Physico-chemical properties of casein micelles in unheated skim milk concentrated by osmotic stressing: Interactions and changes in the composition of the serum phase

2014 ◽  
Vol 34 ◽  
pp. 46-53 ◽  
Author(s):  
Pulari Krishnankutty Nair ◽  
Marcela Alexander ◽  
Douglas Dalgleish ◽  
Milena Corredig
Keyword(s):  
Skim Milk ◽  
Chemical Properties ◽  
Casein Micelles ◽  
Physico Chemical

The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid

2017 ◽  
Vol 69 ◽  
pp. 329-340 ◽  
Author(s):  
Elisa Lam ◽  
Carl Holt ◽  
Pat Edwards ◽  
Ian McKinnon ◽  
Don Otter ◽  
...  
Keyword(s):  
Ethylenediaminetetraacetic Acid ◽  
Skim Milk ◽  
Chemical Properties ◽  
Physico Chemical

Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles

1996 ◽  
Vol 6 (3) ◽  
pp. 257-272 ◽  
Author(s):  
J.A. Lucey ◽  
C. Gorry ◽  
B. O'Kennedy ◽  
M. Kalab ◽  
R. Tan-Kinita ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Casein Micelles ◽  
Physico Chemical

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
M. R. Patil ◽  
C. D. Khedkar ◽  
C. D. Chavan ◽  
P. S. Patil
Keyword(s):  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
International Standards ◽  
Plate Count ◽  
Physico Chemical ◽  
Significant Difference

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P less than 0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

Physico-chemical properties of casein micelles reformed from urea-treated milk

1974 ◽  
Vol 41 (1) ◽  
pp. 45-53 ◽  
Author(s):  
T. C. A. McGann ◽  
P. F. Fox
Keyword(s):  
Binding Capacity ◽  
Chemical Properties ◽  
Heat Stability ◽  
Casein Micelles ◽  
Second Stage ◽  
Bulk Milk ◽  
Rennet Coagulation ◽  
Physico Chemical ◽  
Micelle Size ◽  
Ethanol Stability

SummaryMicelles reconstituted from urea-treated milk by exhaustive dialysis against bulk milk were similar to native micelles with respect to colloidal phosphate: casein ratio, ethanol stability, heat stability and susceptibility to first-stage rennin action. Reconstituted micelles were considerably smaller than native micelles as indicated by turbidity, sedimentation and viscosity, had shorter second-stage rennet coagulation times, were unstable to [Ca2+] > 20 mM and had reduced base-binding capacity. It is suggested that the induced Ca sensitivity is due to unfavourable alterations in the micellar κ-casein coat arising from the decrease in average micelle size and can be offset by increasing the κ-casein complement of the system or by increasing the degree of aggregation by slowly raising the [Ca2+] level.

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