Characteristics of a calcium–milk coagulum

Ramasubramanian, Lakshmi; Webb, Richard; D'Arcy, B. R.; Deeth, Hilton C.

doi:10.1016/j.jfoodeng.2012.08.015

Cited by 17 publications

(13 citation statements)

References 16 publications

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“…Such methods can introduce numerous artifacts that alter the relationships that exist between the structural components (Kalab, Allan-Wojtas, & Mistry, 1995). Therefore, the use of low-temperature methods, such as freeze-fracture replication (Büchheim, 1982;McMahon & McManus, 1998), freeze-substitution (Goff, Verespej, & Smith, 1999;Smith, Kakuda, & Goff, 2000), cryo-TEM (Waninge, Nylander, Paulsson, & Bergenstahl, 2003; and high pressure freezing coupled with freeze-substitution methods (Ramasubramanian, Webb, D'Arcy, & Deeth, 2013) are preferable in order to preserve the original structure of the dairy sample ahead of the conventional TEM.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the microstructure of dairy systems using automated image analysis

et al. 2015

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International audienceA sound understanding of the microstructure of dairy products is of great importance in order to predict and control their properties and final quality. The aim of this study was to develop an automated image analysis procedure to characterize the microstructure of different dairy systems. A high pressure freezing coupled with freeze-substitution (HPF-FS) protocol was applied prior to transmission electron microscopy(TEM) in order to minimize any modification of the microstructure of the dairy systems investigated. The developed image analysis procedure was first validated on synthetic images of suspensions, and then on two types of concentrated milk suspensions. Microstructural data relating to casein micelles in milk suspensions were taken from the literature. The established procedure was then applied to the two corresponding rennet-induced milk gels, prepared from the same milk concentrates used for suspensions preparation. The automated image analysis procedure allowed the reliable estimation of several characteristic microstructural parameters including area fraction, porosity, boundary length per unit area, particle aggregate size, inter-particle aggregate distance and tortuosity. The relative ease of estimating these microstructural parameters from the automated image analysis method could make it useful for routine measurements of milk gels. Moreover, the method enabled a useful discrimination between two different types of milk gels. This novel approach can contribute to a better understanding of the effects of processing on the structure-property relationships in dairy products, and may be applied to other food systems

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Section: Introductionmentioning

confidence: 99%

Characterization of the microstructure of dairy systems using automated image analysis

et al. 2015

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“…However, UHT preheat treatment, which also denatures most of the whey protein, leads to a very soft coagulum and reduced protein yield (Ramasubramanian et al . ). Addition of calcium chloride to milk causes a decrease in pH (for example, addition of 50 mM reduced the pH from 6.6 to 5.8), but the coagulation was shown to be not solely acid‐induced as coagulation still occurred, albeit with a reduced yield of coagulum, when the pH was readjusted to 6.6 (Ramasubramanian et al .…”

Section: Calcium‐induced Thickening Gelation Coagulation and Formatmentioning

confidence: 97%

“…Addition of calcium chloride to milk causes a decrease in pH (for example, addition of 50 mM reduced the pH from 6.6 to 5.8), but the coagulation was shown to be not solely acid‐induced as coagulation still occurred, albeit with a reduced yield of coagulum, when the pH was readjusted to 6.6 (Ramasubramanian et al . ).…”

Section: Calcium‐induced Thickening Gelation Coagulation and Formatmentioning

confidence: 97%

Practical consequences of calcium addition to and removal from milk and milk products

Deeth

Lewis

2014

Int J of Dairy Tech

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Calcium in milk is significant for both its nutritive value and its key role in many functional properties of milk and milk products. Manipulating its concentration, particularly of the ionic form, alters the properties of the products and facilitates or hinders certain processing operations. Stability to thermal treatment is the major property affected, but several others such as gelation, coagulation and foaming are influenced by either adding or removing calcium. This article reviews the manipulation of the calcium content of several products and its practical consequences for dairy processing.

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“…2 and 3), the addition of calcium chloride in combination with heat treatment causes the formation of a gel network independent of pH (Ramasubramanian et al 2013;Ramasubramanian et al 2014). Heating of milk causes denaturation of whey proteins and attachment to the surface of the casein micelles through the κ-casein (Vasbinder and de Kruif 2003).…”

Section: Rheology and Microscopy Of Calcium Gels At Different Phmentioning

confidence: 99%

Calcium induced skim-milk gelation during heating as affected by pH

Koutina

Christensen

Bakman

et al. 2015

Dairy Sci. & Technol.

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Milk gels (acid or rennet) are used by dairy industry to produce dairy products such as yogurt and cheese. Enrichment of milk with calcium salts and heat treatment are known to produce "calcium-milk coagulum" as a new type of milk gels, due to reduction of milk protein charges through calcium binding. The combination of heat treatment and calcium addition to milk results in gel structures, but the effect of calcium addition and pH adjustment during heating of milk is still unclear. The role of added calcium and decreasing pH were investigated by addition of calcium chloride (30 mM) to reconstituted skim milk followed by pH adjustment by hydrochloric acid and sodium hydroxide (4.6

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Characteristics of a calcium–milk coagulum

Cited by 17 publications

References 16 publications

Characterization of the microstructure of dairy systems using automated image analysis

Characterization of the microstructure of dairy systems using automated image analysis

Practical consequences of calcium addition to and removal from milk and milk products

Calcium induced skim-milk gelation during heating as affected by pH

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