Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?

Dairy Science and Technology

Volumn 91, Issue 2, 2011, Pages 151-170

  Ferrer, Mary Ann ^a,b   Alexander, Marcela ^b   Corredig, Milena ^b  

^a UNIVERSIDAD DEL ZULIA   (Venezuela)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Casein micelles; Diffusing wave spectroscopy; Milk gelation; Renneting; Ultrafiltration

Indexed keywords

CASEIN MICELLES; DIAFILTRATION; DIFFUSING-WAVE SPECTROSCOPY; INDUCED LOSS; INTERNAL STRUCTURE; IONIC CONDITIONS; MILK GELATION; PHYSICOCHEMICAL PROPERTY; RENNETING; SCATTERING PROPERTY; SKIM MILKS; VOLUME REDUCTIONS;

CASEIN; CHEMICAL PROPERTIES; COAGULATION; GELATION; ULTRAFILTRATION;

MICELLES;

EID: 80055013441     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0002-0     Document Type: Article

References (45)

1. Alexander M, Corredig M, Dalgleish DG (2006) Diffusing wave spectroscopy of gelling food systems: the importance of the photon transport mean free path (l*) parameter. Food Hydrocoll 20:325-331. (Pubitemid 41390496)
2. Choi J, Horne DS, Lucey JA (2007) Effect of insoluble calcium concentration on rennet coagulation properties of milk. J Dairy Sci 90:2612-2623. (Pubitemid 350049655)
3. Dalgleish DG (1989) Caseins, casein micelles and caseinates. J Soc Dairy Technol 42:91-92.
4. Dalgleish DG, Law AJR (1988) pH-Induced dissociation of bovine casein micelles.1. Analysis of liberated caseins. J Dairy Res 55:529-538.
5. Dalgleish DG, Law AJR (1989) pH-Induced dissociation of bovine casein micelles.2. Mineral solubilization and its relation to casein release. J Dairy Res 56:727-735.
6. Dalgleish DG, Alexander M, Corredig M (2004) Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy. Food Hydrocoll 18:747-755.
7. David C, Pignon F, Narayanan T, Sztucki M, Gesan-Guiziou G, Magnin A (2008) Spatial and temporal in situ evolution of the concentration profile during casein micelle ultrafiltration probed by small-angle X-ray scattering. Langmuir 24:4523-4529. (Pubitemid 351725129)
8. De Kruif CG, Holt C (2003) Casein micelle structure, functions and interactions. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, Vol. 1: proteins, part A, 3rd edn. Kluwer Academic/Plenum Publishers, New York, USA, pp 233-276.
9. Donato L, Alexander M, Dalgleish DG (2007) Acid gelation in heated and unheated milks: interactions between serum protein complexes and the surfaces of casein micelles. J Agric Food Chem 55:4160-4168. (Pubitemid 46867429)
10. Ferrer MA, Hill AR, Corredig M (2008) Rheological properties of rennet gels containing milk protein concentrates. J Dairy Sci 91:959-969. (Pubitemid 351459427)
11. Gaucheron F (2004) Dosage des principaux minéraux du lait et des produits laitiers [Determination of minerals in milk and dairy products]. In: Gaucheron F (ed) Minéraux et produits laitiers [Minerals in dairy products]. Tec & Doc Lavoisier, Paris, France, pp 794-795.
12. Gaygadzhiev Z, Alexander M, Corredig M (2009) Sodium caseinate-stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by diffusing wave spectroscopy. Food Hydrocoll 23:1134-1138.
13. Green ML, Scott KJ, Anderson M, Griffin MCA, Glover FA (1984) Chemical characterization of milk concentrated by ultrafiltration. J Dairy Res 51:267-278.
14. Holland B, Rahimi-Yazdi S, Ion-Titapiccolo G, Corredig M (2010) Analysis of caseins by ion exchange chromatography. J Dairy Sci 93:893-900.
15. Holt C (1997) The milk salts and their interaction with casein. In: Fox PF (ed) Advanced dairy chemistry, Vol. 3: lactose, water, salts and vitamins. Chapman and Hall, London, UK., pp 233-244.
16. Holt C, Horne DS (1996) The hairy casein micelle: evolution of the concept and its implications for dairy technology. Neth Milk Dairy J 50:85-111.
17. Holt C, Davies DT, Law AJR (1986) Effects of colloidal calcium-phosphate content and free calcium-ion concentration in the milk serum on the dissociation of bovine casein micelles. J Dairy Res 53:557-572.
18. Horne DS (1998) Casein interactions: casting light on the black boxes, the structure in dairy products. Int Dairy J 8:171-177. (Pubitemid 28436832)
19. Horne DS (2003) Casein micelles as hard spheres: limitations of the model in acidified gel formation. Coll Surf A-Physicochem Eng Aspects 213:255-263. (Pubitemid 36132255)
20. Horne DS (2006) Casein micelle structure: models and muddles. Curr Opin Coll Interface Sci 11:148-153. (Pubitemid 43867391)
21. Huppertz T, Fox PF, Kelly AL (2004) High pressure treatment of bovine milk: effects on casein micelles and whey proteins. J Dairy Res 71(1):97-106. (Pubitemid 38370820)
22. Jimenez-Lopez AJE, Leconte N, Dehainault O, Geneste C, Fromont L, Gésan-Guiziou G (2008) Role of milk constituents on critical conditions and deposit structure in skimmilk microfiltration (0.1 μm). Sep Purif Technol 61:33-43. (Pubitemid 351551553)
23. Karlsson AO, Ipsen R, Schrader K, Ardo Y (2005) Relationship between physical properties of casein micelles and rheology of skim milk concentrate. J Dairy Sci 88:3784-3797. (Pubitemid 41577593)
24. Le Graet Y, Gaucheron F (1999) pH-Induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength. J Dairy Res 66:215-224. (Pubitemid 29228712)
25. López-Fandiño R, Olano A, San José C, Ramos M (1993) Application of reversed-phase HPLC to the study of proteolysis in UHT milk. J Dairy Res 60(1):111-116.
26. Lucey JA, Gorry C, O'Kennedy B, Kalab M, Tankinita R, Fox PF (1996) Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles. Int Dairy J 6:257-272. (Pubitemid 27094029)
27. Lucey JA, Teo CT, Munro PA, Singh H (1997) Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. J Dairy Res 64:591-600. (Pubitemid 27506896)
28. Lucey JA, Johnson ME, Horne DS (2003) Invited review: perspectives on the basis of the rheology and texture properties of cheese. J Dairy Sci 86:2725-2743. (Pubitemid 39066988)
29. McKenna B.A. (2000) Effect of processing andstorage on reconstitution properties of whole milk and ultrafiltered milk powders, Ph.D Thesis, Massey University, Palmerston North, New Zealand..
30. Mulhivill DM, Ennis MP (2003) Functional milk proteins: production and utilisation. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, Vol. 1: proteins, part B, 3rd edn. Kluwer Academic/Plenum Publishers, New York, USA, pp 1175-1228.
31. O'Connell JE, Fox PF (2003) Heat induced coagulation of milk. In: Fox PF, McSweeney PLH (eds) Advanced dairy chemistry, Vol. 1: proteins, part B, 3rd edn. Kluwer Academic/Plenum Publishers, New York, USA, pp 879-945.
32. Piry A, Kuhnl W, Grein T, Tolkach A, Ripperger S, Kulozik U (2008) Length dependency of flux and protein permeation in crossflow microfiltration of skimmed milk. J Membr Sci 325:887-894.
33. Premaratne RJ, Cousin MA (1991) Changes in the chemical composition during ultrafiltration of skim milk. J Dairy Sci 74:788-795.
34. Rabiller-Baudry M, Le Maux M, Chaufer B, Begoin L (2002) Characterisation of cleaned and fouled membrane by ATR-FTIR and EDX analysis coupled with SEM: application to UF of skimmed milk with a PES membrane. Desalination 146:123-128.
35. Rabiller-Baudry M, Gesan-Guiziou G, Roldan-Calbo D, Beaulieu S, Michel F (2005) Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles. Desalination 175:49-59. (Pubitemid 41110130)
36. Rahimi-Yazdi S, Ferrer MA, Corredig M (2010) Non-suppressed ion chromatographic determination of total calcium in milk. J Dairy Sci 93:1788-1793.
37. Renner E., Abd El-Salam M.H. (1991) Application of ultrafiltration in the dairy industry, Elsevier LTD, London, UK..
38. Rose D (1968) Relation between micellar and serum casein in bovine milk. J Dairy Sci 51:1897-1902.
39. Sandra S, Dalgleish DG (2005) Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder. Int Dairy J 15:1095-1104. (Pubitemid 40938489)
40. Sandra S, Dalgleish DG (2007) The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk. Int Dairy J 17:1043-1052. (Pubitemid 46891230)
41. Singh H (2007) Interactions of milk proteins during the manufacture of milk powders. Lait 87:413-423. (Pubitemid 351499754)
42. Srilaorkul S, Ozimek L, Ooraikul B, Hadziyev D, Wolfe F (1991) Effect of ultrafiltration of skim milk on casein micelle size distribution in retentate. J Dairy Sci 74:50-57.
43. Udabage P, Mckinnon IR, Augustin MA (2000) Mineral and casein equilibria in milk: effects of added salts and calcium chelating agents. J Dairy Res 67:361-370.
44. Van Hooydonk ACM, Hagedoorn HG, Boerrigter IJ (1986) pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. I. Effects of acidification on physico-chemical properties. Neth Milk Dairy J 40:281-296.
45. Weitz DA, Zhu JX, Durian DJ, Gang H, Pine DJ (1993) Diffusing-wave spectroscopy-the technique and some applications. Phys Scr T49B:610-621.