Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration

Salvatore, Enrico; Pirisi, A.; Corredig, Milena

doi:10.1016/j.idairyj.2011.05.006

Cited by 24 publications

(24 citation statements)

References 32 publications

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“…The ratio of calcium to protein was significantly lower at higher protein levels (6%) compared with 4 or 5% protein. During UF, a portion of the soluble calcium partitions with the permeate, whereas the calcium concentration in the milk serum phase remains constant (Salvatore et al, 2011;Sandra et al, 2011). Hence, as protein (and fat) concentration is increased, there is a lower volume fraction of the milk serum phase, and the total calcium level in the concentrate decreases.…”

Section: Milk Compositionmentioning

confidence: 99%

“…Values of RCT are shown in Table 4. The definition of RCT varies and has included the time when G′ equals G″ (Karlsson et al, 2007;Salvatore et al, 2011;Lu et al, 2017), the time when there is a consistent increase in viscosity (Nájera et al, 2003), and the time when G′ value is above a fixed value, such as 0.2 Pa (Guinee et al, 1996b) or 1 Pa (Waungana et al, 1998;Mishra et al, 2005). We chose to use the time when a consistent increase in G′ was first observed, and this occurred between 0.25 and 0.75 Pa. On this basis, RCT decreased as set temperature increased (Supplemental Figure S1, https: / / doi .org/ 10…”

Section: Rheological Properties Of Milk Gels As Influenced By Proteinmentioning

confidence: 99%

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Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure

Panthi

Kelly

Sheehan

et al. 2019

Journal of Dairy Science

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This study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C. Milks were standardized to a protein-to-fat ratio of approximately 1 by blending ultrafiltration retentate, skim milk, and whole milk. The internal curd microstructure for selected curd samples was analyzed with transmission electron microscopy and scanning electron microscopy. Lowering the coagulation temperature caused longer rennet coagulation time and time to reach storage modulus of 35 Pa, translating into a wider CW. It also led to a lower maximum curd-firming rate (MCFR) with lower firmness at 40 min at a given protein level. Increasing protein levels resulted in the opposite effect, although without an effect on rennet coagulation time at a given temperature. On coagulation at 28°C, milk with 5% protein resulted in a similar MCFR (~4 Pa/min) and CW (~8.25 min) compared with milk with 4% protein at 32°C, which reflects more standard conditions, whereas increasing milk to 6% protein resulted in more than doubling of the curd-firming rate (MCFR = 9.20 Pa/min) and a shorter CW (4.60 min). Gels set at 28°C had lower levels of rearrangement of protein network after 40 min compared with those set at 36°C. Protein levels, on the other hand, had no influence on the levels of protein network rearrangement, as indicated by loss tangent values. The internal structure of curd particles, as investigated by both scanning electron microscopy and transmission electron microscopy, appeared to have less cross-linking and smaller casein aggregates when coagulated at 28°C compared with 36°C, whereas varying protein levels did not show a marked effect on ag-gregate formation. Overall, this study showed a marked interactive effect between coagulation temperature and protein standardization of milk on coagulation properties, which subsequently requires adjustment of the CW during cheesemaking. Lowering of the coagulation temperature greatly altered the curd microstructure, with a tendency for less syneresis during cutting. Further research is required to quantify the changes in syneresis and in fat and protein losses to whey due to changes in the microstructure of curd particles arising from the different coagulation conditions applied to the protein-fortified milk.

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Section: Milk Compositionmentioning

confidence: 99%

Section: Rheological Properties Of Milk Gels As Influenced By Proteinmentioning

confidence: 99%

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure

Panthi

Kelly

Sheehan

et al. 2019

Journal of Dairy Science

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“…When the pre-established volumetric concentration ratio (3) was reached (corresponding to 9% protein content in the concentrate), the retentate was quickly frozen at À20 C until further use. After cooling (20 C), a mesophilic starter culture and liquid rennet were added to the mixtures as described previously (Salvatore, Pirisi, & Corredig, 2011). The rennet-and acid-induced gelation process occurred in glass containers (90 mm diameter by 113 mm height) at 20 C for 18 h. Subsequently, the samples were kept at 4 C. Three replicates were carried out for each treatment level.…”

Section: Small-scale Cheese-making Processmentioning

confidence: 99%

Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk

Salvatore

Pes

Mazzarello

et al. 2014

International Dairy Journal

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“…1992). During milk acidification, the solubilisation of calcium and phosphate increased (Fox and McSweeney 1998), thus enabling one to reduce the content of these minerals using membrane filtration where minerals pass through the membrane (Brandsma and Rizvi 1999; Salvatore et al. 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The preacidification of milk prior to MF or UF is a more efficient method of reducing the calcium content of milk and reducing the buffering capacity of milk retentate (St-Gelais et al 1992). During milk acidification, the solubilisation of calcium and phosphate increased (Fox and McSweeney 1998), thus enabling one to reduce the content of these minerals using membrane filtration where minerals pass through the membrane (Brandsma and Rizvi 1999;Salvatore et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Standardisation of the calcium content of whey protein‐free milk concentrate

Aaltonen¹

2011

Int J of Dairy Tech

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The calcium content of a cheese greatly influences its textural properties. This study aimed to reduce the calcium content of milk retentate by microfiltration in a three‐stage process, carried out in triplicate. During microfiltration at 50 °C, the permeation of calcium was higher (P > 0.005) with acidified (pH 5.75) feed than with nonacidified feed. The concentration of calcium correlated linearly (R2 > 0.98) with the protein content of retentate with the use of acidified and nonacidified feed. However, the slope was lower with acidified retentates, and calcium–protein ratio can be reduced only when acidified retentate was used as a feed.

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Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration

Cited by 24 publications

References 32 publications

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure

Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk

Standardisation of the calcium content of whey protein‐free milk concentrate

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