Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

Dumpler, Joseph; Kulozik, Ulrich

doi:10.1016/j.idairyj.2015.05.005

Cited by 29 publications

(19 citation statements)

References 39 publications

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“…Again, a linearisation of the data over CSM total solids was possible for both cases, with variable

β_{w}

{normalβ}_{normalw} = 1.5

. The findings on the close relationship between heating temperature, time and total solids are generally in agreement with the findings of our earlier studies using the subjective laboratory‐scale heating system and using direct steam injection for heating (Dumpler and Kulozik , ). The linear extrapolation of

α_{w}

over total solids (s) to zero per cent total solids in Figure (b) is, of course, only meaningful when we consider

\underset{s \to 0}{falselim} \frac{C_{\infty}}{C_{0}} = 1

as shown in Figure .…”

Section: Resultssupporting

confidence: 85%

“…Pasteurised (74 °C/28 s) bulk skim milk was obtained from a local dairy factory (Molkerei Weihenstephan, Freising, Germany). Average main composition was as described by Dumpler and Kulozik (). Preheated skim milk and non‐preheated skim milk were concentrated by reverse osmosis (RO) to achieve different total solids content of the CSM in the range from 12% to 33% as was described by Dumpler and Kulozik ().…”

Section: Methodsmentioning

confidence: 99%

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Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

Dumpler

Peraus

Depping

et al. 2018

Int J of Dairy Tech

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Heat stability is known to be limited in concentrated skim milk leading to severe coagulation and sediment formation during storage. It has often been found to be in conflict with the extension of the shelf life by thermal treatment. A Weibullian model was used to describe the course of coagulation of casein micelles in concentrated skim milk of different total solids and at different heating temperatures. A maximum heating temperature–time–total solids relationship was calculated based on a certain maximum allowance of sediment formation. Optimal heat treatment conditions for concentrated skim milk of different total solids content could be defined.

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“…Again, a linearisation of the data over CSM total solids was possible for both cases, with variable

β_{w}

{normalβ}_{normalw} = 1.5

α_{w}

over total solids (s) to zero per cent total solids in Figure (b) is, of course, only meaningful when we consider

\underset{s \to 0}{falselim} \frac{C_{\infty}}{C_{0}} = 1

as shown in Figure .…”

Section: Resultssupporting

confidence: 85%

Section: Methodsmentioning

confidence: 99%

Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

Dumpler

Peraus

Depping

et al. 2018

Int J of Dairy Tech

Self Cite

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show abstract

“…In a previous publication, we found that there is a strong relationship between the total solid content as well as temperature and duration of a heat treatment on the onset of protein aggregation in CSM which had first been established on a lab scale (Dumpler and Kulozik 2015). Using direct steam injection, we could show that chemical reactions can be considered as unnecessary for heat-induced coagulation of CSM (Dumpler and Kulozik 2016).…”

Section: Introductionmentioning

confidence: 88%

“…Pasteurized skim milk was obtained from a local dairy (Molkerei Weihenstephan, Freising, Germany). The average main composition of the skim milk and preparation of concentrates by reverse osmosis were as described by Dumpler and Kulozik (2015). Heat treatments of CSM of 18, 23, and 27% total solids at different temperatures and holding times using pilot-scale DSI were performed as described previously.…”

Section: Concentrate Manufacture and Heat Treatmentsmentioning

confidence: 99%

Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

Dumpler

Wohlschläger

Kulozik

2016

Dairy Sci. & Technol.

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Heat treatment of concentrated milk systems for preservation and long shelf life or at least a sufficient removal of food pathogens prior to spray drying is a crucial step due to the decreasing stability of these systems toward heat compared to unconcentrated milk. Heat-induced coagulation is observed when temperature-time combinations for the achievement of certain microbial inactivation effects are higher than the heat and colloidal stability of the concentrated milk system allows. In this work, the effects of direct steam injection on the stability of casein micelles in concentrated skim milk (CSM) of 18, 23, and 27% total non-fat solids, heat-treated by direct steam injection (DSI), were investigated. Quantitative differential centrifugation for the separation of aggregates, casein micelles, dissociated submicellar particles, and soluble proteins and subsequent analysis of caseins and whey proteins within these fractions by RP-HPLC were applied. Quantitative separation was monitored by particle size measurements. The dissociation of κ-casein as well as an increase in casein micelle hydrodynamic radius were observed to increase with increasing total solid content of CSM, heat treatment time, and temperature. Heat-induced dissociation of β-Lg-κcasein complexes at a critical level of 30-35% was found to induce severe coagulation of κ-casein-depleted calcium-sensitive casein micelles in CSM heated by DSI. Dissociated and aggregated proteins were found to be present as distinct colloidal particle classes differing in size from casein micelles.

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“…Casein, reportedly a thermal stable protein, showed higher T d than the other isolates, similar to soybean. BPI showed the lowest T d among the evaluated proteins isolates (Table ).…”

Section: Resultsmentioning

confidence: 79%

Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico‐chemical properties with commercial animal and plant protein isolates

et al. 2016

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Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale – Improved methodology and kinetic relationship

Cited by 29 publications

References 39 publications

Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

Modelling of heat stability and heat‐induced aggregation of casein micelles in concentrated skim milk using a Weibullian model

Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico‐chemical properties with commercial animal and plant protein isolates

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