Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

Phase separation dynamics of polydisperse colloids: a mean-field lattice-gas theory

“…17,18 Everyday and not-so-everyday examples include blood, paint, milk, clay, photonic crystals, shampoo, viruses, globular proteins, pharmaceuticals, and even sewage, among many others. [19][20][21][22][23][24][25][26][27][28] Therefore, understanding the impact of polydispersity on the phase behaviour of many-body systems is of fundamental, commercial, and practical interest. 29 For instance, knowing under what conditions (and how) a multicomponent fluid will demix may be essential in determining the shelf life of a product.…”

Effects of high pressure treatment of mix on ice cream manufacture

“…Huppertz and De Kruif (2006) reported that the extent of micellar disruption under HP decreases with increasing concentration of micellar casein. Studies by Anema (2008) also indicate less micellar disruption in HP-treated milk with increasing solids content of the milk. In addition, the extent of HP-induced denaturation of b-lg was reduced with increasing milk solids content (Anema, 2008).…”

“…Studies by Anema (2008) also indicate less micellar disruption in HP-treated milk with increasing solids content of the milk. In addition, the extent of HP-induced denaturation of b-lg was reduced with increasing milk solids content (Anema, 2008). Most other studies on the effects of HP on concentrated milk systems focused on pressureinduced gelation (Fertsch, Muller, & Hinrichs, 2003;Keenan, Young, Tier, Jones, & Underdown, 2001;Merel-Rausch, Kulozik, & Hinrichs, 2007;Velez-Ruiz, Swanson, & Barbosa-Canovas, 1998).…”

“…Like thermal denaturation, HP-induced denaturation involves the unfolding of whey proteins and subsequent sulphydryl-disulphide interchange reactions (Huppertz, Fox, & Kelly, 2004a). In HP-treated milk, whey proteins are found associated with casein micelles as well as in the serum phase of milk (Anema, 2008;Huppertz, Fox, & Kelly, 2004b;Zobrist, Huppertz, Uniacke, Fox, & Kelly, 2005). HP treatment also affects casein micelles profoundly.…”

Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

“…Static high pressure is known to affect the protein of milk, specifically causing dissociation of the casein micelles and denaturation of whey proteins (Anema, 2008). This treatment differs from dynamic high-pressure homogenisation, where the exposure time is short (milliseconds) and cavitation, friction, turbulence, high velocity, and shear also will occur (Paquin, 1999;Paquin, Lacasse, Subirade, & Turgeom, 2003).…”