Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection

Dairy Science and Technology

Volumn 96, Issue 6, 2017, Pages 807-826

  Dumpler, Joseph ^a   Wohlschläger, Heidi ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Casein micelle stability; Concentrated milk; Direct steam injection; Heat stability

Indexed keywords

COAGULATION; CONCENTRATION (PROCESS); DISSOCIATION; HEAT TREATMENT; MICELLES; PARTICLE SIZE; PROTEINS; STABILITY; STEAM; SYSTEM STABILITY; THERMAL PROCESSING (FOODS);

CASEIN MICELLES; CONCENTRATED MILK; DIFFERENTIAL CENTRIFUGATION; HEAT STABILITY; MICROBIAL INACTIVATION; PARTICLE SIZE MEASUREMENT; QUANTITATIVE SEPARATION; STEAM INJECTION;

CASEIN;

EID: 85013861404     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-016-0304-3     Document Type: Article

References (48)

1. Anema SG (1998) Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 °C. J Agric Food Chem 46:2299–2305
2. Anema SG, Klostermeyer H (1997) Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C. J Agric Food Chem 45:1108–1115
3. Anema SG, Li Y (2003) Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. J Agric Food Chem 51:1640–1646
4. Aoki T, Kako Y (1983) Relation between micelle size and formation of soluble casein on heating concentrated milk. J Dairy Res 50
5. Aoki T, Umeda T, Kako Y (1990) Cleavage of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature. J Dairy Res 57:349–354
6. Bobe G, Beitz DC, Freeman AE, Lindberg GL (1998) Separation and quantification of bovine milk proteins by reversed-phase high-performance liquid chromatography. J Agric Food Chem 46:458–463
7. Bonfatti V, Grigoletto L, Cecchinato A, Gallo L, Carnier P (2008) Validation of a new reversed-phase high-performance liquid chromatography method for separation and quantification of bovine milk protein genetic variants. J Chromatogr A 1195:101–106
8. Bonizzi I, Buffoni JN, Feligini M (2009) Quantification of bovine casein fractions by direct chromatographic analysis of milk. Approaching the application to a real production context. J Chromatogr A 1216:165–168
9. Carroll RJ, Thompson MP, Melnychyn P (1971) Gelation of concentrated skimmilk: electron microscopic study. J Dairy Sci 54:1245–1252
10. Crowley SV, Megemont M, Gazi I, Kelly AL, Huppertz T, O’Mahony JA (2014) Heat stability of reconstituted milk protein concentrate powders. Int Dairy J 37:104–110
11. Crowley SV, Boudin M, Chen BY, Gazi I, Huppertz T, Kelly AL, O’Mahony JA (2015) Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions. Int Dairy J 50:45–49
12. Dalgleish DG, Corredig M (2012) The structure of the casein micelle of milk and its changes during processing. Ann Rev Food Sci Technol 3:449–467
13. Donato L, Guyomarc’h F (2009) Formation and properties of the whey protein/κ-casein complexes in heated skim milk—a review. Dairy Sci & Technol 89:3–29
14. Dumpler J, Kulozik U (2015) Heat stability of concentrated skim milk as a function of heating time and temperature on a laboratory scale—improved methodology and kinetic relationship. Int Dairy J 49:111–117
15. Dumpler J, Kulozik U (2016) Heat-induced coagulation of concentrated skim milk heated by direct steam injection. Int Dairy J 59:62–71
16. Fox PF (1981) Heat-induced changes in milk preceding coagulation. J Dairy Sci 64:2127–2137
17. Fox PF, Hearn CM (1978) Heat stability of milk: influence of denaturable proteins and detergents on pH sensitivity. J Dairy Res 45:159–172
18. Greene RF Jr, Pace CN (1974) Urea and guanidine hydrochloride denaturation of ribonuclease, lysozyme, α-chymotrypsin, and β-lactoglobulin. J Biol Chem 249:5388–5393
19. Hinrichs J (2000) UHT processed milk concentrates. Lait 80:15–23
20. 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
21. Holt C, Carver JA, Ecroyd H, Thorn DC (2013) Invited review: caseins and the casein micelle: their biological functions, structures, and behavior in foods. J Dairy Sci 96:6127–6146
22. Huppertz T (2014) Heat stability of transglutaminase-treated milk. Int Dairy J 38:183–186
23. Huppertz T, Fox PF (2006) Effect of NaCl on some physico-chemical properties of concentrated bovine milk. Int Dairy J 16:1142–1148
24. Jenness R, Koops J (1962) Preparation and properites of a salt solution which simulates milk ultrafiltrate. Neth Milk Dairy J 16:153–164
25. Kelly PM, Roefs SPFM (1990) Comparison of a klarograph and oil-bath methods for the measurement of the heat stability of reconstituted milks. Irish. J Food Sci Technol 14:132
26. 1: journal of dairy science. J Dairy Sci 76:3690–3697
27. Morrissey PA (1969) The heat stability of milk as affected by variations in pH and milk salts. J Dairy Res 36:343–351
28. Muir DD (1984) UHT-sterilized milk concentrate: a review of practical methods of production. Int J Dairy Tech 37:135–141
29. Muir DD, Sweetsur AWM, Holt C (1979) The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk. J Dairy Res 46:381–384
30. O’Connell JE, Fox PF (2000) The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: effect of casein micelle size. J Dairy Sci 83:378–386
31. Olivares ML, Achkar NP, Zorrilla SE (2016) Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition. Dairy Sci & Technol:1–14
32. On-Nom N, Grandison AS, Lewis MJ (2012) Heat stability of milk supplemented with calcium chloride. J Dairy Sci 95:1623–1631
33. Rauh VM, Sundgren A, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M (2014) Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. Int Dairy J 38:199–207
34. Rauh VM, Johansen LB, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M (2015) Protein lactosylation in UHT milk during storage measured by liquid chromatography-mass spectrometry and quantification of furosine. Int J Dairy Technol 68:486–494
35. Rose D (1961) Factors affecting the pH-sensitivity of the heat stability of milk from individual cows. J Dairy Sci 44:1405–1413
36. Rose D (1962) Factors affecting the heat stability of milk. J Dairy Sci 45:1305–1311
37. Sievanen K, Huppertz T, Kelly AL, Fox PF (2008) Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk. Int J Dairy Tech 61:151–155
38. Singh H, Creamer LK (1991) Influence of concentration of milk solids on the dissociation of micellar κ-casein on heating reconstituted milk at 120 °C. J Dairy Res 58:99–105
39. Singh H, Fox PF (1985) Heat stability of milk: pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures. J Dairy Res 52:529–538
40. Singh H, Fox PF (1986) Heat stability of milk: further studies on the pH-dependent dissociation of micellar κ-casein. J Dairy Res 53:237–248
41. Singh H, Fox PF (1987a) Heat stability of milk: influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein. J Dairy Res 54:523–534
42. Singh H, Fox PF (1987b) Heat stability of milk: role of β-lactoglobulin in the pH-dependent dissociation of micellar κ-casein. J Dairy Res 54:509–521
43. Singh H, Latham JM (1993) Heat stability of milk: aggregation and dissociation of protein at ultra-high temperatures. Int Dairy J 3:225–237
44. Smith JF, Malmgren B (1999) UHT RCM - UHT recombined concentrated milk. In: International Dairy Federation (ed) 3rd International Symposium on Recombined Milk & Milk Products: Special issue 9902. International Dairy Federation, Brussels, Belgium, pp 43–48
45. van Boekel MAJS, Nieuwenhuijse JA, Walstra P (1989) The heat coagulation of milk. 1. Mechanisms. Neth Milk Dairy J 43:97–127
46. Visser S, Slangen CJ, Rollema HS (1991) Phenotyping of bovine milk proteins by reversed-phase high-performance liquid chromatography. J Chromatogr A 548:361–370
47. White JCD, Davies DT (1958) 715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat. J Dairy Res 25:281
48. White JCD, Davies DT (1966) The stability of milk protein to heat: III. Objective measurement of heat stability of milk. J Dairy Res 33:93–102