Effects of reverse CO2 acidification cycles, calcium supplementation, pH adjustment and chilled storage on physico-chemical and rennet coagulation properties of reconstituted low- and medium-heat skim milk powders

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 806-815

  Klandar, Abdul H ^a   Chevalier Lucia, Dominique ^a   Lagaude, Alain ^a  

^a UMR IATE   (France)

Author keywords

Calcium supplementation; Low and medium heat skim milk; Rennet coagulation; Reverse CO2 acidification

Indexed keywords

CALCIUM PHOSPHATE; CARBON DIOXIDE; CASEIN; COAGULATION; INFRARED DEVICES; IONIZATION; MICELLES; PH; PH SENSORS; SOLUBILITY;

CALCIUM SUPPLEMENTATION; CASEIN MICELLES; CHEMICAL COAGULATIONS; CHILLED STORAGE; COAGULATION PROPERTIES; LOW- AND MEDIUM-HEAT SKIM MILK; PHYSICO-CHEMICALS; RENNET COAGULATION; REVERSE CO2 ACIDIFICATION; SKIM MILKS;

ACIDIFICATION;

EID: 54249117311     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.04.010     Document Type: Article

References (36)

1. Alais C. La constitution du lait. Science du lait: Principes des techniques laitières (1984), SEPAIC, Paris 29-35
2. Banon S., and Hardy J. A colloidal approach of milk acidification by glucono-delta-lactone. Journal of Dairy Science 75 4 (1992) 935-941
3. Canabady-Rochelle L.S., Sanchez C., Mellema M., Bot A., Desobry S., and Banon S. Influence of calcium salt supplementation on calcium equilibrium in skim milk during pH cycle. Journal of Dairy Science 90 5 (2007) 2155-2162
4. Chang M.K., and Zhang H. Carbonated milk: proteins. Journal of Food Science 57 (1992) 880-882
5. Creamer L.K., Plowman J.E., Liddell M.J., Smith M.H., and Hill J.P. Micelle stability: κ-casein structure and function. Journal of Dairy Science 81 11 (1998) 3004-3012
6. Dalgleish D.G., and Law A.J.R. pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release. Journal of Dairy Research 56 (1989) 727-735
7. De Kruif C.G. Casein micelle interactions. International Dairy Journal 9 3-6 (1999) 183-188
8. De Kruif C.G., and Holt C. Casein micelle structure, function and interactions. In: McSweeney P.L.H. (Ed). Advanced dairy chemistry: 1. Proteins Vol. 1 (2003), KluwerAcademic/Plenium, New York 233-276
9. De la Fuente M.A., Olano A., Requena T., and Juarez M. Salt balance and rennet clotting properties of cow's, ewe's, and goat's milks preserved with carbon dioxide. Journal of Food Protection 61 1 (1998) 66-72
10. Gastaldi E., Lagaude A., and Tarodo de la Fuente B. Micellar transition state in casein between pH 5.5 and 5.0. Journal of Food Science 61 (1996) 59-67
11. Gevaudan S., Lagaude A., Tarodo de la Fuente B., and Cuq J.L. Effect of treatment by gaseous carbon dioxide on the colloidal phase of skim milk. Journal of Dairy Science 79 (1996) 1713-1721
12. Green M.L., and Grandison A.S. Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena. In: Fox P.F. (Ed). Cheese: Chemistry, physics and microbiology Vol. 1 (1993), Chapman & Hall, London 101-140
13. 2-acidified skim milk. International Dairy Journal 14 5 (2004) 437-443
14. 2 treatment. Journal of Dairy Science 87 10 (2004) 3209-3216
15. Guillaume C., Jimenez L., Cuq J.L., and Marchesseau S. An original pH-reversible treatment of milk to improve rennet gelation. International Dairy Journal 14 4 (2004) 305-311
16. Hocine B., Schneid N., Remeuf F., and Lenoir J. Etude des caractères physico-chimiques et des aptitudes fromagères de poudres de lait. Industries Alimentaires & Agricoles 117 (2000) 22-28
17. 2. Industrial & Engineering Chemistry Research 38 12 (1999) 4919-4927
18. Holt C. Casein micelle substructure and calcium phosphate interactions studied by sephacryl column chromatography. Journal of Dairy Science 81 11 (1998) 2994-3003
19. Holt C., Davies D.T., and Law A.J.R. Effects of colloidal calcium phosphate content and free calcium ion concentration in the milk serum on the dissociation of bovine casein micelles. Journal of Dairy Research 53 (1986) 557-572
20. Horne D.S. Casein micelles as hard spheres: limitations of the model in acidified gel formation. Colloids and Surfaces A 213 (2003) 255-263
21. Klandar A.H., Lagaude A., and Chevalier-Lucia D. Assessment of the rennet coagulation of skim milk: a comparison of methods. International Dairy Journal 17 10 (2007) 1151-1160
22. Law A.J.R., and Leaver J. Effects of acidification and storage of milk on dissociation of bovine casein micelles. Journal of Agricultural and Food Chemistry 46 (1998) 5008-5016
23. Lucey J.A., Gorry C., and Fox P.F. Acid-base buffering properties of heated milk. Milchwissenschaft 48 8 (1993) 438-441
24. Lucey J.A., Gorry C., O'Kennedy B., Kalab M., Tan-Kinita R., and Fox P.F. Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles. International Dairy Journal 6 3 (1996) 257-272
25. Lucey J.A., Hauth B., Gorry C., and Fox P.F. The acid-base buffering properties of milk. Milchwissenschaft 48 5 (1993) 268-272
26. Oldfield D.J., Taylor M.W., and Singh H. Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture. International Dairy Journal 15 5 (2005) 501-511
27. Philippe M., Gaucheron F., Le Graët Y., Michel F., and Garem A. Physico-chemical characterization of calcium-supplemented skim milk. Lait 83 1 (2003) 45-59
28. 2 acidification: impact of holding time and chilled storage. International Dairy Journal 17 8 (2007) 873-880
29. Raynal K., and Remeuf F. Effect of storage at 4 °C on the physico-chemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks. Journal of Dairy Research 67 2 (2000) 199-207
30. Regnault S., Thiebaud M., Dumay E., and Cheftel J.C. Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 °C or 20 °C: effects on casein micelle size distribution. International Dairy Journal 14 1 (2004) 55-68
31. Rollema H.S. Casein association and casein micelle formation. In: Fox P.F. (Ed). Proteins. Advance dairy chemistry Vol. 1 (1992), Elsevier Applied Science, London 111-140
32. Udabage P., McKinnon I.R., and Augustin M.A. Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents. Journal of Dairy Research 67 (2000) 361-370
33. Van Hooydonk A.C.M., Hagedoorn H.G., and Boerrigter I.J. pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. I. Effects of acidification on physico-chemical properties. Netherlands Milk and Dairy Journal 40 (1986) 281-296
34. Van Slyke D.D. On the measurement of buffer values and on the relationship of buffer value to the dissociation constant buffer and the concentration and reaction of buffer solution. The Journal of Biological Chemistry 52 (1922) 525-571
35. Walstra P., and Jenness R. Dairy chemistry and physics (1984), John Wiley and Sons, New York
36. Zoon P., Van Vliet T., and Walstra P. Rheological properties of rennet-induced skim milk gels. 1. Introduction. Netherlands Milk and Dairy Journal 42 (1988) 249-269