The Effect of Lactose Crystallization on Protein Stability in Frozen Concentrated Milk

Tumerman, L.A.; Fram, Harvey; Cornely, K.W.

doi:10.3168/jds.s0022-0302(54)91334-x

Cited by 40 publications

(19 citation statements)

References 12 publications

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“…The amount of sedimentation in goat milk samples was higher in HP samples (P<0.05). This result may be due to destabilization of casein particles [37,38]. Similar results were reportant by Yaman and Coşkun [38].…”

Section: The Effect Of Heating On Somesupporting

confidence: 74%

The Changes in Goat Milk during Heating and Storage after Milking

Yanmış¹,

Çoşkun²

2018

JFNR

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In this study, it was aimed to investigate the changes in goat milk after heating at different temperatures and during storage in different packaging materials. For this purpose, milks obtained from a farm producing goat milk in Bolu in Turkey were divided into two groups, the first group was pasteurized at 65°C for 30 min and the second group at 95°C for 5 min. Each group of pasteurized milk samples was again divided into two groups and filled into transparent and brown bottles. Samples were taken before and after heat treatments to reveal the effect of heating, and also on 0 th , 5 th and 10 th days of storage period (at +4°C) to determine storage effect. The results showed that heat treatment caused increases in dry matter values of goat milk samples (P<0.05). On the contrast, heat treatment had no effect on the values of fat, acidity, viscosity and vitamins significantly (P>0.05). Heating the milk samples by High Pasteurization method resulted with significantly high values of sedimentation. Besides hydroxymethylfurfural, nonenzymatic browning compounds and L* values increased as the heating value increased. The acidity values of the samples increased during storage (P<0.05). The hydroxymethylfurfural and nonenzymatic browning compounds values of the Low Pasteurized and High Pasteurized milk samples were differed from each other (P<0.05) while the packaging materials and the storage time were had no significant effect (P>0.05). Also, sedimentation and L* values were affected during storage (P<0.05).

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Section: The Effect Of Heating On Somesupporting

confidence: 74%

The Changes in Goat Milk during Heating and Storage after Milking

Yanmış¹,

Çoşkun²

2018

JFNR

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“…These authors studied the effect of storage temperature on milk at three CF between x 1 and x 3 and found that a maximum of instability occurred between -8 and -12 °C. At temperatures below -12 °C, the effect of temperature on stability was similar to that found by Tumerman et al (1954). The more limited data of Rose & Tessier (1954) do not appear to fit this pattern as closely, but this may be because Rose & Tessier (1954) examined temperature effects in the high subfreezing range ( -7 to -18 °C) where Koschak et al (1981) found that a maximum of instability occurred.…”

Section: Protein Flocculation During Frozen Storagementioning

confidence: 71%

“…Two different experimental techniques have been used to determine the relative proportions of ice and liquid water at various freezing temperatures. Tumerman et al (1954) used a calorimetric approach whilst employed dilatometry to measure the amount of frozen water in milk. There is good agreement between these independent estimates as is shown in Fig.…”

Section: Bound and Free Water In Frozen Milkmentioning

confidence: 99%

“…Although many workers have studied protein flocculation at various temperatures, comparatively few reports provide quantitative information. A fair idea of the relation between stability and storage temperature, however, may be gleaned from the data of Tumerman et al (1954). These may be interpreted as showing that at temperatures above -15 °C, small decreases in storage temperature promote large increases in shelf life (e.g.…”

Section: Protein Flocculation During Frozen Storagementioning

confidence: 99%

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Reviews of the progress of Dairy Science: Frozen concentrated milk

Muir

1984

Journal of Dairy Research

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“…This protein destabilization results from crystallization of lactose which has been brought to its saturation point in the concentration process. Early research (16) showed that lactose hydrolysis led to improvement in the physical stability of the concentrates during storage. However, hydrolysis of 90% of lactose alone did not increase storage stability by more than one month over the control (Figure 1).…”

Section: Fluid and Dried Milk Productsmentioning

confidence: 99%

Use of Lactase in the Manufacture of Dairy Products

Woychik

Holsinger

1977

ACS Symposium Series

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The potential for lactase application in the manufacture of dairy products has been recognized for many years.Lactase (β-D -galactosidase) hydrolyzes milk lactose into its constituent mono saccharides, glucose and galactose.Chemical and physical changes that occur as a result of lactose hydrolysis provide the rationale for its application. The principal changes are reduced lactose content, increased carbohydrate solubility, increased sweetness, higher osmotic pressure, reduced viscosities, and more readily fermentable sugar. Enzymatic hydrolysis of lactose in dairy foods would improve product quality and provide low-lactose products for the lactose intolerant segment of the population. Available LactasesEfforts to utilize lactases for the manufacture of hydrolyzed lactose (HL) products have been restricted primarily by the lack of suitable, commercially available, enzymes. Lactases are found in plants, animals and microorganisms (Table I), but only micro bial sources can be used commercially. The pH optima of the microbial lactases are quite varied. The two enzymes of commer cial value are isolated from the fungus, Aspergillus niger (1), and the yeast, Saccharomyces lactis (2), and differ widely in their properties, particularly in pH optimum (Table II). The S. lactis enzyme (pH optimum of 6.8-7.0) is ideally suited for the hydrolysis of lactose in milk and sweet whey (pH 6.6 and 6.1, respectively); lack of stability below pH 6.0 precludes its appli cation to acid whey (pH 4.5).The A. niger lactase (pH optimum 4.0-4.5) has good pH stability, but the fall-off in relative activity at pH values above 4.5 limits its usefulness primarily to acid whey. Both of these lactases are available commercially in purified form.

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The Effect of Lactose Crystallization on Protein Stability in Frozen Concentrated Milk

Cited by 40 publications

References 12 publications

The Changes in Goat Milk during Heating and Storage after Milking

The Changes in Goat Milk during Heating and Storage after Milking

Reviews of the progress of Dairy Science: Frozen concentrated milk

Use of Lactase in the Manufacture of Dairy Products

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