Production and Characterization of a Pressure-induced Gel from Freeze-concentrated Milk

Structuring dairy systems through high pressure processing

“…The published studies can be grouped into casein-rich materials (Famelart et al, 1998;Fertsch et al, 2003;Hinrichs, 2007;Keim et al, 2006;Kumeno et al, 1993) and whey-proteinrich materials (Famelart et al, 1998;Fertsch et al, 2003;Kanno et al, 1998;Lee et al, 2006;Ngarize et al, 2005;Patel et al, 2005;Van Camp and Huyghebaert, 1995). A lower number of studies are available for the mixed systems, comprising of dairy and non-dairy matrices (Dickinson and James, 2000;Dumay et al, 1999;Hemar et al, 2010;Michel et al, 2001;Rademacher et al, 2003;Walkenström and Hermansson, 1997b;Zasypkin et al, 1996).…”

“…One of the first reports on pressure-induced gelation of milk was published by Kumeno et al (1993) who treated concentrated milk of 25% total solid (approximately 5.9% w/w of total protein and 6.4-7.4% w/w fat) at 600 MPa for 5 min and 5°C (initial temperature). Pressure induced gels, prepared from freeze-concentrated raw milk, were stronger and more elastic (G 0 = 2.02 Â 10 2 Pa and phase angle (d) = 24.2°) than those from freeze-concentrated commercial milk (G 0 = 1.08 Â 10 2 Pa and d = 27°).…”

Characterisation of pressure‐treated skimmed milk powder dispersions: application of NMR spectroscopy

“…2 It has been established that a milk protein dispersion can be converted to a gelled state by mild acidification, by renneting (chymosin is the enzyme responsible), by heat treatment, by combination of these initiating events (see eg Refs 3–11) and, more recently, by application of pressure when particular co‐solutes are present 12. Pressure treatment has been applied to milk proteins in various investigations (see eg Refs 11 and 13–15), and pressure treatments leading to gelation have been described,16, 17 but less has been reported in the context of the presence of gel‐inducing co‐solutes 16. 17 In order to understand the mechanism of pressure‐induced gelation and thereby provide the potential to control the nature of the product, a range of product characterisation techniques has been deployed.…”

The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures

“…It has been previously reported that gelation occurs when bovine skim milk with solids content N25 wt.% are treated by high hydrostatic pressure (Kumeno, Nakahama, Honma, Makino, & Watanabe, 1993). To further understand this HPP-induced milk gelation, Keenan, Young, Tier, Jones, and Underdown (2001) investigated skim milk concentrates and milk-sugar mixtures treated with 0-500 MPa at 20°C.…”