HEAT STABILITY OF PEANUT/MILK PROTEIN BLENDS

AbstractThe objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.

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Effect of pH on heat stability of yak milk protein

International Dairy Journal ◽

10.1016/j.idairyj.2013.10.015 ◽

2014 ◽

Vol 35 (1) ◽

pp. 102-105 ◽

Cited By ~ 15

Author(s):

Qiming Li ◽

Ying Ma ◽

Shenghua He ◽

Walid Elfalleh ◽

Weiyi Xu ◽

...

Keyword(s):

Milk Protein ◽

Heat Stability ◽

Effect Of Ph ◽

Yak Milk

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Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics

International Dairy Journal ◽

10.1016/j.idairyj.2016.06.010 ◽

2016 ◽

Vol 61 ◽

pp. 220-227 ◽

Cited By ~ 22

Author(s):

Yingchen Lin ◽

Alan L. Kelly ◽

James A. O'Mahony ◽

Timothy P. Guinee

Keyword(s):

Protein Content ◽

Milk Protein ◽

Heat Stability ◽

Milk Protein Content ◽

Dairy Protein ◽

Ethanol Stability

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Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions

Journal of Dairy Science ◽

10.3168/jds.2020-18937 ◽

2021 ◽

Vol 104 (1) ◽

pp. 134-137

Author(s):

V. Sunkesula ◽

A. Kommineni ◽

G.H. Meletharayil ◽

C. Marella ◽

L.E. Metzger

Keyword(s):

Milk Protein ◽

Short Communication ◽

Heat Stability ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

Effect Of Ph ◽

Communication Effect

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Production, composition and manufacturing properties of milk from dairy cows fed hay and silages made from either wilted herbage or formaldehyde-treated herbage

Australian Journal of Experimental Agriculture ◽

10.1071/ea9790290 ◽

1979 ◽

Vol 19 (98) ◽

pp. 290 ◽

Cited By ~ 1

Author(s):

SC Valentine ◽

RB Wickes

Keyword(s):

Lactic Acid ◽

Dairy Cows ◽

Milk Fat ◽

Dry Matter ◽

Protein Production ◽

Milk Protein ◽

Heat Stability ◽

Dairy Farmers ◽

Ad Libitum ◽

Production Composition

Hay, normal silage, and silages prepared from herbage either treated with formaldehyde at 0.8% of the dry matter (DM) ('formaldehyde silage') or wilted to 31 % DM ('wilted silage') were all made from grass/clover herbage cut at the same time. Dairy cows were offered the feeds ad libitum together with 4.5 kg of a barley-meatmeal concentrate daily. The chemical composition, digestibility and DM intake of the feeds together with the production, composition and manufacturing properties of the milk were determined. Compared with normal silage, the formaldehyde silage and wilted silage had lower concentrations of total titratable acids, butyric acid and lactic acid. The DM intakes (g day-1kg -0.75 by COWS of normal silage (126.7) and wilted silage (133.7) were higher than those of formaldehyde silage (114.0) and hay (103.6). The yield of milk fat (kg day-1) was greater for the cows offered wilted silage (0.62) and hay (0.62) than for cows offered normal silage (0.58). The yield of milk protein (kg day-1) was greater for the cows offered wilted silage (0.54) and hay (0.54) than for those offered formaldehyde silage (0.50) and normal silage (0.47). The percentages of milk protein and solids not fat, respectively, were greater for the cows offered wilted silage (3.37, 8.83), formaldehyde silage (3.30, 8.83) and hay (3.30, 8.89) than for those offered normal silage (3.1 5, 8.61). No differences were found between treatments in the heat stability characteristics of the milk. However, the milk of cows fed normal silage produced a firmer rennet curd than the milk from cows fed hay, wilted silage or formaldehyde silage. Cows offered normal silage, formaldehyde silage, wilted silage and hay had liveweight gains (kg day-1) of 0.1 6, 0.35, 0.86 and 0.04, respectively. It is concluded that although the milk fat and protein production of cows fed wilted silage and hay were similar, dairy farmers may prefer to feed wilted silage to dairy cows especially in late lactation, because of the ability of the cows to consume more wilted silage and consequently increase liveweight in preparation for the next lactation.

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Heat stability of reconstituted milk protein concentrate powders

International Dairy Journal ◽

10.1016/j.idairyj.2014.03.005 ◽

2014 ◽

Vol 37 (2) ◽

pp. 104-110 ◽

Cited By ~ 54

Author(s):

Shane V. Crowley ◽

Mathilde Megemont ◽

Inge Gazi ◽

Alan L. Kelly ◽

Thom Huppertz ◽

...

Keyword(s):

Milk Protein ◽

Heat Stability ◽

Protein Concentrate ◽

Milk Protein Concentrate ◽

Reconstituted Milk

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The stability of milk protein to heat: II. Effect on heat stability of ageing milk at different temperatures

Journal of Dairy Research ◽

10.1017/s0022029900011742 ◽

1966 ◽

Vol 33 (1) ◽

pp. 83-91 ◽

Cited By ~ 12

Author(s):

D. T. Davies ◽

J. C. D. White

Keyword(s):

Milk Protein ◽

Heat Stability ◽

Subclinical Mastitis ◽

Progressive Increase ◽

Common Occurrence ◽

Coagulation Time ◽

Rate Of Increase ◽

Different Temperatures ◽

Significant Change ◽

The Stability

SummaryThe effect on heat stability as measured by coagulation time, of storing separated milk at 20, 4 and −20 °C has been examined. Milk with a good coagulation (initial clots large) could be stored for at least 30 h at 20 °C, 1 week at 4 °C and 1 month at −20 °C with no significant change in coagulation time. With milks giving a poor coagulation (initial clots small), a common occurrence during storage at 20 °C was a marked progressive increase in coagulation time; the rate of increase was reduced by storage at 4 °C. The increase in coagulation time of these labile milks, which are usually obtained from cows with subclinical mastitis, may occur to the same extent in darkness as in light, may be enhanced by exposure to light or may occur only when the milk is exposed to light. From these results, together with others reported by Davies & White (1966) and White & Davies (1966) it is concluded that, in studying heat stability, milks giving a good coagulation should be regarded as in a different class from milks giving a poor coagulation.

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715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat

Journal of Dairy Research ◽

10.1017/s0022029900009274 ◽

1958 ◽

Vol 25 (2) ◽

pp. 281-296 ◽

Cited By ~ 27

Author(s):

J. C. D. White ◽

D. T. Davies

Keyword(s):

Calcium Phosphate ◽

Milk Protein ◽

Heat Stability ◽

Milk Composition ◽

Ionized Calcium ◽

Coagulation Time ◽

Complex Iv ◽

Stage Of Lactation ◽

The Stability ◽

The Relationship

1. The variation in the stability of milk protein to heat and the relationship between milk composition and heat stability were examined.2. The coagulation times of the majority of the milk samples decreased by a factor of about 3 with an increase in temperature of 10°C. over the range 130–150°C. Because of the general proportionality of the coagulation times at 130, 140 and 150°C., the coagulation time at 130°C. only were used as a measure of the stability of the samples to heat.3. The coagulation times of herd bulk milks ranged from 17·2 to 59·0 min. at 130°C., whereas the range for samples from individual cows was 0·6–86·2 min.4. Samples of colostrum were very unstable to heat, and milk from cows in late lactation tended to have the longest coagulation times, but otherwise there was little relation between the heat stability of milk and the stage of lactation of the cow.5. Although colostrum samples were comparatively rich in ionized calcium, their marked instability to heat appeared to be caused solely by their high content of lactalbumin plus lactoglobulin.6. The stability to heat of the calcium caseinate-calcium phosphate complex in all samples, other than colostrum, could not be closely related either to the concentration and composition of the complex or to the composition and salt-balance of the aqueous phase.7. When the calcium phosphate content of the caseinate complex was relatively low, the heat stability of the complex tended to be inversely related to the concentration of ionized calcium in the milk, but in general coagulation time was not related to the concentration of ionized calcium.

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Alcohol and Heat Stability of Milk Protein

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(90)79064-9 ◽

1990 ◽

Vol 73 (12) ◽

pp. 3613-3626 ◽

Cited By ~ 47

Author(s):

David S. Horne ◽

D. Donald Muir

Keyword(s):

Milk Protein ◽

Heat Stability

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Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

Journal of Dairy Research ◽

10.1017/s0022029917000528 ◽

2017 ◽

Vol 84 (4) ◽

pp. 471-478 ◽

Cited By ~ 4

Author(s):

Lata Ramchandran ◽

XiaoXia Luo ◽

Todor Vasiljevic

Keyword(s):

Particle Size ◽

Milk Protein ◽

Treatment Options ◽

Skim Milk ◽

Heat Stability ◽

Casein Micelle ◽

Calcium Distribution ◽

Protein Concentrates ◽

Enhanced Solubility ◽

Emulsification Capacity

Modulating conditions during ultrafiltration of skim milk appears to be a feasible strategy to obtain milk protein concentrates (MPC) with tailored functionalities. Adjustment of pH and process temperature attenuated properties of casein micelle resulting in enhanced emulsification capacity. Additional pre-treatment options such as addition of calcium chelators can further impact on the functionality of MPC by modifying the calcium distribution and casein micelle integrity. The objective of the project was to establish effects of pre-treating skim milk with calcium chelators (EDTA or citrate) in concentrations between 10 to 30 mmprior to UF on the physical properties of the feed, corresponding retentates and dried MPC, including particle size, zeta potential and calcium distribution in skim milk and the corresponding retentates, as well as the physical functionalities such as solubility, heat stability and emulsifying properties. Addition of calcium chelators (EDTA or citrate), at levels 20–30 mmconcentrations reduced casein micelle size as well as total, soluble and ionic calcium contents that resulted in MPC with enhanced solubility and heat stability. The emulsion capacity was, however, improved only with EDTA at 10 mmconcentration. The enhanced functionality is attributed to the reduced particle size resulting from the removal of calcium from the retentate that could modify micellar casein to an extent sufficient to cause such improvements.

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