The kinetics of colour and fluorescence development in concentrated milk systems

Rozycki, Sergio Darío; Pauletti, M.S.; Costa, S.; Piagentini, Andrea; Buera, M. Pilar

doi:10.1016/j.idairyj.2006.12.006

Cited by 13 publications

(20 citation statements)

References 20 publications

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“…O estudo do modelo cinético foi baseado na determinação da ordem global da reação, conforme o modelo diferencial, citado por Rosycki et al (2007), representado pela equação 1:…”

Section: Modelo Cinéticounclassified

“…Neste período, a intensidade de cor formada foi apenas 5% da absorbância máxima obtida. Este período de indução foi destacado por outros autores (O'BRIEN, 1996;ROSYCKI et al, 2007) Decorridos 45 min. de reação, comparando-se a intensidade de cor desenvolvida para as diferentes misturas de aminoácidos e açúcares em pH ácido, observou-se a mesma sequência apresentada em pH neutro, na seguinte ordem decrescente: glicose/glicina, glicose/glutamato, lactose/glicina, lactose/glutamato.…”

Section: Do (Udo)unclassified

“…Nessas condições, a taxa de reação foi mais lenta. Rosycki et al (2007) relataram que trabalhos anteriores (PAULETTI et al, 1999) identificaram cinéticas de ordem 0 a 1 para leituras a 420 nm, indicando coloração marrom, e que modelos mais complexos de regressão múltipla são possíveis de representar o escurecimento não-enzimático durante todo o período. Contudo, os modelos mais complexos são de difícil aplicação, uma vez que exigem dados experimentais de coeficientes para descrever a formação da cor com o tempo decorrido para cada sistema.…”

Section: Do (Udo)unclassified

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Cinética do escurecimeno não-enzimático com soluções modelo de açúcares e aminoácidos em pH neutro e ácido

et al. 2011

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“…O estudo do modelo cinético foi baseado na determinação da ordem global da reação, conforme o modelo diferencial, citado por Rosycki et al (2007), representado pela equação 1:…”

Section: Modelo Cinéticounclassified

Section: Do (Udo)unclassified

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Cinética do escurecimeno não-enzimático com soluções modelo de açúcares e aminoácidos em pH neutro e ácido

et al. 2011

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“…The scientific and technical literature states that in case of critical violations of storage conditions, various degradation processes can occur in milk powder, causing changes in the composition and properties of the product, including defects detected organoleptically (Westergaard, 2004). For example, the most frequently occurring defects are the formation of lumps (physical defect); changes in color or reduction of solubility (chemical defect); the emergence of rancid, unclean, or stale flavor or odors (chemical, biochemical, and microbiological defects); and others (Stapelfeldt et al, 1997;Thomsen et al, 2005b;Al Mahdi et al, 2006;Rozycki et al, 2007;Semeniuc et al, 2008;Gaiani et al, 2011;Szulc et al, 2016). Degradation processes initiated during transport or storage of milk powder can be identified during storage of the processed product (Lipatov and Tarasov, 1985;Isleten and Karagul-Yuceer, 2006;Petrov et al, 2010;Galstyan et al, 2016b;Petrov et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Galstyan

Петров

Илларионова

et al. 2019

Journal of Dairy Science

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Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide highnutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at −20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at −20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

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“…Several studies have shown that, in concentrated cow milk systems containing sucrose, colour development, gelation and characteristic flavour generation are mediated by nonenzymatic browning (Maillard reactions and caramelisation) that occur at high temperatures and concentrations during the manufacturing process (Rozycki et al . , ). Composition of sheep and cow milk is different, while lactose content is the same in both types of milk, sheep milk has a greater content of proteins (Ramos and Juarez ), and types of casein in the protein fraction are significantly different (Chessa et al .…”

Section: Introductionmentioning

confidence: 99%

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

Rodríguez

Cuffia

Piagentini

et al. 2016

Int J of Dairy Tech

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Browning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the influence of temperature and sucrose content on this process were studied. The Kubelka-Munk index and subjective heat stability tests were used to monitor nonenzymatic browning and to determine gelation time. Browning and gelation processes showed different kinetics where gelation was shown to occur much faster than browning. Both independent variables (temperature and sucrose content) had a significant influence in both processes, where temperature had the higher impact.

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The kinetics of colour and fluorescence development in concentrated milk systems

Cited by 13 publications

References 20 publications

Cinética do escurecimeno não-enzimático com soluções modelo de açúcares e aminoácidos em pH neutro e ácido

Cinética do escurecimeno não-enzimático com soluções modelo de açúcares e aminoácidos em pH neutro e ácido

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

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