High-pressure-induced changes in the rennet coagulation properties of bovine milk

Zobrist, M.R.; Huppertz, Thorn; Uniacke, Therese; Fox, Patrick F.; Kelly, Alan L.

doi:10.1016/j.idairyj.2004.07.025

Cited by 76 publications

(69 citation statements)

References 23 publications

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“…High pressure treatment due to casein micelle disaggregation alters the distribution of minerals and raises the concentration of ionic calcium in milk. As a result of an increase in the concentration of phosphate in the milk serum, an increase in milk pH occurs Zobrist et al, 2005). In the present study, high pressure increased the pH value, which was lower in raw milk.…”

Section: Effect Of Hp Treatment On Phsupporting

confidence: 43%

“…The differences in the pH also were not significant (p > 0.05) among all high pressure treated milk samples; however, high pressure treatment at pressure 500 MPa affected pH of milk considerably (p < 0.05), compared with a control sample. Other authors Zobrist et al, 2005) also found an increase in pH that depended on treatment pressure and time.…”

Section: Effect Of Hp Treatment On Phmentioning

confidence: 75%

“…The curd firmness of unheated pressurized at 600 MPa milk was lower, compared to at 400 MPa treated milk. Zobrist et al (2005) suggested that this may be due to the association of denatured α-lactalbumin with casein micelles that result in obstructing of gelation process. moisture retention (Pandey et al, 2003) that can be more suitable for soft and fresh cheese production.…”

Section: Effect Of Hp Treatment On Curd Firmnessmentioning

confidence: 99%

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Effect of high pressure processing on milk coagulation properties

Liepa¹,

Zagorska²,

Galoburda³

2017

Research for Rural Development

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Raw milk cheeses are known to have more intense and strong flavour and different texture due to natural microbiota and enzymes. Nevertheless, there are concerns about safety of these products. For microbial inactivation heat treatment of milk is used, but it can adversely affect the flavour, taste and texture of the product. Therefore, applying non-thermal technology such as high pressure processing is attracting alternative. The aim of this study was to examine the effects of high pressure treatment of cow`s milk at a wide range of pressures (400 -600 MPa) on milk rennet coagulation time, curd firmness and curd yield. Processed milk samples were subjected to enzymatic coagulation using commercial rennet to determine rennet coagulation time, yield of coagulum and curd firmness. High pressure processing insignificantly influences coagulation properties of whole milk. However, the magnitude of changes depended on applied pressure. Rennet coagulation time and curd yield were significantly different (p < 0.05) among the pressure treated milk samples. The higher firmness of the curd form pressurized milk than that of raw or pasteurized milk, evaluated positively. The main effects of high pressure treatment in milk appeared to involve dissociation of casein micelles from the colloidal to the soluble phase. This study suggests that high pressure treatments of milk at 500 MPa or 550 MPa for 15 min may be beneficial for improving the coagulation properties of milk. These positive effects indicated that high pressure processing may have potential for new cheese varieties development.

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Section: Effect Of Hp Treatment On Phsupporting

confidence: 43%

Section: Effect Of Hp Treatment On Phmentioning

confidence: 75%

Section: Effect Of Hp Treatment On Curd Firmnessmentioning

confidence: 99%

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Effect of high pressure processing on milk coagulation properties

Liepa¹,

Zagorska²,

Galoburda³

2017

Research for Rural Development

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“…Rennet coagulation time, for example, may be reduced by treatment at 100-300 MPa, but increased following more severe treatments [113,150]. Huppertz et al [67] showed that HP treatment increased wet curd yield, by up to 25% after treatment at 600-800 MPa, due to both incorporation of denatured whey protein and increased moisture retention.…”

Section: High-pressure Treatment Of Cheese-milkmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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“…While casein micelles in general show a high stability to many physical treatments, the application of high pressures,>100 MPa, can have strong effects [2]. High pressure treatment of milk and related products has shown some commercially interesting applications, for instance in improving the rennet coagulation properties of milk [3][4][5], the strength of milk gels in cheesemaking [3,4] and yoghurtmaking, cheese yield [3,5], and the texture and melting properties of ice cream [6]. As most of these changes in functional properties are related to pressure-induced changes in casein micelles [3][4][5][6], understanding of pressure-induced changes in casein micelles is required.…”

Section: Introductionmentioning

confidence: 99%

Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering

2014

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The disruption of casein micelles, as found in cows' milk, was investigated at pressures up to 300 MPa with small angle neutron scattering (SANS). From the decrease of the overall level of scattering, the expected disruption of the micelles was concluded. This disruption was incomplete, and stable at 300 MPa, independent of pressure history. At intermediate pressures, pressure history, (step-wise increase from ambient, or stepwise decrease from 300 MPa) had a strong effect on the scattering patterns. At high pressures, where scattering patterns were sufficiently structured, sizes of scattering entities could be deduced. The scattering entities at high pressure showed a bimodal size distribution. One size was outside the window of quantitative observation and may be similar to that of the native micelles or residual fat globules, the other smaller size, found under high pressure is in the 10-20 nm range and may correspond clusters of about 10 separate casein molecules. The pressure-induced disruption of casein micelles is partially reversed after return to ambient pressure, but small scattering entities, absent before pressure treatment, remain.

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High-pressure-induced changes in the rennet coagulation properties of bovine milk

Cited by 76 publications

References 23 publications

Effect of high pressure processing on milk coagulation properties

Effect of high pressure processing on milk coagulation properties

Pre-treatment of cheese milk: principles and developments

Casein Micelles at Non-Ambient Pressure Studied by Neutron Scattering

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