scholarly journals Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

2007 ◽  
Vol 87 (2) ◽  
pp. 119-137 ◽  
Author(s):  
Fanny Guyomarc’h ◽  
Orlane Mahieux ◽  
Marie Renan ◽  
Marc Chatriot ◽  
Valérie Gamerre ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Alkaline Ph ◽  
Ph Conditions ◽  
Acid Gelation

Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk

LWT ◽  
2011 ◽  
Vol 44 (4) ◽  
pp. 1189-1198 ◽  
Author(s):  
H.E. Oh ◽  
M. Wong ◽  
D.N. Pinder ◽  
S.G. Anema
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Pressure Treatment ◽  
Acid Gelation ◽  
Subsequent Acid

scholarly journals Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk

2005 ◽  
Vol 85 (6) ◽  
pp. 515-526 ◽  
Author(s):  
Olivia Ménard ◽  
Bénédicte Camier ◽  
Fanny Guyomarc’h
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Alkaline Ph ◽  
Rennet Coagulation

Distribution and Resistance to Pasteurization of Aflatoxin M1 in Naturally Contaminated Whole Milk, Cream and Skim Milk

1983 ◽  
Vol 46 (6) ◽  
pp. 530-532 ◽  
Author(s):  
DANA W. WISEMAN ◽  
RHONÁS. APPLEBAUM ◽  
ROBERT E. BRACKETT ◽  
ELMER H. MARTH
Keyword(s):  
Heat Treatment ◽  
Skim Milk ◽  
Aflatoxin M1 ◽  
Whole Milk

Milk, naturally contaminated with aflatoxin M1 (AFM1) was separated with a hand-operated separator. Distribution of AFM1 paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM1. Cream accounted for 5–15% of the amount of whole milk and had 2–14% of AFM1 that originally occurred in whole milk. Cream and skim milk were pasteurized at 64°C for 30 min, AFM1 was stable in both products given this heat treatment.

Heat Resistance of Escherichia coli in Cow and Buffalo Milk

1980 ◽  
Vol 43 (5) ◽  
pp. 376-380 ◽  
Author(s):  
R. S. SINGH ◽  
B. RANGANATHAN
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Heat Resistance ◽  
Skim Milk ◽  
Buffalo Milk ◽  
Time Interval ◽  
E Coli ◽  
Heat Resistant ◽  
Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk

2010 ◽  
Vol 77 (3) ◽  
pp. 257-264 ◽  
Author(s):  
Jayani Chandrapala ◽  
Ian McKinnon ◽  
Mary Ann Augustin ◽  
Punsandani Udabage
Keyword(s):  
Heat Treatment ◽  
High Temperatures ◽  
Skim Milk ◽  
Milk Composition ◽  
Complexing Agents ◽  
Calcium Activity ◽  
Initial Ph ◽  
Ph Decrease ◽  
Milk Solids

The pH and calcium activity of reconstituted skim milk solutions (9–21% w/w milk solids non-fat) on heating and after cooling were studied as a function of milk pH prior to heating (pH 6·2–7·2 at 25°C) and added calcium complexing agents (phosphate or EDTA). The pH decreased as the temperature was raised from 25 to 90°C and the magnitude of the pH decrease was greater with increase in initial pH at 25°C before heating or milk concentration. The pH decrease on heating from 25 to 90°C in skim milk solutions with added calcium complexing agents was lower than that of milk without the addition of these salts. The calcium activity decreased on heating from 25 to 60°C. The magnitude of the change decreased with increase in initial pH at 25°C before heating and milk concentration. The decrease in calcium activity on heating from 25 to 60°C for skim milk solutions with added calcium complexing agents was lower than that of milk solutions without the addition of calcium complexing agents. The changes in pH and calcium activity on heating milk were largely reversible after cooling the milk. The results suggested that the pH and calcium activity at high temperatures are a function of the milk composition. Knowledge of the initial pH prior to heating alone is not sufficient for predicting the changes that occur during heating.

scholarly journals Epimerization and Decomposition of Kojibiose and Sophorose by Heat Treatment under Neutral pH Conditions

2019 ◽  
Vol 66 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Kazuhiro Chiku ◽  
Mami Wada ◽  
Haruka Atsuji ◽  
Arisa Hosonuma ◽  
Mitsuru Yoshida ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Neutral Ph ◽  
Ph Conditions

Changes in milk on heating: viscosity measurements

1993 ◽  
Vol 60 (2) ◽  
pp. 139-150 ◽  
Author(s):  
Theo J. M. Jeurnink ◽  
Kees G. De Kruif
Keyword(s):  
Heat Treatment ◽  
Heat Exchangers ◽  
Hard Spheres ◽  
Whey Proteins ◽  
Skim Milk ◽  
Quantitative Model ◽  
Casein Micelles ◽  
Mutual Attraction ◽  
Viscosity Measurements ◽  
Quantitative Basis

SummarySkim milk was heated at 85 °C for different holding times. As a result of such heating, whey proteins, in particular β-lactoglobulin, denatured and associated with casein micelles. This led to an increase in size of the casein micelles but also to a different interaction between them. Both these changes could be described by using a quantitative model which was developed for the viscosity of so-called adhesive hard spheres. We applied the model successfully to skim milk and were able to describe on a quantitative basis the changes due to the heat treatment of milk. It was shown that after heating the casein micelles became larger and acquired a mutual attraction. The unfolding of the whey proteins and their subsequent association with the casein micelles appeared to be responsible for these changes. How this reaction influences the fouling of heat exchangers is discussed.

Inhibition of the Antibacterial Lactoperoxidase-Thiocyanate-Hydrogen Peroxide System by Heat-Treated Milk

1985 ◽  
Vol 48 (6) ◽  
pp. 494-498 ◽  
Author(s):  
B. EKSTRAND ◽  
W. M. A. MULLAN ◽  
A. WATERHOUSE
Keyword(s):  
Heat Treatment ◽  
Hydrogen Peroxide ◽  
Skim Milk ◽  
Inhibitory Effect ◽  
Sulfhydryl Groups ◽  
Inhibitory Factor ◽  
Casein Micelle ◽  
Heated Milk ◽  
Heat Treated

The antibacterial system, lactoperoxidase-H2O2-SCN− was affected by the presence of heated milk or skim milk reconstituted from powders having received severe heat treatment. This inhibitory effect was related to the increase in exposed sulfhydryl groups and to the redistribution of protein between micellar and whey phases. Chromatographic analyses of heat-treated milk showed that the inhibitory factor was associated with the casein micelle fraction. The inhibition, however, was overcome by addition of unheated skim milk.

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