Microstructure of Milk Components

Smith, A.K.; Campbell, Bruce

doi:10.1002/9780470995921.ch3

Cited by 5 publications

(2 citation statements)

References 41 publications

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“…Milk proteins have a high biological value and an increased metabolization rate (96%), being composed of casein, albumins and globulins [ 6 ]. In addition, during digestion, milk protein, especially casein, presents specific particularities, as it breaks down trough hydrolysis up to aminoacids and/or soluble and assimilable oligopeptides [ 6 , 7 , 8 ]. These peptides have an important role as vectors in the diet assimilation of various nutrients, such as vitamin A, calcium and iron [ 6 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Iuga

Boestean

Ghendov-Mosanu

et al. 2020

Foods

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The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

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Section: Introductionmentioning

confidence: 99%

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Iuga

Boestean

Ghendov-Mosanu

et al. 2020

Foods

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“…Fat is initially dispersed in milk in the form of lipid droplets, called milk fat globules, which have a size distribution ranging from 0.2 to 15 μm (Huppertz and Kelly 2006). The interior of the milk fat globule consists almost entirely of triglycerides but the surface is covered by a native milk fat globule membrane (MFGM) that is approximately 10 nm thick and is composed of a complex mixture of proteins, glycoproteins, enzymes, phospholipids, cholesterol and other minor components (Michalski and others 2002; Smith and Campbell 2007).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

Ong¹,

Dagastine²,

Kentish³

et al. 2010

Journal of Food Science

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Confocal laser scanning microscopy (CLSM) was successfully used to observe the effect of milk processing on the size and the morphology of the milk fat globule in raw milk, raw ultrafiltered milk, and standardized and pasteurized milk prepared for cheese manufacture (cheese-milk) and commercial pasteurized and homogenized milk. Fat globule size distributions for the milk preparations were analyzed using both image analysis and light scattering and both measurements produced similar data trends. Changes to the native milk fat globule membrane (MFGM) were tracked using a MFGM specific fluorescent stain that allowed MFGM proteins and adsorbed proteins to be differentiated on the fat globule surface. Sodium dodecyl sulfate polyacrylamide gel electrophoresis confirmed the identity of native MFGM proteins isolated from the surface of fat globules within raw, UF retentate, and cheese-milk preparations, whereas only casein was detected on the surface of fat globules in homogenized milk. The microstructure, porosity, and gel strength of the rennet induced gel made from raw milk and cheese-milk was also found to be comparable and significantly different to that made from homogenized milk. Our results highlight the potential use of CLSM as a tool to observe the structural details of the fat globule and associated membrane close to its native environment.

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Dairy Ingredients

Mayorga¹

2014

Bakery Products Science and Technology

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Microstructure of Milk Components

Cited by 5 publications

References 41 publications

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

Dairy Ingredients

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