Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 616-622

  Nguyen, Nguyen H A ^a   Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Acid gels; Denaturation; Particle size; Rheology; Skim milk; Ultrasonication

Indexed keywords

CASEIN MICELLES; CONTROLLED TEMPERATURE; CONVENTIONAL HEATING; DENATURATION TEMPERATURES; DETRIMENTAL EFFECTS; EMERGING TECHNOLOGIES; EXCESSIVE HEATING; FOOD APPLICATIONS; FUNCTIONAL PROPERTIES; MILK PRODUCTS; SKIM MILKS; SPOILAGE MICROORGANISMS; STORAGE STABILITY; ULTRA-SONICATION; WHEY PROTEINS;

ACIDS; AGGLOMERATION; CASEIN; DAIRY PRODUCTS; DENATURATION; ELASTICITY; HEATING; MICELLES; RHEOLOGY; TEMPERATURE CONTROL; VISCOSITY;

FOOD STORAGE;

EID: 78049426068     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.05.006     Document Type: Article

References (24)

1. S.G. Anema Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk Journal of Agricultural and Food Chemistry 55 2007 3635 3642
2. S.G. Anema Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk Food Chemistry 108 2008 110 118
3. S.G. Anema On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins Journal of Dairy Research 75 2008 415 421
4. S.G. Anema, and H. Klostermeyer Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C Journal of Agricultural and Food Chemistry 45 1997 1108 1115
5. S.G. Anema, and Y. Li Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size Journal of Dairy Research 70 2003 73 83
6. S.G. Anema, and Y. Li Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk Journal of Agricultural and Food Chemistry 51 2003 1640 1646
7. S.G. Anema, and A.B. McKenna Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk Journal of Agricultural and Food Chemistry 44 1996 422 428
8. S.G. Anema, S.K. Lee, E.K. Lowe, and H. Klostermeyer Rheological properties of acid gels prepared from heated pH-adjusted skim milk Journal of Agricultural and Food Chemistry 52 2004 337 343
9. S.G. Anema, E.K. Lowe, and Y. Li Effect of pH on the viscosity of heated reconstituted skim milk International Dairy Journal 14 2004 541 548
10. D. Bermudez-Aguirre, R. Mawson, K. Versteeg, and G.V. Barbosa-Canovas Composition properties, physicochemical characteristics and shelf life of whole milk after thermal and thermo-sonication treatments Journal of Food Quality 32 2009 283 302
11. M. Cameron, L.D. McMaster, and T.J. Britz Impact of ultrasound on dairy spoilage microbes and milk components Dairy Science & Technology 89 2009 83 98
12. D.G. Dalgleish, Y. Pouliot, and P. Paquin Studies on the heat stability of milk II. Association and dissociation of particles and the effect of added urea Journal of Dairy Research 54 1987 39 49
13. F. Dannenberg, and H.G. Kessler Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties Milchwissenschaft 43 1988 700 704
14. F. Dannenberg, and H.G. Kessler Reaction kinetics of the denaturation of whey proteins in milk Journal of Food Science 53 1988 258 263
15. A. Demirdoven, and T. Baysal The use of ultrasound and combined technologies in food preservation Food Reviews International 25 2009 1 11
16. F. Guyomarc'h, A.J.R. Law, and D.G. Dalgleish Formation of soluble and micelle-bound protein aggregates in heated milk Journal of Agricultural and Food Chemistry 51 2003 4652 4660
17. A.B. McKenna, and S.G. Anema The effect of thermal processing during whole milk powder manufacture and after its reconstitution on set-yoghurt properties International Dairy Federation Special Issue 9303. Protein and Fat Globule Modifications by Heat Treatment, Homogenization and Other Technological Means for High Quality Dairy Products 1993 International Dairy Federation Brussels, Belgium 307 316
18. C. Morris, A.L. Brody, and L. Wicker Non-thermal food processing/preservation technologies: A review with packaging implications Packaging Technology and Science 20 2007 275 286
19. J. Raso, and G.V. Barbosa-Canovas Nonthermal preservation of foods using combined processing techniques Critical Reviews in Food Science and Nutrition 43 2003 265 285
20. J. Riener, F. Noci, D.A. Cronin, D.J. Morgan, and J.G. Lyng The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation Food Chemistry 114 2009 905 911
21. J. Riener, F. Noci, D.A. Cronin, D.J. Morgan, and J.G. Lyng A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks Food Chemistry 119 2010 1108 1113
22. A. Vercet, R. Oria, P. Marquina, S. Crelier, and P. Lopez-Buesa Rheological properties of yoghurt made with milk submitted to manothermosonication Journal of Agricultural and Food Chemistry 50 2002 6165 6171
23. M. Villamiel, and P. de Jong Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk Journal of Agricultural and Food Chemistry 48 2000 472 478
24. H. Wu, G.J. Hulbert, and J.R. Mount Effects of ultrasound on milk homogenization and fermentation with yogurt starter Innovative Food Science and Emerging Technologies 1 2001 211 218