scholarly journals Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability

2016 ◽  
Vol 84 ◽  
pp. 52-60 ◽  
Author(s):  
Hotnida Sinaga ◽  
Nidhi Bansal ◽  
Bhesh Bhandari
Keyword(s):  
Storage Stability ◽  
Bovine Milk ◽  
Casein Micelle ◽  
Micelle Size ◽  
Milk Casein ◽  
And Storage

scholarly journals Sedimentation Analysis of Bovine Milk Casein Micelle at pH 6.8 and pH 5.8

1973 ◽  
Vol 20 (10) ◽  
pp. 473-477 ◽  
Author(s):  
I LIANG ◽  
ZENICHIRO HAMAUZU ◽  
SACHIO MATSUMOTO ◽  
DAIZO YONEZAWA
Keyword(s):  
Bovine Milk ◽  
Casein Micelle ◽  
Sedimentation Analysis ◽  
Milk Casein

Influence of homogenization of concentrated milks on the structure and properties of rennet curds

1983 ◽  
Vol 50 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Margaret L. Green ◽  
Richard J. Marshall ◽  
Frank A. Glover
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Size Distribution ◽  
Casein Micelle ◽  
Structure And Properties ◽  
Moisture Retention ◽  
Casein Micelles ◽  
Micelle Size ◽  
Whole Milk ◽  
Milk Casein

SummaryWhole milk was concentrated by ultrafiltration in a plant causing some homogenization of the fat. Comparisons were made with milk concentrated in a plant causing little homogenization and with milk homogenized conventionally. None of the processes appreciably affected the casein micelle size distribution. On rennet treatment of homogenized milk, casein micelle aggregation occurred more slowly, the protein network in the curd was less coarse and the rate of whey loss was reduced, compared with non-homogenized milk at the same concentration. In using concentrated milks for cheesemaking homogenization improved the composition of Cheddar cheese, because of increased fat and moisture retention, but curd fusion was poorer. Some aspects of the texture of the mature cheeses were improved, but the free fatty acid levels were higher. Values for the firmness of curds, formed from milks processed in different ways, did not relate to the extent of aggregation of the casein micelles. It is suggested that the complete cheesemaking process is driven by the tendency of the casein to aggregate.

High pressure treatment of bovine milk: effects on casein micelles and whey proteins

2004 ◽  
Vol 71 (1) ◽  
pp. 97-106 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F Fox ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Casein Micelle ◽  
Pressure Treatment ◽  
Casein Micelles ◽  
High Pressure Treatment ◽  
Micelle Size ◽  
Β Lactoglobulin

Effects of high pressure (HP) on average casein micelle size and denaturation of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) in raw skim bovine milk were studied over a range of conditions. Micelle size was not influenced by treatment at pressures <200 MPa, but treatment at 250 MPa increased micelle size by ∼25%, while treatment at [ges ]300 MPa irreversibly reduced it to ∼50% of that in untreated milk. The increase in micelle size after treatment at 250 MPa was greater with increasing treatment time and temperature and milk pH. Treatment times [ges ]2 min at 400 MPa resulted in similar levels of micelle disruption, but increasing milk pH to 7·0 partially stabilised micelles against HP-induced disruption. Denaturation of α-la did not occur [les ]400 MPa, whereas β-lg was denatured at pressures >100 MPa. Denaturation of α-la and β-lg increased with increasing pressure, treatment time and temperature and milk pH. The majority of denatured β-lg was apparently associated with casein micelles. These effects of HP on casein micelles and whey proteins in milk may have significant implications for properties of products made from HP-treated milk.

Composition of poorly and non-coagulating bovine milk and effect of calcium addition

2010 ◽  
Vol 77 (4) ◽  
pp. 398-403 ◽  
Author(s):  
Elin Hallén ◽  
Anne Lundén ◽  
Anna-Maria Tyrisevä ◽  
Maria Westerlind ◽  
Anders Andrén
Keyword(s):  
Bovine Milk ◽  
Protein Composition ◽  
Calcium Content ◽  
Casein Micelle ◽  
Independent Data ◽  
Coagulation Time ◽  
Data Set ◽  
Milk Samples ◽  
Micelle Size ◽  
Similar Association

Ninety-nine individual milk samples from 37 cows in lactation week 10–35, selected for producing well or poorly/non-coagulating milk, were compared regarding protein composition, total calcium content, casein micelle size, pH, and coagulating properties after addition of 0·05% CaCl2. The results showed that a low κ-casein concentration in milk was a risk factor for non-coagulation. CaCl2 addition improved coagulating properties (coagulation time, curd firmness) of nearly all samples and eliminated differences between poorly/non-coagulating and well-coagulating milk, particularly regarding curd firmness. A second, independent data set with 18 non-coagulating or well-coagulating milk samples were analysed for protein composition, where indications of a similar association with κ-casein was observed.

Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk

2019 ◽  
Vol 50 (6) ◽  
pp. 508-519 ◽  
Author(s):  
Hasitha Priyashantha ◽  
Åse Lundh ◽  
Annika Höjer ◽  
Mårten Hetta ◽  
Monika Johansson ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Interactive Effects ◽  
Casein Micelle ◽  
Micelle Size

scholarly journals Asphalt Incorporation with Ethylene Vinyl Acetate (EVA) Copolymer and Natural Rubber (NR) Thermoplastic Vulcanizates (TPVs): Effects of TPV Gel Content on Physical and Rheological Properties

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1397
Author(s):  
Nappaphan Kunanusont ◽  
Boonchai Sangpetngam ◽  
Anongnat Somwangthanaroj
Keyword(s):  
Storage Stability ◽  
Ethylene Vinyl Acetate ◽  
Softening Temperature ◽  
Plastic Waste ◽  
Gel Content ◽  
Modified Asphalt ◽  
C Storage ◽  
Thermoplastic Vulcanizates ◽  
Polymer Modified Asphalt ◽  
And Storage

Plastic waste has been incorporated with asphalt to improve the physical properties of asphalt and alleviate the increasing trend of plastic waste being introduced into the environment. However, plastic waste comes in different types such as thermoplastic or thermoset, which results in varied properties of polymer modified asphalt (PMA). In this work, four thermoplastic vulcanizates (TPVs) were prepared using different peroxide concentrations to produce four formulations of gel content (with varying extent of crosslinked part) in order to imitate the variation of plastic waste. All four TPVs were then mixed with asphalt at 5 wt% thus producing four formulations of PMA, which went through physical, rheological, and storage stability assessments. PMA with higher gel content possessed lower penetration and higher softening temperature, indicating physically harder appearance of PMA. Superpave parameters remained unchanged among different gel content PMA at temperatures of 64, 70, and 76 °C. PMA with any level of gel content had lower Brookfield viscosity than PMA without gel content at a temperature of 135 °C. Higher gel content resulted in shorter storage stability measured with greater different softening temperatures between top and bottom layers of PMA after 5 days of 163 °C storage. This study shows that asphalt with thermoset plastic waste is harder and easier to pave, thus making the non-recycling thermoset plastic waste more useful and friendly to the environment.

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