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Marie-hélène Famelart - One of the best experts on this subject based on the ideXlab platform.
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acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability
Food Chemistry, 2014Co-Authors: Marie-hélène Famelart, Florence Barbe, Olivia Menard, Yann Le Gouar, Caroline BuffiereAbstract:Abstract This study aimed at determining the kinetics of milk protein digestion and amino acid absorption after ingestion by six multi-canulated mini-pigs of two gelled dairy matrices having the same composition, similar rheological and structural properties, but differing by their mode of coagulation (acidification/Renneting). Duodenal, mid-jejunal effluents and plasma samples were collected at different times during 7 h after meal ingestion. Ingestion of the acid gel induced a peak of caseins and β-lactoglobulin in duodenal effluents after 20 min of digestion and a peak of amino acids in the plasma after 60 min. The rennet gel induced lower levels of both proteins in the duodenum (with no defined peak) as well as much lower levels of amino acids in the plasma than the acid gel. Plasma ghrelin concentrations suggested a potentially more satiating effect of the rennet gel compared to the acid gel. This study clearly evidences that the gelation process can significantly impact on the nutritive value of dairy products.
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Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships
LWT - Food Science and Technology, 2009Co-Authors: Juliane Floury, Bénédicte Camier, Jean Pierre Tissier, Florence Rousseau, Christelle Lopez, Marie-hélène FamelartAbstract:A model lipoproteic matrix able to mimic hard-type cheese was produced with controlled structural and textural properties. Changes in the microstructural and rheological properties of these model cheeses made from different milk concentrate powder, anhydrous milk fat, salt contents and pH values at Renneting were characterised. Rheological properties were measured by texture profile analysis, fat globule and protein aggregate size distributions by laser light scattering. Microstructural properties of the model matrices were studied by confocal laser scanning and scanning electron microscopy. Significant differences between the matrices were found for the structural, physico-chemical and rheological parameters measured. Cheeses with higher dry matter content were significantly harder and contained more insoluble proteins than cheeses with lower dry matter content. The salt concentration and the pH at Renneting had significant influence on cheese hardness and adhesiveness of rheological parameters. The model lipoproteic matrix presented air bubbles and powder aggregates which could not be avoided during the manufacture of products. However, compared with classic cheese making with rennet or acid coagulation, the technology used here allows model cheeses to be produced rapidly with a good reproducibility of texture. © 2009 Elsevier Ltd. All rights reserved.
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residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the ph at Renneting the casein concentration and the ionic strength of milk
Lait, 2000Co-Authors: Celina Daviau, Marie-hélène Famelart, Alice Pierre, Henri Goudedranche, Daniel Jacob, Maurice Garnier, Jeanlouis MauboisAbstract:Camembert soft cheeses were prepared from cheese milk modified using membrane tech- nologies to obtain different casein contents (27-37 g.kg -1 ) and different ionic strengths estimated from the dilution factor of milk with a lactose solution (0.6 compared to 1.0 in normal milk). Renneting was performed at pH 6.0 or 6.4. The amount of water remaining in the draining curds, expressed as the water to casein ratio, R (g .g -1 ), was calculated from the whey drainage kinetics data. A kinetics of variation of R during drainage was obtained in each of the experimental conditions and was characterised by fitting with a descriptive mathematical model involving 2 relaxation processes and 5 parameters: R (g water.g -1 casein) = R1 exp(-t/τ1) + R2 exp(-t/τ2) + R3. The R values at the end of drainage, obtained from the model for t = 1 000 min, fitted well with the water amounts determined in the drained curds by chemical analysis. The values of the equation parameters, obtained by fitting the equa- tion to experimental data, were correlated to the levels of factors which were varied in the experiments. This allowed a mean value for each parameter to be obtained, and values for the effects of factors. The amount of water remaining in drained curd at the end of drainage was dependent on the milk casein content and pH at Renneting factors through a negative effect. Prediction of final values of R by cal- culation from this data was possible. However, the correlation with experimental values was low. In addition, the drained curd composition and rheological properties were determined and the effects of the factors on these curd characteristics were quantified. A positive effect of the pH at Renneting on the dry matter and ash contents of drained curd was observed. Incidentally, these factors also mod- ified its rheological properties.
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characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors ph at Renneting casein concentration and ionic strength of milk
Lait, 2000Co-Authors: Celina Daviau, Marie-hélène Famelart, Alice Pierre, Henri Goudedranche, Daniel Jacob, Maurice Garnier, Jeanlouis MauboisAbstract:The kinetics of whey drainage of Camembert soft cheese was studied using an instru- mented drainage device to record the pH and the weight of the whey with a variation coefficient amounting to 1.8% during the first 100 min and 0.34% at the end of drainage. Drainage data were fit with a two step equation to obtain a descriptive model of the drainage kinetics. The effect of the pH at Renneting, the casein concentration and the ionic strength on the drainage kinetics was investi- gated with a 2 level experimental design. Milk was modified by a combination of ultrafiltration and dilution with a lactose solution. The pH at Renneting had a negative effect on the amount of whey expelled in the early drainage (up to 100 min) and a positive one after 400 min. The effect of the casein concentration was negative on the amount of whey expelled and on the rate of drainage. The ionic strength had a slight positive effect on drainage. An equation was obtained allowing the prevision of whey drainage kinetics according to the milk composition. Calculated values fit experimental data with a correlation coefficient of r = 0.994. whey drainage / kinetics / milk composition / pH / Renneting / soft cheese manufacture
Douglas G Dalgleish - One of the best experts on this subject based on the ideXlab platform.
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the effect of ultra high pressure homogenization uhph on rennet coagulation properties of unheated and heated fresh skimmed milk
International Dairy Journal, 2007Co-Authors: S Sandra, Douglas G DalgleishAbstract:Abstract The effect of ultra-high pressure homogenization at a pressure of 179 MPa on the Renneting of milk has been studied. The homogenization has a small effect on the diameters of casein micelles, because of the loss of some of their surface κ -casein. This modification of the structure leads to a slightly decreased rennet coagulation time. Interactions between the casein micelles in homogenized and unhomogenized milk samples started at a degree of proteolysis of the κ -casein of about 65–70%, although aggregation of the micelles did not start until over 90% proteolysis. Homogenization improved the coagulation properties of heated milk only slightly; however, it was shown that the removal of stabilizing repulsions between the casein micelles in the heated milk seemed to proceed in the same way as in unheated milk. The removal of the κ -casein has the same effect in heated and unheated milk samples, and the casein micelles are destabilized; it is only in the final aggregation step that the two milks differ.
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the rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy
Joint International Conference on Information Sciences, 2007Co-Authors: S Sandra, Marcela Alexander, Douglas G DalgleishAbstract:Abstract The technique of forward-scattering diffusing wave spectroscopy has been used to study the rennet-induced gelation of skim milk. The results allow the comparison of a colloidal suspension at a realistic concentration ( Φ ∼ 10 % ) compared with well-established measurements made on highly-diluted milk samples. It is shown that the partially renneted casein micelles do not begin to approach one another until the extent of breakdown of κ-casein has reached about 70%; above this point, they interact increasingly strongly with the extent of proteolysis. This interaction initially restricts the diffusive motion of the particles rather than causing true aggregation. Only after more extensive removal of the protective κ-casein does true aggregation occur, with the appearance of a space-filling gel (defined by rheology as having a value of tan δ 1 ). The results show in greater detail than hitherto the progress of interactions between the particles in a system where the steric stabilization is progressively destroyed, and suggest that the Renneting of milk at its normal concentration cannot be described simply by reactions between freely-diffusing particles.
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application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet
Colloids and Surfaces B: Biointerfaces, 2004Co-Authors: Marcela Alexander, Douglas G DalgleishAbstract:Abstract Transmission diffusing wave spectroscopy has been used to study and compare three milk gelling systems (acid gelation of heated and unheated milks and rennet coagulation of unheated milk). In all cases, DWS was able to demonstrate the point of gelation as indicated by a rapid increase in particle size, as well as the small decreases in casein micelle radius attributed to the collapse or removal of the hairy κ-casein layer. More importantly, the photon transport mean free path (l*) was measured. This parameter is unique to transmission DWS and can potentially give information about developing microstructures and the mechanical properties between different types of gels. The values of l* changed during the gelation processes, and these changes were manifested earlier than any change in particle aggregation or rheology of the systems. All three different gelling systems showed different changes in l* with time, showing the development of different interactions as the acidification or Renneting reactions proceeded. Although a full analysis of the l* parameter and its changes cannot be made, it is concluded that they can provide important information on the pre-gelation states of aggregating systems.
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Different coagulation behaviour of bacteriologically acidified and renneted milk: the importance of fine-tuning acid production and rennet action
International Dairy Journal, 2001Co-Authors: Carole C. Tranchant, Douglas G Dalgleish, Arthur R. HillAbstract:The phenomenon of milk gel formation by combined continuous acidification and Renneting was examined using small deformation dynamic rheometry. A clear gradation in coagulation behaviour was demonstrated based on systematic rheo-kinetic analyses of gel development from milks that were cultured and renneted to varying degrees. Three basic (homologous) patterns of coagulation were distinguished, which were related to different degrees of Renneting and distinct mechanisms of coagulation. The different behaviours identified have a direct bearing on cheese technology but they were not clearly recognised in the past. Their relatedness was not established either. A unifying conceptual scheme is put forward, which emphasises the importance of fine-tuning acid production and rennet action in relation to gelation mechanisms and gel viscoelastic properties. The proposed framework facilitates an understanding of experimental observations. The premise is that different patterns of gel development stem (mainly) from different patterns of succession of continuous acidification vs. Renneting.
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the physical properties and Renneting characteristics of the synthetic membrane on the fat globules of microfluidized milk
Journal of Dairy Science, 1998Co-Authors: Susan M Tosh, Douglas G DalgleishAbstract:The effect of particle size on the Renneting properties of the synthetic fat globules that were formed in full fat homogenized milk were investigated using microfluidization. A decrease in the average hydrodynamic diameter of the fat globules from 390 to 313 nm had no apparent effect on the casein load on the synthetic membrane of the fat globules. However, fat globules with smaller diameters decreased the rennet coagulation time and the curd firming rate. The integrity of the curd microstructure also showed signs of deterioration as the diameters of the fat globules were decreased. Rennet curd was also produced from milk after the cream was separated from the milk, washed, and emulsified with whey proteins by microfluidization before being remixed with the skim milk. The resulting curd showed no significant change in coagulation time or firming rate as the fat globule diameter varied from 265 to 640 nm. There was also no significant change in the microstructure of the curds. We concluded that the changes in the properties of curd made from microfluidized milk were caused by restructuring in the micellar casein during microfluidization rather than by the change in size of the fat globules.
Ulrich Kulozik - One of the best experts on this subject based on the ideXlab platform.
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simultaneous use of transglutaminase and rennet in milk coagulation effect of initial milk ph and Renneting temperature
International Dairy Journal, 2012Co-Authors: Barbaros Ozer, Christopher Guyot, Ulrich KulozikAbstract:Abstract The objective of the present study was to assess competitive interactions between transglutaminase (TGase) and rennet during rennet coagulation of skim milk. Rennet coagulation was achieved at two different Renneting temperatures (30 °C and 34 °C), three initial milk pH levels (6.5, 6.3 and 6.1) and two TGase concentrations (0.6 U g−1 protein and 1.8 U g−1 protein). Results of the relative caseinomacropeptide in serum and degree of polymerization revealed that TGase influenced both the primary and secondary phases of rennet coagulation, respectively. Overall, the higher the Renneting temperature and the lower the TGase level, the lower were the yields of the rennet gels. The coagulation times (tc) of the gels decreased with decreased initial milk pH and increased coagulation temperature. The optimum initial milk pH, coagulation temperature and TGase concentration were determined to be 6.3, 30 °C and 1.8 U g−1 protein.
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impact of casein and whey protein content on the Renneting properties of uht treated microfiltrated milk concentrates
Milchwissenschaft-milk Science International, 2010Co-Authors: Selda Bulca, Alexander Tolkach, Jeanette Kupfer, Ulrich KulozikAbstract:The Renneting properties of heat treated milk depend on the intensity of heating as well as on the amount of individual proteins involved in the rennet gel matrix formation. Increased amount of casein leads to an enhanced gel formation while increased amount of whey proteins impairs rennetability of milk. Hence, the rennet properties of UHT-heated milk can be modified either by removing whey proteins or by increasing the casein content in cheese milk by means of ultrafiltration, microfitration or by a combination of both processes in a diafiltration mode. The aim of this study was to investigate the effect of different casein/whey proteins ratios on the Renneting properties of UHT treated skim milk. For this reason the casein and whey protein contents were varied between 3.0 and 6.4 % and 0.02 and 0.65 %, respectively. Rennet coagulation time and the gel firmness after 60 min were assessed as response factors and used for further optimisation of protein composition. Evaluation of the response function allowed the identification of the optimal compositional parameters concerning casein/whey proteins ratio which leads to the same Renneting properties in terms of coagulation time and gel firmness as compared to those of pasteurised skim milk.
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influence of transglutaminase protein cross linking on the rennet coagulation of casein
Food Hydrocolloids, 2008Co-Authors: Martin P Bonisch, Thomas Heidebach, Ulrich KulozikAbstract:The influence of protein cross-linking on the rennet coagulation of casein was investigated using a microbial transglutaminase (TG) preparation containing glutathione (GSH). As unheated milk is normally less reactive towards TG, GSH was applied in order to enable non-inhibited cross-linking. Thus, interactions between TG cross-linking and rennet coagulation and their impact on the Renneting properties were studied independently from a pre-heat treatment of milk beyond pasteurisation. Protein cross-linking was carried out either prior to or simultaneously with the addition of rennet. Coagulation times tC and gel firmness assessed as the storage modulus G60min′ could be related either to TG pre-incubation times or to TG concentrations. The results show that enzymatic cross-linking affects both the primary and the secondary stage of rennet coagulation. The impact of protein cross-linking on the primary enzymatic phase can be mainly related to increased coagulation times due to inhibition of the caseinomacropeptide release. Consequently, a higher extent of protein cross-linking leads to reduced gel firmness. The simultaneous reaction of TG and rennet, however, results in markedly increased yield after centrifugation due to the enhanced serum binding of the gel network stabilised by additional covalent bonds. In conclusion, the cross-linking has an intense impact on the entire Renneting process leading to rennet gels with modified functional properties.
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water mobility during Renneting and acid coagulation of casein solutions a differentiated low resolution nuclear magnetic resonance analysis
International Journal of Dairy Technology, 2007Co-Authors: Ruth Hinrichs, Selda Bulca, Ulrich KulozikAbstract:Changes in water mobility during Renneting and fermentation (acidification) of casein micelle solutions measured by nuclear magnetic resonance (NMR) are presented. Casein solutions (native and ultra-high temperature or UHT-treated) were renneted and fermented directly in the NMR instrument to detect changes in water mobility due to the induced structural changes online. The data were analysed using a newly developed method capable of differentiating several fractions of water in terms of their mobility according to the T 2 relaxation times in four distinct ranges, that is, immobile, weakly mobile, mobile and very mobile. Whereas obvious changes in the water mobility take place during acidification, no changes in the water mobility during Renneting were observed. This is explained by proposing a model building on different mechanisms of coagulation between acidification and Renneting.
Milena Corredig - One of the best experts on this subject based on the ideXlab platform.
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interactions between tea catechins and casein micelles and their impact on Renneting functionality
Food Chemistry, 2014Co-Authors: Sanaz Haratifar, Milena CorredigAbstract:Abstract Many studies have shown that tea catechins bind to milk proteins. This research focused on the association of tea polyphenols with casein micelles, and the consequences of the interactions on the Renneting behaviour of skim milk. It was hypothesized that epigallocatechin-gallate (EGCG), the main catechin present in green tea, forms complexes with the casein micelles and that the association modifies the processing functionality of casein micelles. The binding of EGCG to casein micelles was quantified using HPLC. The formation of catechin–casein micelles complexes affected the rennet induced gelation of milk, and the effect was concentration dependent. Both the primary as well as the secondary stage of gelation were affected. These experiments clearly identify the need for a better understanding of the effect of tea polyphenols on the processing functionality of casein micelles, before milk products can be used as an appropriate platform for delivery of bioactive compounds.
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addition of sodium caseinate to skim milk inhibits rennet induced aggregation of casein micelles
Food Hydrocolloids, 2012Co-Authors: Zafir Gaygadzhiev, Valerie Massel, Marcela Alexander, Milena CorredigAbstract:Abstract The objective of this paper was to observe the rennet-induced aggregation behaviour of casein micelles in milk in the presence of additional sodium caseinate. Analysis of the centrifugal supernatants by size exclusion chromatography confirmed an increase in the soluble protein in the milk serum phase after addition of sodium caseinate. Although the total amount of κ-casein hydrolyzed over time was not affected, there was a significant effect of soluble casein on milk gelation, with a dose-dependent decrease of the gelation time as measured by rheology. Light scattering experiments also confirmed that the addition of soluble caseins inhibited the aggregation of casein micelles. Addition of 1 mM CaCl 2 prior to Renneting increased the extent of rennet aggregation in samples containing additional sodium caseinate, but the inhibiting effect was still evident. The amount of soluble casein (as measured by chroma tography) significantly decreased after Renneting, suggesting its association with the micellar fraction. Supporting experiments carried out with purified fractions of soluble caseins demonstrated that both α s -casein and β-casein played a role as protective colloids (increasing steric repulsion) during Renneting. It was concluded that the inhibiting effect observed during gelation was caused by the adsorption of soluble casein molecules on the surface of rennet-altered casein micelles.
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gelation properties of casein micelles during combined Renneting and bacterial fermentation effect of concentration by ultrafiltration
International Dairy Journal, 2011Co-Authors: E Salvatore, A Pirisi, Milena CorredigAbstract:Abstract The objective of this study was to determine the effect of concentration of milk by ultrafiltration on the development of the gel structure induced by a combination of acidification (with mesophilic cultures) and rennet. As the initial aggregation was driven by rennet, all samples showed a similar initial gelation point and differences were observed after, during further acidification. All samples reached a maximum elastic modulus (G′) value, and then a breakdown of the structure occurred at a pH ranging from 6 to 5.6, depending on protein concentration. At pH ∼5.0 a maximum of tan δ (where δ is the phase angle) was observed, and the pH maximum depended on the concentration level. These differences were due to different rates of calcium release. This study clearly describes the molecular details occurring during mixed coagulation and allows for a better understanding of the processes occurring during making of quark-type cheeses.
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modification to the Renneting functionality of casein micelles caused by nonionic surfactants
Journal of Dairy Science, 2010Co-Authors: Ion G Titapiccolo, Milena Corredig, Marcela AlexanderAbstract:Nonionic emulsifiers of small molecular weight such as polysorbates are widely used in dairy products. Nevertheless, the mechanism of interaction between these surfactants and milk proteins is not yet fully understood. This work investigated the effect of Tween 20 on casein micelles by studying the Renneting behavior of skim milk in the presence of different amounts of surfactant. The presence of Tween accelerated both the first and second phase of Renneting in skim milk. The gel obtained showed a higher elastic modulus than that of a skim milk gel, but also showed similar brittleness. By varying the size of the surfactant (Tween 20 or Tween 80) as well as the colloidal state of the proteins in solution, it was possible to demonstrate that the surfactant did not have a direct effect on the activity of the enzyme, but rather had a direct effect on the casein micelles. The effect of surfactant on the gelation point was reduced by increasing surfactant size. The presence of Tween caused an increase in the size of the micelles without affecting their stability. In addition, Tween did not alter the amount of caseins free in the serum phase. These findings can contribute to improving our ability to custom design final structures in rennet-induced gels, though further studies are needed to fully understand the mechanism at play when casein micelles are enzymatically cleaved in the presence of nonionic surfactants of small molecular weight.
Marcela Alexander - One of the best experts on this subject based on the ideXlab platform.
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addition of sodium caseinate to skim milk inhibits rennet induced aggregation of casein micelles
Food Hydrocolloids, 2012Co-Authors: Zafir Gaygadzhiev, Valerie Massel, Marcela Alexander, Milena CorredigAbstract:Abstract The objective of this paper was to observe the rennet-induced aggregation behaviour of casein micelles in milk in the presence of additional sodium caseinate. Analysis of the centrifugal supernatants by size exclusion chromatography confirmed an increase in the soluble protein in the milk serum phase after addition of sodium caseinate. Although the total amount of κ-casein hydrolyzed over time was not affected, there was a significant effect of soluble casein on milk gelation, with a dose-dependent decrease of the gelation time as measured by rheology. Light scattering experiments also confirmed that the addition of soluble caseins inhibited the aggregation of casein micelles. Addition of 1 mM CaCl 2 prior to Renneting increased the extent of rennet aggregation in samples containing additional sodium caseinate, but the inhibiting effect was still evident. The amount of soluble casein (as measured by chroma tography) significantly decreased after Renneting, suggesting its association with the micellar fraction. Supporting experiments carried out with purified fractions of soluble caseins demonstrated that both α s -casein and β-casein played a role as protective colloids (increasing steric repulsion) during Renneting. It was concluded that the inhibiting effect observed during gelation was caused by the adsorption of soluble casein molecules on the surface of rennet-altered casein micelles.
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modification to the Renneting functionality of casein micelles caused by nonionic surfactants
Journal of Dairy Science, 2010Co-Authors: Ion G Titapiccolo, Milena Corredig, Marcela AlexanderAbstract:Nonionic emulsifiers of small molecular weight such as polysorbates are widely used in dairy products. Nevertheless, the mechanism of interaction between these surfactants and milk proteins is not yet fully understood. This work investigated the effect of Tween 20 on casein micelles by studying the Renneting behavior of skim milk in the presence of different amounts of surfactant. The presence of Tween accelerated both the first and second phase of Renneting in skim milk. The gel obtained showed a higher elastic modulus than that of a skim milk gel, but also showed similar brittleness. By varying the size of the surfactant (Tween 20 or Tween 80) as well as the colloidal state of the proteins in solution, it was possible to demonstrate that the surfactant did not have a direct effect on the activity of the enzyme, but rather had a direct effect on the casein micelles. The effect of surfactant on the gelation point was reduced by increasing surfactant size. The presence of Tween caused an increase in the size of the micelles without affecting their stability. In addition, Tween did not alter the amount of caseins free in the serum phase. These findings can contribute to improving our ability to custom design final structures in rennet-induced gels, though further studies are needed to fully understand the mechanism at play when casein micelles are enzymatically cleaved in the presence of nonionic surfactants of small molecular weight.
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the rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy
Joint International Conference on Information Sciences, 2007Co-Authors: S Sandra, Marcela Alexander, Douglas G DalgleishAbstract:Abstract The technique of forward-scattering diffusing wave spectroscopy has been used to study the rennet-induced gelation of skim milk. The results allow the comparison of a colloidal suspension at a realistic concentration ( Φ ∼ 10 % ) compared with well-established measurements made on highly-diluted milk samples. It is shown that the partially renneted casein micelles do not begin to approach one another until the extent of breakdown of κ-casein has reached about 70%; above this point, they interact increasingly strongly with the extent of proteolysis. This interaction initially restricts the diffusive motion of the particles rather than causing true aggregation. Only after more extensive removal of the protective κ-casein does true aggregation occur, with the appearance of a space-filling gel (defined by rheology as having a value of tan δ 1 ). The results show in greater detail than hitherto the progress of interactions between the particles in a system where the steric stabilization is progressively destroyed, and suggest that the Renneting of milk at its normal concentration cannot be described simply by reactions between freely-diffusing particles.
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application of transmission diffusing wave spectroscopy to the study of gelation of milk by acidification and rennet
Colloids and Surfaces B: Biointerfaces, 2004Co-Authors: Marcela Alexander, Douglas G DalgleishAbstract:Abstract Transmission diffusing wave spectroscopy has been used to study and compare three milk gelling systems (acid gelation of heated and unheated milks and rennet coagulation of unheated milk). In all cases, DWS was able to demonstrate the point of gelation as indicated by a rapid increase in particle size, as well as the small decreases in casein micelle radius attributed to the collapse or removal of the hairy κ-casein layer. More importantly, the photon transport mean free path (l*) was measured. This parameter is unique to transmission DWS and can potentially give information about developing microstructures and the mechanical properties between different types of gels. The values of l* changed during the gelation processes, and these changes were manifested earlier than any change in particle aggregation or rheology of the systems. All three different gelling systems showed different changes in l* with time, showing the development of different interactions as the acidification or Renneting reactions proceeded. Although a full analysis of the l* parameter and its changes cannot be made, it is concluded that they can provide important information on the pre-gelation states of aggregating systems.
