Journal of Dairy Science
Volume 91, Issue 3 , Pages 959-969 , March 2008

Rheological Properties of Rennet Gels Containing Milk Protein Concentrates

  • M.A. Ferrer

      Affiliations

    • Department of Nutrition and Dietetics, University of Zulia, Maracaibo, Venezuela, 4005
    • Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1 Canada
    • ,
  • A.R. Hill

      Affiliations

    • Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1 Canada
    • ,
  • M. Corredig

      Affiliations

    • Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1 Canada
    • Corresponding Author InformationCorresponding author.

Received 18 July 2007 ,Accepted 8 November 2007.

References 

  1. Alexander M, Rojas-Ochoa L, Leser M, Schurtenberger P. Structure, dynamics, and optical properties of concentrated milk suspensions: An analogy to hard-sphere liquids. J. Colloid Interface Sci. 2002;253:35–46
  2. Alvarez VB, Wolters CL, Vodovotz Y, Ji T. Physical properties of ice cream containing milk protein concentrates. J. Dairy Sci. 2005;88:862–871
  3. Anderson KA. A micro-digestion and analysis for the determination of macro and micro elements in plant tissue by inductively coupled plasma atomic emission spectrometry. J. Atmos. Spectrom. 1996;1:30
  4. Anderson KA. Analytical Technique for Inorganic Contaminants. Gaithersburg, MD: AOAC Int.; 1999;
  5. Anema SG, Klostermeyer H. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C. J. Agric. Food Chem. 1997;45:1108–1115
  6. Anema SG, Li Y. Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk. Lebensm. Wiss. Technol. 2000;33:335–343
  7. Anema SG, Li Y. Effect of pH on the association of denatured whey protein with casein micelles in heated reconstituted skim milk. J. Agric. Food Chem. 2003;53:1640–1646
  8. Anema SG, Pinder DN, Hunter RJ, Hemar Y. Effect of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids. 2006;20:386–393
  9. AOAC. Official Methods of Analysis. 19th ed. Gaithersburg, MD: AOAC; 1990;
  10. Barbosa-Canovas GV, Ortega-Rivas E, Juliano P, Yan H. Bulk properties. Food Powders (Physical Properties, Processing and Functionality). New York, NY: Kluwer Academic/Plenum Publishers; 2005;Page 81
  11. Calvo MM, Andrew AJ, Leaver J. Heat-induced interactions between serum albumin, immunoglobulin, and κ-casein inhibit the primary phase of renneting. J. Agric. Food Chem. 1995;43:2823–2827
  12. Caron A, St-Gelais D, Pouliot Y. Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders. Int. Dairy J. 1997;7:445–451
  13. Carr AJ. Milk protein concentrate products and the uses thereof. Int. Patent Applic. WO02/196208A2. Wellington, New Zealand: New Zealand Dairy Board; 2002;
  14. Castro-Morel M, Harper WJ. Basic functionality of milk protein concentrates. Milchwissenschaft. 2002;57:367–369
  15. Castro-Morel M, Harper WJ. Effect of retentate heat treatment and spray dryer inlet temperature on the properties of milk protein concentrates. Milchwissenschaft. 2003;58:13–16
  16. Dalgleish DG, Spagnuolo PA, Goff DH. A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. Int. Dairy J. 2004;14:1025–1031
  17. Davenel A, Schuck P, Marchal P. A NMR relaxometry method for determining the reconstitutability and the water holding capacity of protein-rich milk powders. Milchwissenschaft. 1997;52:35–39
  18. de la Fuente MA. Changes in the mineral balance of milk submitted to technological treatments. Trends Food Sci. Technol. 1998;9:281–288
  19. Donato L, Dalgleish DG. Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. J. Agric. Food Chem. 2006;54:7804–7811
  20. Gaiani C, Banon S, Scher J, Schuck P, Hardy J. Use of a turbidity sensor to characterize the micellar casein powder rehydratation: Influence of some technological effects. J. Dairy Sci. 2005;88:2700–2706
  21. Guyomar’ch F, Law AJR, Dalgleish DG. Formation of soluble and micelle-bound protein aggregates in heated milk. J. Agric. Food Chem. 2003;51:4652–4660
  22. Guzmán-Gonzále M, Morais F, Ramos M, Amigo L. Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. J. Sci. Food Agric. 1999;79:1117–1122
  23. Havea P. Protein interactions in milk protein concentrate powders. Int. Dairy J. 2006;16:415–422
  24. Hemar YH, Hall CE, Singh H. Rheological properties of oil-in-water emulsions formed with milk protein concentrate. J. Texture Stud. 2005;36:289–293
  25. Hoffmann MA, Roefs SP, Verheul M, van Mill PJ, De Kruif CG. Aggregation of β-lactoglobulin studied by in situ light scattering. J. Dairy Res. 1996;63:423–430
  26. Horne D. Casein interactions: Casting light on the black boxes, the structure in the Dairy products. Int. Dairy J. 1998;8:171–177
  27. Kameswaran S, Smith DE. Rennet clotting times of skim milk based rennet gels supplemented with an ultrafiltrated milk protein concentrate. Milchwissenschaft. 1999;54:546–549
  28. Kuo CJ, Harper WJ. Effect of hydration time of milk protein concentrates on cast Feta cheese texture. Milchwissenschaft. 2003;58:283–286
  29. Kuo CJ, Harper WJ. Rennet gel properties of milk protein concentrates (MPC). Milchwissenschaft. 2003;58:181–184
  30. López-Fandiño R, Olano A, San Jose C, Ramos M. Application of reversed-phase HPLC to the study of proteolysis in UHT milk. J. Dairy Res. 1993;60:111–116
  31. McKenna, A. B. 2000. Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders. PhD Thesis. Massey University, Palmerston North, New Zealand.
  32. McMahon DJ, Yousf BH, Kalab M. Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra high temperature processing with or without ultrafiltration. Int. Dairy J. 1993;3:239–256
  33. Mistry VV, Hassan HN. Delactosed, high milk protein powder. 1. Manufacture and composition. J. Dairy Sci. 1991;74:1163–1169
  34. Novak A. Application of membrane filtration in the production of milk protein concentrates. Bull. Int. Dairy Fed. 1996;311:26–27
  35. Rehman S, Farkye N, Yim B. Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification. J. Dairy Sci. 2003;86:3841–3848
  36. Pomprasirt V, Singh H, Lucey J. Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder. Int. J. Dairy Technol. 1998;51:1998–2001
  37. Sandra S, Alexander M, Dalgleish D. The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy. J. Colloid Interface Sci. 2007;80:364–373
  38. Singh H, Fox P. Heat stability of milk: Further studies on the pH-dependent dissociation of micellar κ-casein. J. Dairy Res. 1986;53:237–248
  39. Singh H, Shalabi SI, Fox PF, Flynn A, Barry A. Rennet coagulation of heated milk: Influence of pH adjustment and before or after heating. J. Dairy Res. 1988;55:205–215
  40. Udabage P, McKinnon IR, Augustin MA. Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk. J. Dairy Sci. 2001;84:1569–1575
  41. Van Hooydonk ACM, De Koster PG, Borrigter IJ. The renneting of heated milk. Neth. Milk Dairy J. 1987;41:3–18
  42. Vasbinder AJ, Rollema HJ, De Kruif KG. Impaired rennetability of heated milk: Study of enzymatic hydrolysis and gelation kinetics. J. Dairy Sci. 2003;86:1548–1555
  43. Waungana A, Singh H, Bennet R. Rennet coagulation properties of skim milk concentrated by ultrafiltration: Effects of heat treatment and pH adjustment. Food Res. Int. 1999;31:645–651
  44. Zbikowska A, Szerszunowicz I. Effects of heating the solutions of milk protein concentrates on the composition of proteins, Ca and P in a gel network after rennet and acid rennet coagulation. Polish J. Food Nutr. Sci. 2003;12/53:37–41

PII: S0022-0302(08)71351-1

doi: 10.3168/jds.2007-0525

Journal of Dairy Science
Volume 91, Issue 3 , Pages 959-969 , March 2008

Article Tools

* Image Usage & Resolution