Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment

Journal of Dairy Research

Volumn 79, Issue 1, 2012, Pages 76-83

  Udabage, Punsandani ^a   Puvanenthiran, Amirtha ^a   Yoo, Jin Ah ^a   Versteeg, Cornelis ^a   Augustin, Mary Ann ^a  

^a CSIRO   (Australia)

Author keywords

High pressure; milk protein concentrate; MPC; solubility

Indexed keywords

CALCIUM; CASEIN; MILK PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; PH; PRESSURE; SOLUBILITY;

CALCIUM; CASEINS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PRESSURE; SOLUBILITY; WATER;

EID: 84858784796     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029911000793     Document Type: Article

References (33)

1. Anema SG, Lee SK, Schrader K & Buchheim W 1997 Effect of pH on the turbidity of pressure-treated calcium caseinate suspensions and skim milk. Milchwissenschaft 52 141-146
2. Augustin MA & Clarke PT 1991a Heat stability of recombined concentrated milk: Changes in calcium activity and pH on sterilization. Journal of Dairy Research 58 67-74
3. Augustin MA & Clarke PT 1991b Calcium ion activities of cooled and aged reconstituted and recombined milks. Journal of Dairy Research 58 219-229
4. Bienvenue A, Jimenez-Flores R & Singh H 2003 Rheological properties of concentrated skim milk: Importance of soluble minerals in the changes in viscosity during storage. Journal of Dairy Science 86 3813-3821 (Pubitemid 39066941)
5. Bhaskar GV, Singh H & Blazey ND 2001 Milk protein products and processes. WO01/41578
6. Carr AJ 2002 Monovalent salt enhances solubility of milk protein concentrate. WO02/096208
7. Chandrapala J, McKinnon IR, Augustin MA & Udabage P 2010 The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk. Journal of Dairy Research 77 257-264
8. 2: Physicochemical characteristics of micelles and rennet coagulation. International Dairy Journal 9 293-297 (Pubitemid 29395657)
9. Gaiani C, Scher J, Schuck P, Hardy J, Desobry S & Banon S 2006 The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. International Dairy Journal 16 1427-1434 (Pubitemid 44331599)
10. Gaiani C, Schuck P, Scher J, Desobry S & Banon S 2007 Dairy powder rehydration: Influence of protein state, incorporation mode, and agglomeration. Journal of Dairy Science 90 570-581 (Pubitemid 350049705)
11. Gaiani C, Schuck P, Scher J, Errhardt JJ, Arab-Tehrany E, Jacquot M & Banon S 2009 Native phosphocaseinate powder during storage: Lipids released onto the surface. Journal of Food Engineering 94 130-134
12. Havea P 2006 Protein interactions in milk protein concentrate powders. International Dairy Journal 16 415-422 (Pubitemid 43098715)
13. Hinrichs J & Rademacher B 2005 Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk. International Dairy Journal 15 315-323 (Pubitemid 40118259)
14. Huppertz T, Fox PF & Kelly AL 2004a High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: A possible mechanism. Journal of Dairy Research 71 489-495 (Pubitemid 39606370)
15. Huppertz T, Fox PF & Kelly AL 2004b High pressure treatment of bovine milk: Effects of casein micelles and whey proteins. Journal of Dairy Research 71 97-106 (Pubitemid 38370820)
16. Huppertz T, Grosman S, Fox PF & Kelly AL 2004c Heat and ethanol stabilities of high-pressure-treated bovine milk. International Dairy Journal 14 125-133 (Pubitemid 38157662)
17. Hussain R, Gaiani C, Aberkane L & Scher J 2011 Characterization of highmilk-protein powders upon rehydration under various salt concentration. Journal of Dairy Science 94 14-23
18. Jayasundera M, Adhikari B, Aldred P & Ghandi A 2009 Surface modification of spray dried food and emulsion powders with surface-active proteins: A review. Journal of Food Engineering 93 266-277
19. Jeantet R, Schuck P, Six T, André C & Delaplace G 2010 The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Science and Technology 90 225-236
20. López-Fandiño R 2006 High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal 16 1119-1131 (Pubitemid 43868082)
21. López-Fandiño R, Carrascosa AV & Olano A 1996 The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk. Journal of Dairy Science 79 929-936
22. López-Fandiño R, De la Fuente MA, Ramos M & Olano A 1998 Distribution of minerals and proteins between the soluble and colloidal phases of pressurized milks from different species. Journal of Dairy Research 65 69-78 (Pubitemid 28139770)
23. Lynch JM & Barbano DM 1998 Indirect and direct determination of the Casein content of milk by Kjeldahl nitrogen analysis: Collaborative study. Journal of AOAC International 81 281-288
24. McKenna A 2000 Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders. PhD thesis. Massey University
25. Mimouni A, Deeth HC, Whittaker AK, Gidley MJ & Bhandari BR 2009 Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids 23 1958-1965
26. Mimouni A, Deeth HC, Whittaker AK, Gidley MJ & Bhandari BR 2010a Rehydration of high-protein-containing dairy powder: Slow-and fast-dissolving components and storage effects. Dairy Science and Technology 90 335-344
27. Mimouni A, Deeth HC, Whittaker AK, Gidley MJ & Bhandari BR 2010b Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science 93 463-472
28. Mistry VV 2002 Manufacture and application of high milk protein powder. Lait 82 515-522 (Pubitemid 34980641)
29. Needs EC, Capellas M, Bland AP, Manoj P, MacDougal D & Paul G 2000 Comparison of heat and pressure treatments of skimmed milk, fortified withwhey concentrate, for set yogurt preparation: Effects on milk proteins and gel structure. Journal of Dairy Research 67 329-348
30. Schrader K, Buchheim W & Morr CV 1997 High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems. Nahrung 41 S133-S138
31. Schuck P, Briard V, Méjean S, Davenel A, Piot M, Famelart MH & Maubois JL 1999 Dehydration by desorption and by spray-drying of dairy proteins: Influence of mineral environment. Drying Technology 17 1347-1357 (Pubitemid 30115859)
32. Schuck P, Davenel A, Mariette F, Briard V, Méjean S & Piot M 2002 Rehydration of casein powders: Effects of added mineral salts and salt addition methods on water transfer. International Dairy Journal 12 51-57 (Pubitemid 34191061)
33. Udabage P, McKinnon IR & Augustin MA 2000 Mineral and casein equilibria in milk: Effects of added salts and calcium chelating agents. Journal of Dairy Research 67 361-370