The Influence of Milk Protein Content on the Surface Tension and Viscosity

Căpriţă, Rodica; Cǎpriţǎ, Adrian; Benscik, I.; Cretescu, Iuliana

doi:10.1186/1751-0147-44-s1-p86

Cited by 5 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Independently of the origin of the soybeans, as an average, the UA of the SBM varied between 0.02 and 0.42 Δ pH, values that are higher than those (0.00 to 0.10 Δ pH) recommended by McNaughton et al (1981) , Waldroup et al (1985) , Stein et al (2008) , and van Eys and Ruiz (2021) . On the other hand, the recommended values for PDI and KOH for well processed SBM vary between 15 to 30% and 70 to 85%, respectively ( Balloun, 1980 ; Araba and Dale, 1990 ; Caprita et al, 2010 ; van Eys and Ruiz, 2021 ). In the current research, however, independently of the origin of the SBM, the average determined values were of 12% (8.2–19.0%) for PDI and of 73% (59.6–85.7%) for KOH.…”

Section: Discussionmentioning

confidence: 99%

Apparent metabolizable energy and ileal amino acid digestibility of commercial soybean meals of different origins in broilers

Aguirre,

Cámara,

Smith

et al. 2024

Poultry Science

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Apparent metabolizable energy and ileal amino acid digestibility of commercial soybean meals of different origins in broilers

Aguirre,

Cámara,

Smith

et al. 2024

Poultry Science

View full text Add to dashboard Cite

“…However, if the temperature exceeds the coagulation point of whey proteins, the viscosity of these products begins to increase again. This is due to a decrease in the degree of dispersion of whey proteins caused by their thermal denaturation and aggregation [134]. Typical values of milk viscosity are given in Table 2.…”

Section: Acoustic Properties Of Milkmentioning

confidence: 99%

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

et al. 2020

View full text Add to dashboard Cite

Milk is a product that requires quality control at all stages of production: from the dairy farm, processing at the dairy plant to finished products. Milk is a complex multiphase polydisperse system, whose components not only determine the quality and price of raw milk, but also reflect the physiological state of the herd. Today’s production volumes and rates require simple, fast, cost-effective, and accurate analytical methods, and most manufacturers want to move away from methods that use reagents that increase analysis time and move to rapid analysis methods. The review presents methods for the rapid determination of the main components of milk, examines their advantages and disadvantages. Optical spectroscopy is a fast, non-destructive, precise, and reliable tool for determination of the main constituents and common adulterants in milk. While mid-infrared spectroscopy is a well-established off-line laboratory technique for the routine quality control of milk, near-infrared technologies provide relatively low-cost and robust solutions suitable for on-site and in-line applications on milking farms and dairy production facilities. Other techniques, discussed in this review, including Raman spectroscopy, atomic spectroscopy, molecular fluorescence spectroscopy, are also used for milk analysis but much less extensively. Acoustic methods are also suitable for non-destructive on-line analysis of milk. Acoustic characterization can provide information on fat content, particle size distribution of fat and proteins, changes in the biophysical properties of milk over time, the content of specific proteins and pollutants. The basic principles of ultrasonic techniques, including transmission, pulse-echo, interferometer, and microbalance approaches, are briefly described and milk parameters measured with their help, including frequency ranges and measurement accuracy, are given.

show abstract

“…Milk was a kind of known natural oil in water (o/w) emulsion with the milk fat globules acting as the dispersed phase, which was shown to behave as non-Newtonian fluids [10] , and that tended to result in a change in milk viscosity when the content of milk fat changed. Also, milk fat changed fastest among all the components, followed by protein [11] . Casein constituted up to 80% of total proteins of milk, and formed colloidal particles known as casein micelles [12] .…”

Section: Introductionmentioning

confidence: 95%

Relationships between Viscosity and the Contents of Macromolecular Substances from Milk with Different Storage Styles

Ting¹,

Liu²,

Tian-Li³

et al. 2016

fst

View full text Add to dashboard Cite

Relationships between viscosity and the contents of macromolecular substances (milk protein, casein, whey protein and milk fat) from raw milk were studied at the temperature of 2-5 o C (a storage temperature in a household refrigerator), 10 o C and 20 o C (a near-room temperature) during milk storage. An approach by means of mathematical models was used in this study to analyze the relationships between the viscosity and the contents of these macromolecular substances from milk at the three temperatures. The results indicated that the milk viscosity initially remained quite steady for a period of time, followed by an increase for a short-period, then a decrease during the subsequent days, and had a sharp rise in the final days at the temperatures of 10 o C and 20 o C, while the viscosity of milk stored at the temperature of 2-5 o C presented a decrease initially and a sharp rise in the final days. Significant correlations were also found between the value of viscosity and the contents of macromolecular substances along with storage time extended at the three temperatures. The correlation models based on the viscosity and the contents of macromolecular substances had good fit with high correlation coefficients (R 2 >0.8000) and could well explain the relevance of viscosity and the contents of macromolecular substances at a significance level that was less than or equal to 0.0067. Meanwhile, these correlation models contributed to a better understanding of the change of milk system during storage in view of providing tools to develop high quality dairy products with desirable characteristics, and could also be useful in process design and control, as well as quality control and real-time monitoring of deterioration of the raw milk.

show abstract

The Influence of Milk Protein Content on the Surface Tension and Viscosity

Cited by 5 publications

References 0 publications

Apparent metabolizable energy and ileal amino acid digestibility of commercial soybean meals of different origins in broilers

Apparent metabolizable energy and ileal amino acid digestibility of commercial soybean meals of different origins in broilers

Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis

Relationships between Viscosity and the Contents of Macromolecular Substances from Milk with Different Storage Styles

Contact Info

Product

Resources

About