Post-processing of concentrated fermented milk: Influence of temperature and holding time on the formation of particle clusters

Dairy Science and Technology

Volumn 92, Issue 1, 2012, Pages 91-107

  Hahn, Christian ^a   Sramek, Martin ^a   Nöbel, Stefan ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Aggregation; Fresh cheese; Graininess; Growth kinetics; Particle size

Indexed keywords

AGGREGATION KINETICS; AGGREGATION RATE; ARRHENIUS EQUATION; CASEIN MICELLES; DIFFUSION LIMITED; GRAININESS; HIGHER TEMPERATURES; HOLDING TIME; MICROGEL SUSPENSIONS; PARTICLE CLUSTERS; PARTICLE GROWTH; POST PROCESSING; POWER-LAW FUNCTIONS; PROTEIN AGGREGATES; PROTEIN CONTENTS; RAPID COOLING; SENSORY PROPERTIES; STRUCTURAL DEFECT; SUBMICELLES; TEMPERATURE LOADS; TEMPERATURE TREATMENTS; TEMPERATURE-INDUCED;

ACTIVATION ENERGY; CASEIN; FERMENTED MILK; GELS; GROWTH KINETICS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SUSPENSIONS (FLUIDS);

AGGLOMERATION;

EID: 84862130853     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0046-1     Document Type: Article

References (47)

1. Aichinger P-A, Michel M, Servais C, Dillmann M-L, Rouvet M, D'Amico N, Zink R, Klostermeyer H, Horne DS (2003) Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: Structure, viscoelasticity and syneresis of gels. Colloids Surf B: Biointerfaces 31:243-255 (Pubitemid 36993905)
2. Bäurle HW, Walenta W, Kessler HG (1984) Herstellung von Magerquark mit Hilfe der Ultrafiltration [Manufacture of low fat curd cheese by means of ultrafiltration]. Dtsch Molk Ztg 105:356-363
3. Castillo M, Lucey JA, Payne FA (2006) The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin. Cottage cheese-type gels. Int Dairy J 16:131-146 (Pubitemid 41605375)
4. Cayot P, Schenker F, Houzé G, Sulmont-Rossé C, Colas B (2008) Creaminess in relation to consistency and particle size in stirred fat-free yogurt. Int Dairy J 18:303-311 (Pubitemid 350166921)
5. Chardot V, Banon S, Misiuwianiec M, Hardy J (2002) Growth kinetics and fractal dimensions of casein particles during acidification. J Dairy Sci 85:8-14 (Pubitemid 38571491)
6. Ciron CIE, Gee VL, Kelly AL, Auty MAE (2010) Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. Int Dairy J 20:314-320
7. Haque A, Richardson RK, Morris ER (2001) Effect of fermentation temperature on the rheology of set and stirred yogurt. Food Hydrocoll 15:593-602 (Pubitemid 33086089)
8. Heilig A, Göggerle A, Hinrichs J (2009) Multiphase visualisation of fat containing β-lactoglobulin-κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining. LWT-Food Part Sci Technol 42:646-653
9. Hinrichs J (2001) Incorporation of whey proteins in cheese. Int Dairy J 11:495-503 (Pubitemid 32752189)
10. Hinrichs J, Keim S (2007) Process-induced stabilizing bonds in fermented milk products. Milchwissenschaft 62:422-425 (Pubitemid 47607408)
11. Horne DS (1999) Formation and structure of acidified milk gels. Int Dairy J 9:261-268 (Pubitemid 29395652)
12. Huang F, Zhang H, Banfieldt JF (2003) Two-stage crystal-growth kinetics observed during hydrothermal coarsening of nanocrystalline ZnS. Nano Lett 3:373-378 (Pubitemid 37130513)
13. Janhøj T, Petersen CB, Frøst MB, Ipsen R (2006) Sensory and rheological characterization of low-fat stirred yogurt. J Texture Stud 37:276-299 (Pubitemid 43937456)
14. Janhøj T, Frøst MB, Prinz J, Ipsen R (2009) Sensory and instrumental characterization of low-fat and non-fat cream cheese. Int J Food Prop 12:211-227
15. Johansen SMB, Laugesen JL, Janhøj T, Ipsen RH, Frøst MB (2008) Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images. Food Qual Prefer 19:232-246 (Pubitemid 350056345)
16. Kealy T (2006) Application of liquid and solid rheological technologies to the textural characterisation of semi-solid foods. Food Res Int 39:265-276 (Pubitemid 41773043)
17. Kessler HG (2002) Food and bio process engineering-dairy technology. Verlag A. Kessler, München
18. Küçükçetin A (2008) Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt. Food Res Int 41:165-171
19. Küçükçetin A, Weidendorfer K, Hinrichs J (2008) Effect of heat treatment and dry matter on graininess and roughness of stirred skim milk yoghurt. Milchwissenschaft 63:269-272 (Pubitemid 352027375)
20. Küçükçetin A, Weidendorfer K, Hinrichs J (2009) Graininess and roughness of stirred yoghurt as influenced by processing. Int Dairy J 19:50-55
21. Lee WJ, Lucey JA (2004) Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature. J Dairy Sci 87:3153-3164 (Pubitemid 39408450)
22. Lee EJH, Ribeiro C, Longo E, Leite ER (2006) Growth kinetics of tin oxide nanocrystals in colloidal suspensions under hydrothermal conditions. Chem Phys 328:229-235
23. Lifshitz IM, Slyozov VV (1961) The kinetics of precipitation from supersaturated solid solutions. J Phys Chem Solids 19:35-50
24. Lucey JA, Singh H (1997) Formation and physical properties of acid milk gels: a review. Food Res Int 30:529-542 (Pubitemid 28324960)
25. Lucey JA, Teo CT, Munro PA, Singh H (1997a) Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. J Dairy Res 64:591-600 (Pubitemid 27506896)
26. Lucey JA, van Vliet T, Grolle K, Geurts T, Walstra P (1997b) Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties. Int Dairy J 7:381-388 (Pubitemid 28042740)
27. Mellema M, Walstra P, van Opheusden JHJ, van Vliet T (2002) Effects of structural rearrangements on the rheology of rennet-induced casein particle gels. Adv Colloid Interface Sci 98:25-50 (Pubitemid 34434814)
28. Modler HW, Yiu SH, Bollinger UK, Kalab M (1989) Grittiness in a pasteurized cheese spread: a microscopic study. Food Microstruct 8:201-210
29. Panouillé M, Nicolai T, Durand D (2004) Heat induced aggregation and gelation of casein submicelles. Int Dairy J 14:297-303 (Pubitemid 38345652)
30. Puvanenthiran A, Williams RPW, Augustin MA (2002) Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. Int Dairy J 12:383-391 (Pubitemid 34416024)
31. Rasmussen MA, Janhøj T, Ipsen R (2007) Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. Milchwissenschaft 62:54-58 (Pubitemid 46155451)
32. Renan M, Guyomarc'h F, Arnoult-Delest V, Pâquet D, Brulé G, Famelart M-H (2009) Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring. Int Dairy J 19:142-148
33. Rosenthal I, Rosen B, Bernstein S (1996) Surface pasteurization of cottage cheese. Milchwissenschaft 51:198-201
34. Sainani MR, Vyas HK, Tong PS (2004) Characterization of particles in cream cheese. J Dairy Sci 87:2854-2863 (Pubitemid 39225003)
35. Smoluchowskiv M (1917) Versuch einer mathematischen Theorie der Koagulationskinetik kolloider Lösungen [Attempt to make a mathematical theory about the kinetics of coagulation in colloidal solutions]. Z Phys Chem 92:129-168
36. Sodini I, Lucas A, Tissier JP, Corrieu G (2005) Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates. Int Dairy J 15:29-35 (Pubitemid 39527114)
37. Stauff J (1960) Kolloidchemie [Colloid chemistry]. Springer-Verlag OHG, Berlin-Göttingen-Heidelberg
38. Stehle G (1980) Pasteurisierung und Sterilisation von Camembert in flexiblen Packungen [Pasteurization and sterilization of camembert in flexible packages]. Dtsch Molk Ztg 101:1424-1436
39. Takeuchi KP, Cunha RL (2008) Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures. Dairy Sci Technol 88:667-681
40. Trgo C, Koxholt M, Kessler HG (1999) Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream. J Dairy Sci 82:460-465 (Pubitemid 129541995)
41. van Boekel MAJS (2008) Kinetic modeling of food quality: a critical review. Compr Rev Food Sci Food Saf 7:144-158 (Pubitemid 351187557)
42. van Vliet T, van Dijk HJM, Zoon P, Walstra P (1991) Relation between syneresis and rheological properties of particle gels. Colloid Polym Sci 269:620-627 (Pubitemid 21681484)
43. van Vliet T, Lakemond CMM, Visschers RW (2004) Rheology and structure of milk protein gels. Curr Opin Colloid Interface Sci 9:298-304 (Pubitemid 39592814)
44. Vétier N, Desobry-Banon S, Ould Eleya MM, Hardy J (1997) Effect of temperature and acidification rate on the fractal dimension of acidified casein aggregates. J Dairy Sci 80:3161-3166
45. Wagner C (1961) Theorie der Alterung von Niederschlägen durch Umlösen [Theory about the ageing of precipitation by means of dissolving]. Z Elektrochem 65:581-591
46. Weidendorfer K, Hinrichs J (2010) Online particle size measurement in microgel particle suspensions: principles and data analysis. Chem-Ing-Tech 82:1685-1691
47. Williams RPW, Glagovskaia O, Augustin MA (2004) Properties of stirred yogurts with added starch: effects of blends of skim milk powder and whey protein concentrate on yogurt texture. Aust J Dairy Technol 59:214-220 (Pubitemid 39542882)