Effects of biopolymer addition on the dynamic rheology and microstructure of renneted skim milk systems

Journal of Texture Studies

Volumn 38, Issue 3, 2007, Pages 404-422

  Tan, Y L ^a   Ye, A ^a   Singh, H ^a   Hemar, Y ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Gelatin; Guar gum; k Carrageenan; Microscopy; Pectin; Renneted skim milk; Rheology; Syneresis; Xanthan gum

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 34249107021     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2007.00104.x     Document Type: Article

References (30)

1. AUGUSTIN, M.A., PUVANENTHIRAN, A. MCKINNON, I.R. 1999. The effect of k-carrageenan conformation on its interaction with casein micelles. Int. Dairy J. 9, 413 414.
2. BOURRIOT, S., GARNIER, C. DOUBLIER, J.-L. 1999. Phase separation, rheology and microstructure of micellar casein-guar gum mixtures. Food Hydrocolloids 13, 43 49.
3. DROHAN, D.D., TZIBOULA, A., MCNULTY, D. HORNE, D.S. 1997. Milk protein-carrageenan interactions. Food Hydrocolloids 11, 101 107.
4. EVERETT, D.W. MCLEOD, R.E. 2005. Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. Int. Dairy J. 15, 1175 1183.
5. FISZMAN, S.M., LLUCH, M.A. SALVADOR, A. 1999. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. Int. Dairy J. 9, 895 901.
6. GRINDROD, J. NICKERSON, T.A. 1968. Effect of various gums on skim milk and purified milk proteins. J. Dairy Sci. 51, 834 841.
7. HANSEN, P.M.T., HUANG, T.V., RENOLL, M. MANGINO, M.E. 1980. Stabilization of rennet treated skim milk by carrageenan. J. Dairy Sci. 63, 50 56.
8. HEMAR, Y., TAMEHANA, M., MUNRO, P.A. SINGH, H. 2001. Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum. Food Hydrocolloids 15, 565 574.
9. HEMAR, Y., HALL, C.E., MUNRO, P.A. SINGH, H. 2002. Small and large deformation rheology and microstructure of k-carrageenan gels containing commercial milk protein products. Int. Dairy J. 12, 371 381.
10. HERMANSSON, A.M., ALTSKAR, A. JORDANSSON, E. 1998. Phase-separated mixed gelatin-milk protein systems. In Gums and Stabilisers for the Food Industry - 9 (P.A. Williams G.O. Phillips, eds.) pp. 107 116, Royal Society of Chemistry, Cambridge, U.K.
11. KEOGH, M.K. O'KENNEDY, B.T. 1998. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 63, 108 112.
12. KOKSOY, A. KILIC, M. 2004. Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids 18, 593 600.
13. LANGENDORFF, V., CUVELIER, G., LAUNAY, B. PARKER, A. 1997. Gelation and flocculation of casein micelle/carrageenan mixtures. Food Hydrocolloids 11, 35 40.
14. LANGENDORFF, V., CUVELIER, G., LAUNAY, B., MICHON, C., PARKER, A. DE KRUIF, C.G. 1999. Casein micelle/iota carrageenan interactions in milk: Influence of temperature. Food Hydrocolloids 13, 211 218.
15. LEDWARD, D.A. 2000. Gelatin. In Handbook of Hydrocolloids (G.O. Phillips P.A. Williams, eds.) pp. 67 86, Woodhead Publishing Limited, Cambridge, U.K.
16. LUCEY, J.A. 2002. Formation and physical properties of milk protein gels. J. Dairy Sci. 85, 281 294.
17. LUCEY, J.A., MUNRO, P.A. SINGH, H. 1998. Whey separation in acid skim milk gels made with glucono-δ-lactone: Effects of heat treatment and gelation temperature. J. Texture Studies 29, 413 426.
18. MAROZIENE, A. DE KRUIF, C.G. 2000. Interaction of pectin and casein micelles. Food Hydrocolloids 14, 391 394.
19. OAKENFULL, D. SCOTT, A. 1998. Milk gels with low methoxyl pectins. In Gums and Stabilisers for the Food Industry - 9 (P.A. Williams G.O. Phillips, eds.) pp. 212 221, Royal Society of Chemistry, Cambridge, U.K.
20. OLSEN, R. 1989. Effect of polysaccharides on rennet coagulation of skim milk proteins. J. Dairy Sci. 72, 1695 1700.
21. PAYENS, T.A.J. 1972. Light scattering of protein reactivity of polysaccharides especially of carrageenans. J. Dairy Sci. 55, 141 150.
22. PEREYRA, R., SCHMIDT, K.A. WICKER, L. 1997. Interaction and stabilization of acidified casein dispersions with low and high methoxyl pectins. J. Agric. Food Chem. 45, 3448 3451.
23. PUVANENTHIRAN, A., GODDARD, S.J. AUGUSTIN, M.A. 2001. Gelation of mixed gels containing k-carrageenan and skim milk components. J. Food Sci. 67, 573 577.
24. SCHORSCH, C., JONES, M.G. NORTON, I.T. 2000. Phase behaviour of pure micellar casein/k-carrageenan systems in milk salt ultrafiltrate. Food Hydrocolloids 14, 347 358.
25. SHALABI, S.I. FOX, P.F. 1982. Effect of k-carrageenan on the heat stability and rennet coagulation of milk. Irish J. Food Sci. Technol. 6, 183 187.
26. SYRBE, A., BAUER, W.J. KLOSTERMEYER, H. 1998. Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction. Int. Dairy J. 8, 179 193.
27. TAMIME, A.Y. ROBINSON, R.K. 1988. Fermented milks and their future trends. 2. Technological aspects. J. Dairy Res. 55, 1 7.
28. TUINIER, R., TEN GROTENHUIS, E. DE KRUIF, C.G. 2000. The effect of depolymerised guar gum on the stability of skim milk. Food Hydrocolloids 14, 1 7.
29. TZIBOULA, A. HORNE, D.S. 1999. Influence of milk proteins on k-carrageenan gelation. Int. Dairy J. 9, 359 364.
30. VRIJ, A. 1976. Polymers at interfaces and the interactions in colloidal dispersions. Pure Appl. Chem. 48, 471 483.