The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems

Aydogdu, Tugce; Ho, Quang Tri; Ahrné, Lı́lia; O’Mahony, James A.; McCarthy, Noel A.

doi:10.1016/j.idairyj.2021.105037

Cited by 18 publications

(5 citation statements)

References 42 publications

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“…Previously, the calcium level in MPC85 was reported to be 2.57 mg/g powder [23]. It was also reported that the [calcium] of MPC80 was 1.93 g/100 g dry matter [39]. These results, as expected, show that the heat treatment involved in the manufacture of MPC85S2 did not alter the bulk calcium content.…”

Section: Sample Propertiessupporting

confidence: 79%

Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein

Khalesi

Fitzgerald

2021

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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Section: Sample Propertiessupporting

confidence: 79%

Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein

Khalesi

Fitzgerald

2021

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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“…In addition, a decrease in pH due to the liberation of hydrogen ions and changes to the dynamic equilibrium of minerals between colloidal and soluble phases with the heating considerably contributed to the destabilization of the micellar structure. Such destabilization aids in the dissociation and subsequent release of caseins into the serum, which increases the proportion of caseins in the soluble phase [27]. As a result of micellar dissociation, a reduction in particle size was observed in the MPC suspensions at pH 7.5 upon heating (Table 1) [7].…”

Section: Discussionmentioning

confidence: 99%

Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions

Mediwaththe,

Huppertz,

Chandrapala

et al. 2024

Foods

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The effect of shear on heat-induced changes in milk protein concentrate suspensions was examined at different pH levels, revealing novel insights into micellar dissociation and protein aggregation dynamics. Milk protein concentrate suspensions, adjusted to pH of 6.1, 6.4, 6.8, or 7.5, underwent combined heat (90 °C for 5 min or 121 °C for 2.6 min) and shear (0, 100, or 1000 s−1) treatment. The fragmentation of protein aggregates induced by shear was evident in the control MPC suspensions at pH 6.8, irrespective of the temperature. At pH 7.5, shear increased the heat-induced micellar dissociation. This effect was particularly pronounced at 121 °C and 1000 s−1, resulting in reduced particle size and an elevated concentration of κ-casein (κ-CN) in the non-sedimentable phase. At pH 6.1 or 6.4, shear effects were dependent on sample pH, thereby modifying electrostatic interactions and the extent of whey protein association with the micelles. At pH 6.1, shear promoted heat-induced aggregation, evidenced by an increase in particle size and a significant decline in both whey proteins and caseins in the non-sedimentable phase. At pH 6.4, shear-induced fragmentation of aggregates was observed, prominently due to comparatively higher electrostatic repulsions and fewer protein interactions. The influence of shear on heat-induced changes was considerably impacted by initial pH.

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“…As shown in Section 2.4, the increase in ionic strength directly influences the hydrogen ion activity and, consequently, the pH. Therefore, during evaporation, the pH of milk decreases, and ionic strength increases, causing a reduction in the activity coefficient of soluble calcium and phosphate [63]. Aside from the increase in ionic strength, the concentration of milk often coincides with an increase in viscosity that can affect pH measurement, as the electric potential between the sample and reference can be hindered.…”

Section: Effects Of Solids Content and Temperature On Milk Ph During ...mentioning

confidence: 97%

pH, the Fundamentals for Milk and Dairy Processing: A Review

Aydogdu

O’Mahony

McCarthy

2023

Dairy

Self Cite

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The ability to measure and capture real-time unit operational data has significant benefits during dairy processing, whether it is the basics, such as measuring temperature, pressure, and flow rates, or more recent developments in the case of in-line viscosity and product-compositional measurements. This rapid data collection has helped increase profitability by reducing energy costs, minimizing product loss, and allowing automated control. Advances in technology have allowed for in-line measurements of the composition and some physical attributes such as particle size and viscosity; however, an attribute that spans both compositional and physical attributes is pH, directly influenced by composition but also environments, such as temperature and dry matter content. pH is measured for a plethora of reasons, such as a measure of milk quality (microbial spoilage), acidification of casein, cheese production, maintaining optimum conditions during protein hydrolysis, etc. However, very little is published on the fundamentals of pH and pH measurement in dairy processing; rather, it is usually a cause-and-effect phenomenon. This review visits one of the oldest analytical considerations in the dairy industry and re-examines how it is affected by product composition and processing conditions.

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The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems

Cited by 18 publications

References 42 publications

Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein

Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein

Effect of pH and Shear on Heat-Induced Changes in Milk Protein Concentrate Suspensions

pH, the Fundamentals for Milk and Dairy Processing: A Review

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