reconstituted micelles from the 5× milk compared to the 2× milk. 5× Ultrafiltration induced losses of calcium from the micelle, while 2× milk showed similar value as the control. The results suggest that the process of ultrafiltration affected the internal structure of the

show abstract

Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder

Cited by 144 publications

References 27 publications

Influence of succinylation on the conformation of yak casein micelles

Influence of succinylation on the conformation of yak casein micelles

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

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