Effect of manufacture and reconstitution of milk protein concentrate powder on the size and rennet gelation behaviour of casein micelles |
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Authors: | Gregory J.O. Martin Roderick P.W. Williams David E. Dunstan |
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Affiliation: | 1. Department of Chemical and Biomolecular Engineering, University of Melbourne, Parkville, Melbourne, Victoria 3010, Australia;2. Food Science Australia, CSIRO, 671 Sneydes Road, Werribee, Victoria 3030, Australia;1. NIZO Food Research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;2. FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China;2. Collaborative Innovation Center of Food Safety and Quality Control, Wuxi, Jiangsu Province, 214122, China;3. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand;4. Riddet Institute, Palmerston North, New Zealand;5. Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA;1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;2. NIZO food research, P.O. Box 20, 6710 BA, Ede, The Netherlands |
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Abstract: | Samples of raw skim milk, ultrafiltration/diafiltration retentate, concentrated retentate and milk protein concentrate powder (MPC80) from a single commercial production run were analysed using photon correlation spectroscopy. Measurements revealed insignificant differences in casein micelle size between the samples. In addition, there was no discernable difference between raw skim milk and MPC powder dissolved at 60 °C in the amount of casein remaining in supernatants from centrifugation at either 25,000 × g or 174,200 × g. Casein micelles did not appear to be altered during manufacture of MPC. The rennet gelation behaviour of reconstituted MPC was compared with raw skim milk. Reconstituted MPC did not coagulate unless supplemented with approximately 2 mm calcium chloride, which was attributed to the mineral removal during ultrafiltration/diafiltration. Addition of sufficient calcium could restore rennet coagulation kinetics and gel strength of reconstituted MPC to approximately that of raw skim milk. |
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