Acid gelation of reconstituted milk protein concentrate suspensions: Influence of lactose addition

International Dairy Journal

Volumn 61, Issue , 2016, Pages 107-113

  Meletharayil, Gopinathan H ^a,d   Patel, Hasmukh A ^a,c   Metzger, Lloyd E ^a   Huppertz, Thom ^a,b  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b NIZO FOOD RESEARCH   (Netherlands)

^c Land O'Lakes Animal Milk Products   (United States)

^d PEPSICO INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DISPERSIONS; GELATION; GELS; POWDERS; STANDARDIZATION; SUGARS; SUSPENSIONS (FLUIDS);

DRY MATTER BASIS; GLUCONO-DELTA-LACTONE; INDUCED DISSOCIATION; PROTEIN CONTENTS; PROTEIN INTERACTION; RECONSTITUTED MILK; RHEOLOGICAL PROPERTY; WATER HOLDING CAPACITY;

PROTEINS;

EID: 84973326591     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.04.005     Document Type: Article

References (13)

1. Anema S.G. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins. Journal of Dairy Research 2008, 75:415-421.
2. Anema S.G. Role of colloidal calcium phosphate in the acid gelation of heated skim milk. Food Chemistry 2009, 114:161-167.
3. Anema S.G., Lee S.K., Lowe E.K., Klostermeyer H. Rheological properties of acid gels prepared from heated pH-adjusted skim milk. Journal of Agricultural and Food Chemistry 2004, 52:337-343.
4. Crowley S.V., Boudin M., Chen B., Gazi I., Huppertz T., Kelly A.L., et al. Stability of milk protein concentrate suspensions to in-container sterilization heating conditions. International Dairy Journal 2015, 50:45-49.
5. Crowley S.V., Megemont M., Gazi I., Kelly A.L., Huppertz T., O'Mahony J.A. Heat stability of reconstituted milk protein concentrate powders. International Dairy Journal 2014, 37:104-110.
6. Edelman R., Kusner I., Kisiliak R., Srebnik S., Livney Y.D. Sugar stereochemistry effects on water structure and on protein stability: the templating concept. Food Hydrocolloids 2015, 48:27-37.
7. Famelart M.H., Lepesant F., Gaucheron F., Le Graet Y., Schuck P. pH-Induced physicochemical modifications of native phosphocaseinate suspensions: influence of aqueous phase. Lait 1996, 76:445-460.
8. Gao R., van Leeuwen H.P., Temminghoff E.J., van Valenberg H.J., Eisner M.D., van Boekel M.A. Effect of disaccharides on ion properties in milk-based systems. Journal of Agricultural and Food Chemistry 2010, 58:6449-6457.
9. Lucey J.A., Munro P.A., Singh H. Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. Journal of Food Science 2006, 30:529-542.
10. Lucey J.A., Singh H. Formation and physical properties of acid milk gels: a review. Food Research International 1997, 30:529-542.
11. Meletharayil G.H., Patel H.A., Huppertz T. Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents. International Dairy Journal 2015, 47:64-71.
12. Puvanenthiran A.,R., Williams P.W., Augustin M.A. Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal 2002, 12:383-391.
13. Van Vliet T., Keetels C.J.A.M. Effect of preheating of milk on the structure of acidified milk gels. Netherlands Milk and Dairy Journal 1995, 49:27-35.