Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

Raouche, Sana; Dobenesque, Marie; Bot, Arjen; Cuq, Jean-Louis; Marchesseau, Sylvie

doi:10.1016/j.idairyj.2007.07.007

Cited by 10 publications

(9 citation statements)

References 23 publications

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“…Viscosity of the restored milk samples was the same, irrespective of the degree to which milk was acidified before restoration. This is in agreement with the observation of Raouche et al (2008) on milk reversibility with carbon dioxide acting as acidifying agent: modifications of casein micelle are more or less reversible. In a further trial, milk was reduced to pH 5.75 and then restored to its original pH before UHT treatment.…”

Section: R E S U Lt Ssupporting

confidence: 92%

“…These pH levels chosen in this study were in line with the work of Raouche et al. (2008) who observed that reformation of CCP was possible up to reduction of pH to 5.50.…”

Section: Discussionsupporting

confidence: 63%

“…This is shown in Table 1. These pH levels chosen in this study were in line with the work of Raouche et al (2008) who observed that reformation of CCP was possible up to reduction of pH to 5.50. They noted that below pH 5.50, micelles went through significant modification with carbon dioxide acidification and in their previous year's work, 2007, they observed that these changes were of different magnitude and more or less reversible.…”

Section: G E N E R a L Discussionsupporting

confidence: 63%

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Milk reversibility following reduction and restoration of pH

Ezeh¹,

Lewis

2011

Int J of Dairy Tech

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The pH of skim milk was adjusted from 6.67 to between 6.00 and 5.45 before being restored with NaOH. Ionic calcium was higher after pH restoration but this did not result in instability during indirect ultra high temperature and in‐container sterilisation. Ionic calcium of pH restored milk increased with increased holding time but the pH restored milk remained stable to in‐container sterilisation. The viscosity of the milk was not affected by pH reversal. However, pH‐restoration reduced rennet coagulation time but milk was still stable when subjected to high temperature treatment. Properties of the soluble phase were measured at high temperature by dialysis.

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Section: R E S U Lt Ssupporting

confidence: 92%

“…These pH levels chosen in this study were in line with the work of Raouche et al. (2008) who observed that reformation of CCP was possible up to reduction of pH to 5.50.…”

Section: Discussionsupporting

confidence: 63%

Section: G E N E R a L Discussionsupporting

confidence: 63%

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Milk reversibility following reduction and restoration of pH

Ezeh¹,

Lewis

2011

Int J of Dairy Tech

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“…Following preparation, milk samples were divided in two parts: one of 1.9 kg, which was carbonated, and the other of 0.95 kg, which was untreated. After a holding phase of 30 min, the chilled iron fortified milk sample (1.9 kg) was subjected to carbonation to pH 5.2 for 15 min as described by Raouche et al (2007aRaouche et al ( , 2007b. After treatment, pH of milk samples was 6.68 AE 0.05.…”

Section: Milk Preparation and Iron Fortificationmentioning

confidence: 99%

Iron fortification of skim milk: Minerals and 57Fe Mössbauer study

Raouche¹,

Naille²,

Dobenesque³

et al. 2009

International Dairy Journal

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“…A técnica de carbonatação consiste em injeção de dióxido de carbono sob pressão controlada para acidificar o leite. O valor inicial de pH do leite é retomado por meio da degaseificação a vácuo (RAOUCHE et al, 2008). King e Mabbit (1982) adicionaram 30 mM/L de dióxido de carbono no leite cru e notaram um aumento no tempo de conservação do leite, com contagem inicial de 10 3 UFC/mL, em 3 dias.…”

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Effect of acidification of raw milk on psychrotrophic microrganims.

Shirai¹,

Masson²

2013

REBRAPA

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Resumo: A contaminação do leite cru com micro-organismos psicrotróficos tem se tornado um fator preocupante, pois estes são capazes de se multiplicarem em temperaturas de refrigeração e produzirem enzimas termorresistentes que afetam a qualidade do leite e produtos derivados. Este trabalho teve como objetivo avaliar o efeito da acidificação com CO 2 e HCl sobre micro-organismos mesófilos e psicrotróficos presentes no leite cru durante o armazenamento refrigerado. Amostras de leite foram acidificadas com CO 2 e HCl 1N até atingir pH 6,0 e armazenadas a 5 °C durante 10 dias. Os resultados mostraram uma redução média de 1 ciclo logarítmico no crescimento de mesófilos e psicrotróficos nas amostras tratadas com CO 2 . A acidificação com HCl não mostrou efeito indicando que a ação inibitória ocorreu devido ao CO 2 e não simplesmente pela redução do pH. Palavras-chave:Leite; Refrigeração; Carbonatação; Shelf-life. Effect of acidification of raw milk on psychrotrophic microrganims:The contamination of raw milk with psychrotrophic micro-organisms has become a concern because they are able to multiply at refrigeration temperatures and produce heat resistant enzymes that affect the quality of milk and dairy products. The objective of this study was to evaluate the effect of acidification with CO 2 and HCl on mesophilic and psychrotrophic bacteria present in raw milk during cold storage. Raw milk samples were acidified with CO 2 and HCl 1N until pH 6.0 and stored at 5 °C for 10 days. The results showed an average reduction of 1 logarithmic cycle in the growth of psychrotrophic and mesophilic microorganisms in samples treated with CO 2 . Acidification with HCl showed no effect, indicating that inhibitory action was due to CO 2 not by pH reduction.

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Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

Cited by 10 publications

References 23 publications

Milk reversibility following reduction and restoration of pH

Milk reversibility following reduction and restoration of pH

Iron fortification of skim milk: Minerals and 57Fe Mössbauer study

Effect of acidification of raw milk on psychrotrophic microrganims.

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