Heat-induced changes in dairy products containing sucrose

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 67-73

  Rozycki, S D ^a   Buera, M P ^b   Pauletti, M S ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Colour; Concentrated milk; Fluorescence; Kinetics; Thermal gelation

Indexed keywords

CASEIN; SUCROSE;

ARTICLE; CONTROLLED STUDY; ENERGY; FLUORESCENCE; GELATION; HIGH TEMPERATURE; KINETICS; MATHEMATICAL MODEL; MICELLE; MILK; PH;

EID: 68349098960     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.096     Document Type: Article

References (35)

1. Anema S.G., and Li Y. Association of denatured whey proteins with the casein micelles in heated reconstituted skim milk and its effect on casein micelle size. Journal of Dairy Research 60 (2003) 505-516
2. Anema S.G., Lowe E.K., and Li Y. Effect of pH on the viscosity of heated reconstituted skim milk. International Dairy Journal 14 (2004) 541-548
3. Boye J.I., Alli I., Ramaswamy H., and Raghavan V.G. Interactive effects of factors affecting gelation of whey proteins. Journal of Food Science 62 1 (1997) 57-65
4. Buera M.P., Chirife J., Resnik S.L., and Wetzler G. Nonenzymatic browning in liquid systems of high water activity: Kinetics of color changes due to Maillard's reaction between different single sugars and glycine and comparison with caramelization browning. Journal of Food Science 52 (1987) 1063-1067
5. Carpenter J.F., Chang B.S., Garzón Rodríguez W., and Randolph T.W. Rational design of stable lyophilised protein formulations: Theory and practice. Pharmacology Biotechnology 13 (2002) 109-133
6. Clark A.H. Gels and gelling. Physical chemistry of foods (1992), M. Dekker
7. Flink M.J. Nonenzymatic browning of freeze-dried sucrose. Journal of Food Science 48 (1983) 539-542
8. Considine T., Patel H.A., Anema S.G., Singh H., and Creamer L.K. Interactions of milk proteins during heat and high hydrostatic pressure treatments. Innovative Food Science Engineering and Technology 8 (2007) 1-23
9. Corredig M., and Dalgleish D.G. The mechanism of heat-induced interactions of whey proteins with casein micelles in milk. International Dairy Journal 9 (1999) 233-236
10. Donato L., Guyomarch F., Amiot S., and Dagleish D.G. Formation of whey protein/χ-casein complexes in heated milk: Preferential reaction of whey protein with χ-casein in the casein micelles. International Dairy Journal 17 (2007) 1161-1167
11. Fox P.F. Heat-induced changes in milk preceding coagulation. Journal of Dairy Science 64 11 (1981) 2127-2137
12. Fox P.F. Heat induced coagulation of milk. In: Fox P.F. (Ed). Developments in dairy chemistry (1982), Elsevier Applied Science, London 189-228
13. Horne D.S. Casein interactions: Casting light on the black boxes, the structure in dairy products. International Dairy Journal 8 (1998) 171-177
14. Hyslop D.B., and Fox P.F. Heat stability of milk: Interrelationship between assay temperature, pH and agitation. Journal of Dairy Research 48 (1981) 123-129
15. International Dairy Federation - FIL-IDF (1964). Casein content of milk. IDF Standard 29. Int. Dairy Fed., Brussels, Belgium.
16. Katsuta K., Rector D., and Kinsella J.E. Viscoelastic properties of whey protein gels: Mechanical model and effects of protein concentration on creep. Journal of Food Science 55 (1990) 516-521
17. Kim B.Y., and Kinsella J.E. Rheological changes during slow acid induced gelation of milk by d-glucono-(-lactone). Journal of Food Science 54 (1989) 894-898
18. Lucey J.A. Formation and physical properties of milk protein gels. Journal of Dairy Science 85 (2002) 291-294
19. Matiacevich S.B., and Buera M.P. A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chemistry 95 (2006) 423-430
20. McSweeney S.L., Mulvihill D.M., and O'Callaghan D.M. The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients. Food Hydrocolloids 18 1 (2004) 109-125
21. Montgomery, D. C. (1991). Diseño y Análisis de Experimentos (Ed.) Grupo Editorial Iberoamericana S.A. de C.V., México.
22. Moro O., and Hough G. Total solids and density measurements in dulce de leche a typical argentine dairy product. Journal of Dairy Science 68 (1985) 521-525
23. Navarro A.S., Ferrero C., and Zaritzky N.E. Rheological characterization of "Dulce de Lecheâ'' by dynamic and steady shear measurements. Journal of Texture Studies 30 (1999) 43-58
24. Park C.K., and Kim D.H. Relationship between fluorescence and antioxidant activity of ethanol extracts of a Maillard browning mixture. JAOCS 60 1 (1983) 22-26
25. Passot S., Fonseca F., Alarcon-Lorca M., Rolland D., and Marin M. Physical characterisation of formulations for the development of two stable freeze-dried proteins during both dried and liquid storage. European Journal of Pharmaceutics and Biopharmaceutics 60 (2005) 335-348
26. Pauletti M., Castelao E., and Seguro E. Kinetics of heat coagulation of concentrated milk proteins at high sucrose contents. Journal of Food Science 61 6 (1996) 1207-1210
27. Petriella S., Resnik S., Lozano R., and Chirife J. Kinetics of deteriorative reactions in model food systems of high water activity: Color changes due to nonenzymatic browning. Journal of Food Science 50 (1985) 622-626
28. Rector D.J., Matsudomi N., and Kinsella J.E. Changes in gelling behavior of whey protein isolate and (β-lactoglobulin during storage: Possible mechanism(s). Journal of Food Science 56 3 (1991) 782-788
29. Rozycki, S. D. (1999). Master Thesis in Food Science and Techonology. FIQ, UNL, Santa Fe, Argentina.
30. Rozycki S.D. Cinética de Pardeamiento en Sistemas Lácteos Concentrados: Análisis Comparativos de Modelos. Ciencia y Tecnología Alimentaria 4 2 (2003) 95-108
31. Statgraphics Plus 3.0 (1994). Copyright 1994-1997. Statistical Graphics Corporation, USA.
32. Table Curve 3D (1993). Jandel Scientific Software, version 2 for Win 32. AISN Software Inc., USA.
33. Villota R., and Hawkes J. Reactions kinetics in food systems. In: Heldman D.R., and Lund (Eds). Handbook of food engineering (1992), Marcel Dekker, New York 39-144
34. Walstra, P. & Jenness, R. (1987a). Propiedades de los Concentrados Lácteos. In Química y Física Lactológica (p. 269-279). Acribia, Zaragoza, Spain.
35. Walstra, P., & Jenness, R. (1987b). Tratamientos Térmicos. In Química y Física Lactológica (p. 147-152). Acribia, Zaragoza Spain.