Document Detail


Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.
MedLine Citation:
PMID:  19445828     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of high-pressure homogenisation (HPH) in the pressure range 100-300 MPa on the gel formation and rheological properties of rennet-induced skim milk (0.08%, fat, w/w) and standardised milk (3.60% fat, w/w) gels at pH 6.60 were studied. The average casein micelle size in skim milk was significantly reduced and the gel formation time decreased when skim milk was subjected to the pressures of 200 and 300 MPa. The storage modulus of rennet-induced skim milk gels at 2700 s after rennet addition was higher for samples homogenised at higher pressures, which contained smaller casein particles. HPH had little effect on the large deformation properties of rennet-induced skim milk gels. The gel formation time of renneted standardised milk was significantly reduced as a result of HPH, while the storage modulus of rennet-induced milk gels 2700 s after rennet addition increased with increasing homogenising pressure. The apparent fracture stress was slightly higher for standardised milk gels formed from HPH-treated milk, whereas the apparent strain at fracture was lower, than that of unhomogenised milk. In conclusion, HPH treatment influenced gel formation processes of skim milk and its small-deformation rheological properties, mainly through modification of casein micelles. HPH also significantly affected the gel formation process of standardised milk gels and its rheological properties as a result of an increase in volume fraction of aggregating particles, while the particle size was of lesser importance.
Authors:
Kristina Lodaite; François Chevalier; Emanuele Armaforte; Alan L Kelly
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2009-05-18
Journal Detail:
Title:  The Journal of dairy research     Volume:  76     ISSN:  1469-7629     ISO Abbreviation:  J. Dairy Res.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-08-04     Completed Date:  2009-10-23     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985125R     Medline TA:  J Dairy Res     Country:  England    
Other Details:
Languages:  eng     Pagination:  294-300     Citation Subset:  IM    
Affiliation:
Department Food and Nutritional Sciences, University College Cork, Ireland.
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MeSH Terms
Descriptor/Qualifier:
Animals
Caseins / chemistry
Chymosin / administration & dosage*
Fats / analysis
Food Handling / methods*
Gels / chemistry*
Glycolipids / chemistry
Glycoproteins / chemistry
Micelles
Milk / chemistry*
Nephelometry and Turbidimetry
Particle Size
Pressure*
Rheology
Viscosity
Chemical
Reg. No./Substance:
0/Caseins; 0/Fats; 0/Gels; 0/Glycolipids; 0/Glycoproteins; 0/Micelles; 0/milk fat globule; 9042-08-4/rennet; EC 3.4.23.4/Chymosin

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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