EFFECT OF ADDITION OF α‐, β‐, AND κ‐CASEIN, AND Na‐CASEINATE ON VISCOELASTIC PROPERTIES OF SKIM MILK CURD

Abstract

Creep compliance was used to determine the effects of the addition of a-, @-, and K-casein, and Na-caseinate on the viscoelastic properties of skim milk curd. The results of all measurements can be represented by a six-element mechanical modet. Addition of a-and @-casein. and Na-caseinate ( I .80giL) to raw skim milk reduced the instantaneous modulus of rigidity and final viscosity of the curd, while K-casein addition at the same level increased both viscoelastic parameters. Shielding of K-casein and depletion of serum Ca" ions by a-and @-casein is thought to have caused the reduction of curd rigidity and viscosity. Subsequent experiments indicated that the addition of @-casein before and after rennet hydrolysis produced diflerent curd strength with the latter producing a stronger curd.

Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

“…2 shows the changes in the parameter J 0 with the storage time. There was a reduction of instantaneous compliance (J 0 ) with increase in CF, indicating an increase in cheese rigidity (Halim & Shoemaker, 1990). A similar result was observed for the parameters J 1 and J 2 , which also decreased with increase in CF.…”

Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study

“…28 This model was used successfully to model the viscoelastic behavior of skim milk curd 29 and cheese. 25,26,30 Table I shows the values of the parameters obtained: G 0 , g 0 , G 1 , g 1 , G 2 , and g 2 .…”

Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk

“…3 and the parameters obtained for each treatment are shown in Table 4. The instantaneous compliance (J o ) may be related to the undisturbed protein network structure and is related to the rigidity of a material Table 3 Storage (G 0 ) and loss (G 00 ) moduli obtained from frequency sweeps for cheeses made from milk that received different treatments (Halim & Shoemaker, 1990). Cheeses from milk treated at 483 MPa at 10 1C exhibited the lowest instantaneous compliance (J o ) of all treatments, except for 483 MPa at 30 1C, indicating a more rigid structure than cheeses from other treatments, which is in agreement with results obtained from frequency tests.…”