Comparison of re-micellised casein prepared from acid casein with micellar casein prepared by membrane filtration

Lait

Volumn 85, Issue 4-5, 2005, Pages 419-430

  Mounsey, John S ^a   O'Kennedy, Brendan T ^a   Kelly, Philip M ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Acid casein; Ionic strength; Phosphocasein; Re micellisation

Indexed keywords

EID: 25144492839     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005022     Document Type: Conference Paper

References (32)

1. Auty M.A.E., O'Kennedy B.T., Allan-Wojtas P., Mulvihill D.M., The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems, Food Hydrocolloids 19 (2005) 101-109.
2. Davies D.T., Law A.J.R., Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature, J. Dairy Res. 50 (1983) 67-85.
3. Davies D.T., White J.C.D., The stability of milk proteins to heat: 1. Subjective measurement of heat stability of milk, J. Dairy Res. 33 (1966) 67-81.
4. De Kruif C.G., Attractive interactions and aggregation in food dispersions, in: Dickenson E., Rodriquez Patino J. M. (Eds.), Food Emulsions and Foams: interfaces, interactions and stability, Royal Society of Chemistry, Great Britain, 1999, pp. 29-44.
5. Famelart M.H., Lepesant F., Gaucheron F., Le Graët Y., Schuck P., pH-Induced physio-chemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase, Lait 76 (1996) 445-460.
6. Fox P.F., McSweeney P.H.L., Dairy Chemistry and Biochemistry, Aspen Publishers, Inc. MD, USA, 1998, pp. 384-386.
7. Grufferty M.B., Fox P.F., Effect of added NaCl on some physiochemical properties of milk, Ir. J. Food Sci. Technol. 9 (1985) 1-9.
8. Horne D.S., Casein interactions: casting light on the black boxes, the structure in dairy products, Int. Dairy J. 8 (1998) 171-177.
9. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. I. Effect of serum phase components, J. Dairy Res. 48 (1981) 273-284.
10. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. II. The origin of the pH transition, J. Dairy Res. 48 (1981) 285-291.
11. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. III. Substitution of ethanol by other organic solvents, Int. J. Biol. Macromol. 3 (1981) 399-402.
12. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. V. Effect of chemical modification of milk protein, J. Dairy Res. 49 (1982) 449-457.
13. Jenness R., Koops J., Preparation and properties of a salt solution which simulates milk ultrafiltrate, Neth. Milk Dairy J. 16 (1962) 153-164.
14. Kelly P.M., Kelly J., Mehra R., Oldfield D.J., Raggett E., O'Kennedy B.T., Implementation of integrated membrane processes for pilot-scale development of fractionated milk components, Lait 80 (2000) 139-153.
15. Le Ray C., Maubois J.L., Gaucheron F., Brulé G., Pronnier P., Gamier F., Heat stability of reconstituted casein micelle dispersions: changes induced by salt addition, Lait 78 (1998) 373-390.
16. Mulvihill D.M., Caseins and caseinates: manufacture, in: Fox P.F. (Ed.), Developments in Dairy Chemistry, Vol.4: Functional Proteins, Elsevier Applied Science Publishers, London, UK, 1989, pp. 97-130.
17. O'Kennedy B.T., Cribbin M., Kelly P.M., Stability of sodium caseinate to ethanol, Milchwissenschaft 56 (2001) 680-684.
18. Pierre A., Milk stability in ethanolic solutions, J. Dairy Res. 56 (1989) 521-527.
19. Pierre A., Fauquant J., Le Graët Y., Piot M., Maubois J.L., Préparation de phosphocaséinate natif par microfiltration sur membrane, Lait 75 (1992) 461-474.
20. 2+ and pH, Food Hydrocolloids 13 (1999) 235-238.
21. Roefs S.P., van Vliet T., Structure of acid casein gels. 2. Dynamic measurements and type of interaction forces, Colloids Surf. 50 (1990) 161-175.
22. Roeper J., Preparation of calcium caseinate from casein curd, N. Z. J. Dairy Sci. 12 (1977) 182-189.
23. Rose D., Davies D.T., Yaguchi M., Quantitative determination of the major components of casein mixtures by column chromatography on DEAE-cellulose, J. Dairy Sci. 52 (1969) 8-11.
24. Schmidt D.G., Koops J., Westerbeek D., Properties of artificial casein micelles. 1. Preparation, size distribution and composition, Neth. Milk Dairy J. 31 (1977) 328-341.
25. Schmidt D.G., van der Spek C.A., Buchheim W., Hinz A., On the formation of artificial casein micelles, Milchwissenschaft 29 (1974) 455-459.
26. Schuck P., Piot M., Méjean S., Fauquant J., Brulé G., Maubois J.L., Deshydratation des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre, Lait 74 (1994) 47-63.
27. Singh H., Heat stability of milk, Int. J. Dairy Technol. 57 (2004) 111-119.
28. van Hooydonk A.C.M., Hagedoorn H.G., Boerrigter I.J., pH-induced physico-chemical changes in casein micelles in milk and their effect on renneting 1. Effect of acidification on physico-chemical properties, Neth. Milk Dairy J. 40 (1986) 281-296.
29. van Hooydonk A.C.M., Hagedoorn H.G., Boerrigter I.J., The effect of various cations on the renneting of milk, Neth. Milk Dairy J. 40 (1986) 369-390.
30. Visser S., van Rooijen P.J., Slangen C.J., Peptide substrates for chymosin (rennin). Isolation and substrate behaviour of two tryptic fragments of bovine k-casein, Eur. J. Biochem. 108 (1980) 415-421.
31. Walsh-O'Grady C.D., O'Kennedy B.T., Fitzgerald R.J., Lane C.N., A rheological study of acid-set "simulated yoghurt milk" gels prepared from heat- or pressure-treated milk proteins, Lait 81 (2001) 637-650.
32. Walstra P.J., On the stability of casein micelles, J. Dairy Sci. 73 (1990) 1965-1979.