Article
Chemistry, Applied
Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Summary: This study investigated the effects of whey proteins and heat treatment on the hydrolysis and coagulation processes of kappa-casein under gastric conditions. Whey proteins did not affect the hydrolysis of kappa-casein but retarded the coagulation process. Heat treatment did not affect the hydrolysis kinetics in whey protein-free samples, but slightly impaired the hydrolysis rate in WP-containing samples. The coagulation process of WP-free samples was little affected by heat treatment while the heated samples showed delayed coagulation at pH 6.3 and enhanced coagulation at pH 6.0.
Review
Chemistry, Applied
Taco Nicolai, Christophe Chassenieux
Summary: This review focuses on the gelation of casein micelle suspensions induced by heating below 90°C. It discusses the impact of protein concentration, pH, mineral composition, and whey proteins on the gelation process, and also reviews the literature on heat-induced gelation of reconstituted skim milk.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Dairy & Animal Science
Marshall Dunn, David M. Barbano, MaryAnne Drake
Summary: The study investigated the impact of temperature and protein concentration on the viscosity and gelation of liquid micellar casein concentrate (MCC) during cold storage. Results showed that higher protein concentrations of MCC formed gels upon cooling, while lower concentrations remained viscous liquids. Additionally, the gel strength of MCC increased over time at 4 degrees C, indicating potential interactions between protein concentrations and temperature on the viscosity and gelation properties.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Applied
Marios Andreadis, Thomas Moschakis
Summary: The heat-induced gelation of whey proteins in the presence of sodium chloride and ethanol was studied. The addition of ethanol increased the stiffness of the gels, while sodium chloride affected their microstructure and mechanical properties. These findings have implications for the development of new food products with various functionalities.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, Youjin Baek, Gwang-woong Go, Hyeon Gyu Lee
Summary: This study investigated the effects of the casein to whey proteins (CW) ratio in milk on body composition, muscle strength, and endurance exercise capacity in rats. The results showed that increasing the ratio of whey proteins can improve muscle strength and endurance without affecting body weight or composition.
Article
Chemistry, Applied
Kilian Daffner, Saumil Vadodaria, Lydia Ong, Stefan Nobel, Sally Gras, Ian Norton, Tom Mills
Summary: This study investigates the impact of formulation parameters and pre-processing parameters on gel formation in personalized food manufacturing, focusing on the influence of pH values and content of ingredients in the system. It concludes that suspensions with a certain aggregation rate can be printable and form firm and stable gels.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Anais Lavoisier, Martine Morzel, Severine Chevalier, Gwenaele Henry, Julien Jardin, Marielle Harel-Oger, Gilles Garric, Didier Dupont
Summary: This study investigated the digestion differences of high-protein dairy products in the elderly population. The results showed that the digestion rate in the gastric phase was slower in the older adult model, but no significant differences were observed in proteolysis in the intestinal phase compared to the young adult model.
Article
Agriculture, Dairy & Animal Science
D. M. Whitt, J. Pranata, B. G. Carter, D. M. Barbano, M. A. Drake
Summary: The study aimed to determine the removal level of milk-derived whey protein (MDWP) needed to eliminate sulfur/eggy flavor in fat-free micellar casein concentrate (MCC) beverages. It was found that the purity of MCC and the fat content in the beverages had an impact on flavor. Increasing MCC purity had a greater effect in reducing sulfur/eggy flavor compared to increasing milk fat content.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Chemistry, Physical
Carmen Masia, Lydia Ong, Amy Logan, Regine Stockmann, Joanna Gambetta, Poul Erik Jensen, Saeed Rahimi Yazdi, Sally Gras
Summary: The aim of this study was to investigate the effects of transglutaminase (TG) on the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels. The study found that TG treatment significantly improved the textural characteristics of the gels, resulting in harder and more springy gels.
Article
Biochemistry & Molecular Biology
Layla Panahipour, Selma Husejnovic, Jila Nasirzade, Stephan Semelmayer, Reinhard Gruber
Summary: The study found that casein and whey powder can enhance the TGF-beta activity in oral cells and regulate the expression of ID1 and ID3 genes. These findings contribute to a better understanding of the mechanism of action of casein and whey in oral health.
Article
Chemistry, Applied
Rongwei Han, Runjia Shi, Zhongna Yu, Harvey Ho, Qijing Du, Xueheng Sun, Jun Wang, Hongning Jiang, Rongbo Fan, Yongxin Yang
Summary: The proteome of casein micelles (CMs) in different types of milk changes following heat treatment, with some proteins showing similar changes across species while others differ. Understanding the distribution and variations of the proteomes of CMs following heat treatment is important in identifying proteins that are dissociated and attached to CMs from different dairy species.
Article
Chemistry, Applied
Ricardo Uribe-Alvarez, Craig P. Murphy, Caroline Coleman-Vaughan, Norah O'Shea
Summary: This study evaluated the cold-and heat-induced gelation properties of whey protein isolate (WPI) for use in 3D food printing. It found that the concentration of WPI and the calcium ion concentration affect the gelation capability and thermal reversibility. TIRG with low hardness, resilience, and extrusion force loss during heating are potentially suitable for 3DFP.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jozef Curlej, Peter Zajac, Jozef Capla, Jozef Golian, Lucia Benesova, Adam Partika, Alexander Feher, Silvia Jakabova
Summary: Milk, a highly nutritious food processed by heat treatment, undergoes molecular changes in whey proteins, resulting in the formation of whey protein-casein polymer complex. Increased temperature and duration of heat treatment significantly enhance the formation of this complex.
Article
Chemistry, Applied
Sophie J. Gaspard, Prateek Sharma, Ciaran Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Summary: CMP has a significant impact on the heat-induced denaturation and gelation of whey proteins at pH 6.4 and 7.2, including increasing denaturation and gelation temperatures and affecting the structure of the gel.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Ozgenur Coskun, Norbert Raak, Milena Corredig
Summary: This study investigated the physical and chemical changes of milk concentrates after heating and cooling, and examined the effect of soluble phase composition on viscosity changes and protein aggregation. The results showed that heating led to a decrease in protein particle diameter and bulk viscosity, while turbidity increased. The presence of whey proteins was found to drive casein dissociation. Cooling kinetics also affected the dissociation of caseins in heated skim milk. Control of diafiltration for ions and whey protein depletion is critical for the technological quality of the concentrates.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Guillaume Delaplace, Paulo Peres De Sa Peixoto
Summary: Individual caseins in milk form protein assemblies called casein micelles (CM), which represent around 80% of the milk protein. Microbial transglutaminase (mTGase) promotes the stability of CM under acidic conditions by facilitating covalent cross-linking. This study aims to determine the structure of cross-linked CM at different cross-linking degrees and pH values, and correlate these changes with the viscosity of the dispersions.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)