Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk

The size of the casein micelles (CM) and the milk fat globules (MFG) vary depending on farming factors, such as seasonal variation and stage of lactation, and cow genetics. The MFG and CM size of milk can influence the renneting behavior and texture of manufactured dairy products. In this work, we investigated the combined effects of MFG and CM size on the onset of gelation, the maximum rate of gelation, the value for G′_60 min (the final storage modulus) and G″_60 min (the final loss modulus), and tan δ upon renneting. Fractionation of MFG on the basis of size was carried out using laboratory-based centrifugation, whereas milk of predominantly large (184–218 nm) or small (147–159 nm) CM was selected naturally on-farm. Casein micelle size had the dominant effect on curd firmness and gelation rates of milk, where small CM milk formed rennet gels earlier and resulted in a firmer gel than milk with large CM. However, MFG size also influenced the renneting properties. The strongest rennet gels were obtained when large MFG (3.88–5.78 μm) was combined with small CM (153–159 nm). Selecting milk on the basis of the microstructure of key milk components could be achieved by natural selection of dairy cows or via fractionation technologies. Selection may provide a useful tool for efficient manufacturing of different dairy products based on the desirable characteristics specific to each.     

Does family life cycle stage influence e-shopping acceptance by Indian women? An examination using the technology acceptance model

This study contributes to the literature that advocates the use of consumer segmentation by family life cycle (FLC) stages, which are found to have a greater influence on changes occurring in an individual’s life than age. It addresses the youth bias of most research on e-shopping adoption and the emergence of older e-shoppers as an attractive market segment by covering women of all age groups. It evaluated the effect of perceptions and attitudes towards e-shopping acceptance, as well as their variations across FLC stages, by using the technology acceptance model. The 10 FLC stages were selected by modifying the Duvall FLC classification system to reflect the Indian context. The results show that the different FLC stages have a significant impact on the e-shopping behaviour of women. While deals and discounts were found to influence all groups, time-saving and better decision-making through online shopping sites also significantly influenced e-shopping behaviour. Furthermore, the perceived usefulness and/or attitude were important factors that directly affected e-shopping technology adoption and usage patterns across a majority of the FLC stages. The study proved that FLC stages had greater power than age in explaining e-shopping adoption and e-retailers should not ignore them in designing e-marketing applications.     

Milk-based Gels Made with κ-Carrageenan

ABSTRACT: The gel strength of κ‐carrageenan (0.1 to 0.4% w/w) ‐ reconstituted skim milk (2.5 to 20% w/w milk solids) mixtures was influenced by the concentrations of milk solids, κ‐carrageenan and cations. Particle size measurements showed that particle interactions in diluted skim milk‐κ‐carrageenan mixtures were dependent on the conformation of the κ‐carrageenan. Heat treatment of milk, resulting in alteration of the casein micelle, did not affect the interaction of κ‐carrageenan with casein in dilute solutions or the gel strength of milk‐κ‐carrageenan mixtures. κ‐Carrageenan must be available in the random coil form in solution, prior to cooling to its coil to helix transition temperature, for effective gelation of milk‐κ‐carrageenan mixtures.     

Naturally crosslinked gelatin gels with modified material properties

Natural crosslinking of gelatin using a simple plant-derived phenolic compound, caffeic acid has been studied. For the first time, we are reporting a thermo-irreversible gelatin gel formation at 60 °C. Controlling the crosslinking reaction has resulted in obtaining gelatin with modified material properties. Reaction parameters such as reaction pH, reaction time and concentration of caffeic acid have been optimised to obtain different degrees of crosslinking. The modified material properties were studied using small and large deformation rheology. Gelatin crosslinked at 60 °C and pH 9 for 20 min using 1.5% concentration of caffeic acid showed higher melting and setting temperatures. The storage modulus and gel strength were also found to be higher for crosslinked gelatin at higher temperatures.     

Development of polyaniline/zinc oxide nanocomposite impregnated fabric as an electrostatic charge dissipative material

The paper presents the electrostatic charge dissipative performance of conducting polymer nanocomposite impregnated fabric based on polyaniline (PANI) and zinc oxide nanoparticles (ZnO NPs). Conducting polymer nanocomposites (PANI‐ZnO NPs) were synthesized by in situ chemical oxidative polymerization of aniline by using sodium dodecyl sulfate as surfactant and HCl as dopant. Coating of PANI‐ZnO nanocomposites on the cotton fabric was carried out during polymerization. The interaction of ZnO NPs with the PANI matrix was determined by Fourier transform infrared spectra (FTIR), TGA, XRD, scanning electron Microscopy (SEM), high resolution transmission electron microscopy (HRTEM) and conductivity measurements. The conductivity of PANI‐ZnO NP coated fabric was found to be in the range 10^?3 ? 10^?6 S cm^?1 depending on the loading concentration of ZnO NPs in the polymer matrix. TEM and HRTEM images showed that the PANI‐ZnO nanocomposites had an average diameter of 25–30 nm and were nicely dispersed in the polymer matrix. Antistatic performance of the nanocomposite impregnated fabric was investigated by static decay meter and John Chubb instrument. The static decay time of the film was in the range 0.5 ? 3.4 s on recording the decay time from 5000 V to 500 V. This indicated that the nanocomposite based on PANI‐ZnO nanocomposites has great potential to be used as an effective antistatic material. © 2015 Society of Chemical Industry     

Constructing a Carbon-Encapsulated Carbon Composite Material with Hierarchically Porous Architectures for Efficient Capacitive Storage in Organic Supercapacitors

Hierarchical porous activated carbon (HPAC) materials with fascinating porous features are favored for their function as active materials for supercapacitors. However, achieving high mass-loading of the HPAC electrodes remains challenging. Inspired by the concepts of carbon/carbon (C/C) composites and hydrogels, a novel hydrogel-derived HPAC (H-HPAC) encapsulated H-HPAC (H@H) composite material was successfully synthesized in this study. In comparison with the original H-HPAC, it is noticed that the specific surface area and pore parameters of the resulting H@H are observably decreased, while the proportions of nitrogen species are dramatically enhanced. The free-standing and flexible H@H electrodes with a mass-loading of 7.5 mg/cm² are further prepared for electrochemical measurements. The experiments revealed remarkable reversible capacitance (118.6 F/g at 1 mA/cm²), rate capability (73.9 F/g at 10 mA/cm²), and cycling stability (76.6% of retention after 30,000 cycles at 5 mA) are delivered by the coin-type symmetric cells. The cycling stability is even better than that of the H-HPAC electrode. Consequently, the findings of the present study suggest that the nature of the HPAC surface is a significant factor affecting the corresponding capacitive performances.     

Gelation of Mixed Gels Containing κ-Carrageenan and Skim Milk Components

ABSTRACT: The gelation characteristics of mixed gels containing κ-carrageenan and skim milk or milk fractions (skim milk permeate or retentate) obtained by ultrafiltration were examined. Increasing the skim milk solids content of mixtures containing carrageenan increased setting temperatures and gel strength. The milk proteins contributed to gel strength but did not influence the setting temperature of mixtures. The binding of denatured whey proteins to casein micelles affected gel network formation of milk-carrageenan mixtures containing 10% milk solids. Network formation in mixed gels containing carrageenan and milk or milk fractions was initiated by the carrageenan component and dictated primarily by the ionic content of the mixtures.     

Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

Physical properties of stirred yoghurt made from reconstituted skim milk that was high-pressure (HP)-treated at 100, 250 or 400 MPa, at 25, 70 or 90 °C, for 10 min, prior to inoculation with yoghurt cultures, were studied; portions of milk HP-treated at 25 °C were also heat-treated at 90 °C for 10 min before or after pressure treatment. Control yoghurts were made from skim milk given a heat treatment at 90 °C for 10 min. Fermentation time was not affected by treatment applied to the milk. HP treatment of skim milk at 25 °C, before or after heat treatment, gave stirred yoghurts of similar viscosities to that made from conventionally heat-treated milk. Lower viscosities were obtained when stirred yoghurts were made with milk HP-treated at elevated temperatures. A model is proposed to correlate properties of yoghurt with HP/heat-induced changes in interactions and structures of protein in the milk samples.Industrial relevanceTo meet end user expectations, the dairy industry needs to diversify its product range by tailoring specific functionalities. To meet these expectations, new processing methods such as high-pressure processing are of interest for their potential to achieve specific and/or novel functionalities and/or improve efficiencies, including reduced chemical and water use. In this paper, an investigation of the use simultaneous pressurization and heating of milk before the manufacture of stirred yoghurt is presented.