The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification |
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| Affiliation: | 1. Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China;2. State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, China;3. Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA;1. School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China;2. The Riddet Institute, Palmerston North, New Zealand;3. School of Chemical Sciences. The University of Auckland, New Zealand;4. School of Chemistry, The University of Melbourne, Australia;1. College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China;2. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;1. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstr. 21, D-70599 Stuttgart, Germany;2. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, Garbenstr. 25, D-70599 Stuttgart, Germany;3. FrieslandCampina, Amersfoort, The Netherlands;4. Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands |
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| Abstract: | Milk samples were acidified with different amounts of glucono-δ-lactone (GDL) and samples of permeates were collected rapidly by ultrafiltration at intervals during acidification. Calcium contents of these sera were measured to define the extent and rate of dissociation of micellar calcium phosphate. In parallel samples, measurements were made of the ultrasonic velocity and the ultrasonic attenuation of milks and permeates. This allowed the establishment of a complete profile of the changing mineral distribution of milk and changes in ultrasonic properties, as functions of pH. The results showed that changes in both of ultrasonic parameters depended almost completely on changes in composition of milk serum, and that states of casein micelles made little contribution. This makes ultrasound an excellent method for following the release of calcium and the progress of acidification in milks. |
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