The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk

Tobin, John T.; Fitzsimons, Sinead M.; Kelly, Alan L.; Fenelon, Mark A.

doi:10.1016/j.idairyj.2011.04.008

Cited by 24 publications

(12 citation statements)

References 23 publications

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“…Uncontrolled hydrolyzed treatment of milk can also result in removal of the κ-casein brush from the micelle, reduced colloidal stability and is extremely prone to aggregation such as RSM 4 sample. This resulted in increased stability of the UHT treated skim milk towards sedimentation (Table 2), it is similar to a study by Tobin et al (2011) most likely due to the increase in the intrinsic viscosity of treated samples.…”

supporting

confidence: 86%

“…However, such additions to milk systems can result in separation whereby a casein-enriched phase is formed; this appointed that measuring viscosity is a crucial test (14). Milk's viscosity depends on total solid, fat content, the size and shape of fat particles forces molecules and the attractions between them (21).…”

Section: Discussionmentioning

confidence: 99%

“…Adding gum tragacanth to the low-fat cheeses increased the moisture content and improved the sensory properties, but only to 0.75 gr of gum/kg of milk (13). Tobin et al reported that the addition of modified konjac increased the viscosity and stability to sedimentation during simulated storage of UHT skim milk (14). The current study showed controlled cleavage of κ-casein of skim milk by rennin, produced renneted skim milk (RSM) consisting of new type of fat mimetic in yoghurt (6).…”

mentioning

confidence: 99%

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The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Nouri

Ezzatpanah

2017

Nutr Food Sci Res

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A B S T R A C TBackground and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers' health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods:UHT skim milk samples were prepared using 0.2, 0.4, 0.6 and 0.8 % (w/w) of rennet followed by storage at 60°C for 15 minutes to inactivate the enzyme. The Chemical, physical and sensory characteristics of control and treated samples were evaluated. Statistical analysis was performed by SPSS. Results:The results showed that a higher concentration of rennet increased and decreased b * (blue-yellow) and a * (green-red), respectively (p<0.05). The regression profiles of viscosity plotted against heat stability of samples show a polynomial relationship (R 2 = 0.96). The zeta value of treatment samples was significantly lower than the absolute value of CUSM (Control UHT skim milk with 0.3% fat). There is a correlation between the appearance viscosity and average particle size (R 2 = 0.92). The skim milk consisting of 0.6% of rennet skim milk did not have any significant regarding aroma, taste and texture from those of the control UHT whole milk (p<0.05). Conclusions:The result showed that, RSM 4 (Renneted UHT skim milk with 0.3% fat and 0.8 % (w/w) rennet) has similar characteristics to whole milk and it is also clear in viscosity and sensory evaluation among other samples. It has been noted that non-dairy components were not used in RSM 4 and the new production can be a very functional and safe fat mimetic by merely changing the structure of casein micelles.

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supporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Nouri

Ezzatpanah

2017

Nutr Food Sci Res

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“…Interestingly, both casein micelle size (230 nm) and sedimentation rate (0.100 mm/day) data for CHyd‐fortified RSMP were similar to data reported by Tobin et al . () for skim milk which had undergone ultra‐high‐temperature (UHT) treatment (230 nm and 0.128 mm/day, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…The principle of operation of the LUMiSizer was described in detail by Tobin et al . (). Aliquots (~400 μL) of sample were transferred using a syringe and wide‐bore needle into polycarbonate cells (PC 110‐131XX; Lum GMBH).…”

Section: Methodsmentioning

confidence: 97%

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Crowley

Kelly

O’Mahony

2014

Int J of Dairy Tech

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Reconstituted skim milk powder (RSMP) was fortified with 12.5 mM/L calcium (Ca) using soluble [Ca chloride (CChlor), Ca gluconate (CGluc) or Ca hydroxide (CHyd)] or insoluble [Ca carbonate (CCarb), Ca phosphate (CPhos) or Ca citrate (CCit)] salts. CPhos and CCit decreased heat stability moderately at 140 °C, while CCarb had no effect. Soluble salts had a pronounced destabilising effect at 140 °C due to increased ionic Ca levels. After a laboratory‐scale high‐temperature short‐time heating process, CHyd‐fortified RSMP had a lower viscosity than all other samples. CChlor and CGluc increased sedimentation during accelerated physical stability testing, with CHyd causing greater sedimentation than CChlor or CGluc.

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Changes During Storage of UHT Milk

2017

High Temperature Processing of Milk and Milk Products

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The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk

Cited by 24 publications

References 23 publications

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing

Changes During Storage of UHT Milk

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