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Syed S.h. Rizvi - One of the best experts on this subject based on the ideXlab platform.

  • Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration Retentates.
    Journal of dairy science, 2004
    Co-Authors: A.v. Ardisson-korat, Syed S.h. Rizvi
    Abstract:

    Low-moisture, part-skim (LMPS) Mozzarella cheeses were made from concentration factor (CF) 6, 7, 8, and 9, pH 6.0 skim milk microfiltration (MF) Retentates using a vatless cheese-making process. The compositional and proteolytic effects of cheese made from 4 CF Retentates were evaluated as well as their functional properties (meltability and stretchability). Pasteurized skim milk was microfiltered using a 0.1-μm ceramic membrane at 50°C to a Retentate CF of 6, 7, 8, and 9. An appropriate amount of cream was added to achieve a constant casein:fat ratio in the 4 cheesemilks. The ratio of rennet to casein was also kept constant in the 4 cheesemilks. The compositional characteristics of the cheeses made from MF Retentates did not vary with Retentate CF and were within the legal range for LMPS Mozzarella cheese. The observed reduction in whey drained was greater than 90% in the cheese making from the 4 CF Retentates studied. The development of proteolytic and functional characteristics was slower in the MF cheeses than in the commercial samples that were used for comparison due to the absence of starter culture, the lower level of rennet used, and the inhibition of cheese proteolysis due to the inhibitory effect of residual whey proteins retained in the MF Retentates, particularly high molecular weight fractions.

  • manufacture of mozzarella cheese from highly concentrated skim milk microfiltration Retentate depleted of whey proteins1
    International Journal of Food Science and Technology, 2001
    Co-Authors: Randall L. Brandsma, Syed S.h. Rizvi
    Abstract:

    A cheese-making process was developed which utilizes concentration factor (CF) 8, pH 6.0 skim milk microfiltration (MF) Retentate to produce low-moisture, part-skim (LMPS) Mozzarella cheese. The compositional and proteolytic effects of different levels of rennet concentration, coagulation temperature, and post-coagulation curd cutting time were evaluated, with rennet concentration having the strongest influence. A post-coagulation curd cutting time of 15-20 min was found to normalize the extent of K-casein hydrolysis during coagulation of concentrated MF Retentate. Optimal cheese manufacturing parameters were determined to be 80-100 μL rennet kg -1 MF cheesemilk, coagulation temperature of 32-36 °C, and post-coagulation curd cutting time of 15 min. As compared with ultrafiltration (UF) Retentate cheese manufacture, cheese made from MF Retentates has potential for improved textural and functional qualities, along with recovery of highly functional whey proteins (WP) from permeate. L'objet de cette recherche est de developper une methode de fabrication de fromage de Mozzarella a partir de retentats de microfiltration de lait ecreme et de determiner les effets sur la composition et la proteolyse, de differentes concentrations en presure, temperatures de coagulation et temps de decoupage du caille apres coagulation. Les resultats montrent que les produits obtenus ont des qualites texturales et fonctionnelles ameliorees par rapport a la mozarella fabriquee a partir de lait ultrafiltre. Les proteines de lactoserum recuperees dans le permeats ont des proprietes technologiques importantes.

  • effect of manufacturing treatments on the rheological character of mozzarella cheese made from microfiltration Retentate depleted of whey proteins1
    International Journal of Food Science and Technology, 2001
    Co-Authors: Randall L. Brandsma, Syed S.h. Rizvi
    Abstract:

    Low-moisture, part-skim (LMPS) Mozzarella cheeses were made from highly concentrated skim milk microfiltration (MF) Retentate and butteroil. Differing combinations of rennet concentration, coagulation temperature and post-coagulation curd cutting time were used, with comparisons made of the rheological and functional characteristics of cheeses during ageing. Lubricated squeezing flow, stress relaxation, melt and stretch measurements demonstrated that commercial LMPS Mozzarella had substantial textural and functional change between 7 and 30 days of age, while the rheological and functional behaviour of LMPS MF Mozzarella (MFM) exhibited substantial change between 30 and 60 days of age. Rennet concentration was the only experimental factor to significantly affect MFM rheological and functional development, The delayed development of MFM was partially attributed to inhibition of normal cheese proteolysis via whey protein (WP) incorporation, lack of starter culture protease, and homogenization of MF cheesemilk. Use of starter culture in MFM led to improved rheological and functional behaviour. L'incorporation de proteines de lactoserum dans les varietes de fromages a faible teneur en humidite obtenus a partir de retentats d'ultrafiltration pose des problemes de qualite a ces produits. Une solution peut etre la microfiltration de lait ecreme qui produit des retentats plus riches en caseines et des permeats faits de proteines du lactoserum concentrees ayant des fonctionnalites activees.L'objet de cette etude est de comparer et d'evaluer l'effet de differentes concentrations en presure, temperatures de coagulation et temps de decoupage du caille sur les caracteristiques rheologiques et fonctionnelles pendant la maturation des fromages de Mozzarella fabriques a partir de retentats de microfiltration de lait ecreme et d'huile de beurre. Les resultats montrent des differences de texture et de proprietes fonctionnelles lors de la maturation.

  • Manufacture of Mozzarella cheese from highly‐concentrated skim milk microfiltration Retentate depleted of whey proteins1
    International Journal of Food Science and Technology, 2001
    Co-Authors: Randall L. Brandsma, Syed S.h. Rizvi
    Abstract:

    A cheese-making process was developed which utilizes concentration factor (CF) 8, pH 6.0 skim milk microfiltration (MF) Retentate to produce low-moisture, part-skim (LMPS) Mozzarella cheese. The compositional and proteolytic effects of different levels of rennet concentration, coagulation temperature, and post-coagulation curd cutting time were evaluated, with rennet concentration having the strongest influence. A post-coagulation curd cutting time of 15-20 min was found to normalize the extent of K-casein hydrolysis during coagulation of concentrated MF Retentate. Optimal cheese manufacturing parameters were determined to be 80-100 μL rennet kg -1 MF cheesemilk, coagulation temperature of 32-36 °C, and post-coagulation curd cutting time of 15 min. As compared with ultrafiltration (UF) Retentate cheese manufacture, cheese made from MF Retentates has potential for improved textural and functional qualities, along with recovery of highly functional whey proteins (WP) from permeate. L'objet de cette recherche est de developper une methode de fabrication de fromage de Mozzarella a partir de retentats de microfiltration de lait ecreme et de determiner les effets sur la composition et la proteolyse, de differentes concentrations en presure, temperatures de coagulation et temps de decoupage du caille apres coagulation. Les resultats montrent que les produits obtenus ont des qualites texturales et fonctionnelles ameliorees par rapport a la mozarella fabriquee a partir de lait ultrafiltre. Les proteines de lactoserum recuperees dans le permeats ont des proprietes technologiques importantes.

  • Physico-chemical properties of skim milk Retentates from microfiltration.
    Journal of dairy science, 2001
    Co-Authors: G. Solanki, Syed S.h. Rizvi
    Abstract:

    Abstract Physico-chemical properties of Retentates obtained from selective concentration of skim milk up to 8 times its original weight using a microfiltration system were studied. The effects of process variables, namely concentration (8.6 to 27wt.%), temperature (20 to 50°C) and pH (6.0, 6.3, and 6.5) on density ( ρ ), apparent viscosity ( μ a ), consistency coefficient (K), flow behavior index (n), and activation energy (E a ) of the Retentates were examined. Depending on pH, Retentates showed significant increase in apparent viscosity, deviated from classical Newtonian behavior and exhibited shear-thinning between 11 to 17% solids concentration. No yield stress was detected in the range of concentration studied. The power law parameters (n and K) followed a similar trend. An Arrhenius-type equation described well the effect of temperature on apparent viscosity. Although activation energy increased 120 to 130% for a threefold increase in solids concentration, it was not significantly different from that of other types of concentrated milk at approximately the same concentration. Increasing solids were responsible for change in flow properties with concentration, while the effect of pH was attributed to differential protein (primarily casein) retention and the change in solvation properties and voluminosity of casein micelles. Models relating concentration, temperature, and pH to Retentate apparent viscosity and consistency coefficient were identified. Skim milk microfiltration with in-process pH adjustment produces Retentates depleted in whey proteins and calcium with significantly altered properties.

Ashish Kumar Singh - One of the best experts on this subject based on the ideXlab platform.

  • Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered Retentate
    Journal of Food Science and Technology, 2019
    Co-Authors: Handge Jyoti Uttamrao, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Shinde Ankush Punjaram, Ashish Kumar Singh
    Abstract:

    The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered Retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or Retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF Retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G′) and loss (G″) modulus. Concentration of PBSM in UF process, significantly ( P  

  • effect of disodium phosphate and homogenization on physico chemical and rheological properties of buffalo skim milk based ultrafiltered Retentate
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Handge Jyoti Uttamrao, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Shinde Ankush Punjaram, Ashish Kumar Singh
    Abstract:

    The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered Retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or Retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF Retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G′) and loss (G″) modulus. Concentration of PBSM in UF process, significantly (P < 0.05) increased its percent TS, protein, fat and ash contents, but markedly decreased its lactose content. DSP addition significantly increased (P < 0.05) the ζ-potential, pH, viscosity and particle size in majority of the homogenized and non-homogenized Retentates. Homogenized Retentates containing 2.5 and 5% DSP exhibited Newtonian and Power law flow behaviour. However, rheological behaviour of non-homogenized Retentates containing zero (control), 1 and 4% DSP was best explained by Bingham model. Further, non-homogenized Retentates with 0.5, 2, 3, 5% DSP exhibited Newtonian flow, but Retentates containing 6 and 7% DSP was best explained by Power law. The correlation among different attributes of DSP added non-homogenized and homogenized samples were also studied. Particle size and turbidity (r = + 0.999, P < 0.05) as well as ζ-potential and crossover temperature of G′ and G″ (r = + 0.999, P < 0.05) showed positive correlation in 4% DSP added non-homogenized Retentate.

  • Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Ashwajit Tejram Patil, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Ashish Kumar Singh
    Abstract:

    The demand of milk protein concentrate (MPC) powders is continuously increasing as high protein dairy ingredients. Presence of higher calcium and casein contents; heating, ultrafiltration (UF), diafiltration (DF) and spray drying of buffalo skim milk induces undesirable changes in milk proteins that causes problem of poor solubility in MPC powders. Therefore, this investigation was aimed to study the effect of change in pH (6.8-native, 7.0-neutral), heat treatments (74 ± 1 °C/15 s, 80 ± 1 °C/5 min, 85 ± 1 °C/5 min, 90 ± 1 °C/5 min) and DF on physicochemical, functional, reconstitution and rheological properties of medium protein buffalo milk protein concentrate (MP-BMPC) powder. Based on maximum ζ-potential and heat stability, UF Retentate was selected, diafiltered and spray dried to obtain MP-BMPC powder. Despite having higher protein content, MP-BMPC powder exhibited markedly better functional (solubility, wettability, viscosity and emulsion stability) properties than buffalo milk protein concentrate 60. The interstitial air content, occluded air content, loose bulk density, packed bulk density, particle density and porosity values of MP-BMPC powder were 145.97 and 112.92 mL 100 g-1 of powder, 0.21 g mL-1, 0.30 g mL-1, 0.55 g mL-1 and 65.09%. Further, its specific surface area; particle size distribution (d10, d50, d90); Sauter (D32) and DeBroukere (D43) mean values were 97.93 m2 kg-1; 34.32, 104.42, 218.58 µm; 61.27 µm and 117.99 µm. The storage modulus (G') and loss modulus (G″) crossover temperature of UF and DF Retentates were ~ 57.16 °C and 55.10 °C, respectively. Rheological behaviour of UF, DF Retentates and MP-BMPC solution were best explained by Herschel-Bulkley model. Fourier-transform infrared spectroscopy best described amide I, II and III regions in 1700-1400 cm-1 and 1350-1200 cm-1 wavenumber range.

  • Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered Retentate
    Journal of Food Science and Technology, 2016
    Co-Authors: Ganga Sahay Meena, Sanket Borad, Ashish Kumar Singh, Narender Raju Panjagari
    Abstract:

    Ultrafiltration (UF) of skimmed milk altered the composition of UF Retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF Retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF Retentates. Changes in the heat stability of fivefold homogenized UF Retentate (5× HUFR) was studied in the pH range of 6.1–7.0. Disodium phosphate and trisodium citrate significantly increased the heat coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF Retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of Retentates above threefold concentration exhibited Herschel–Bulkley behavior with linear increase in flow behavior index ( n ). Changes in the viscosity of the homogenized Retentates were measured at the respective pH of maximum heat stability as a function of temperature (20–80 °C). Promising approaches that might improve the heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.

Ganga Sahay Meena - One of the best experts on this subject based on the ideXlab platform.

  • Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered Retentate
    Journal of Food Science and Technology, 2019
    Co-Authors: Handge Jyoti Uttamrao, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Shinde Ankush Punjaram, Ashish Kumar Singh
    Abstract:

    The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered Retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or Retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF Retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G′) and loss (G″) modulus. Concentration of PBSM in UF process, significantly ( P  

  • effect of disodium phosphate and homogenization on physico chemical and rheological properties of buffalo skim milk based ultrafiltered Retentate
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Handge Jyoti Uttamrao, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Shinde Ankush Punjaram, Ashish Kumar Singh
    Abstract:

    The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered Retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or Retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF Retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G′) and loss (G″) modulus. Concentration of PBSM in UF process, significantly (P < 0.05) increased its percent TS, protein, fat and ash contents, but markedly decreased its lactose content. DSP addition significantly increased (P < 0.05) the ζ-potential, pH, viscosity and particle size in majority of the homogenized and non-homogenized Retentates. Homogenized Retentates containing 2.5 and 5% DSP exhibited Newtonian and Power law flow behaviour. However, rheological behaviour of non-homogenized Retentates containing zero (control), 1 and 4% DSP was best explained by Bingham model. Further, non-homogenized Retentates with 0.5, 2, 3, 5% DSP exhibited Newtonian flow, but Retentates containing 6 and 7% DSP was best explained by Power law. The correlation among different attributes of DSP added non-homogenized and homogenized samples were also studied. Particle size and turbidity (r = + 0.999, P < 0.05) as well as ζ-potential and crossover temperature of G′ and G″ (r = + 0.999, P < 0.05) showed positive correlation in 4% DSP added non-homogenized Retentate.

  • Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Ashwajit Tejram Patil, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Ashish Kumar Singh
    Abstract:

    The demand of milk protein concentrate (MPC) powders is continuously increasing as high protein dairy ingredients. Presence of higher calcium and casein contents; heating, ultrafiltration (UF), diafiltration (DF) and spray drying of buffalo skim milk induces undesirable changes in milk proteins that causes problem of poor solubility in MPC powders. Therefore, this investigation was aimed to study the effect of change in pH (6.8-native, 7.0-neutral), heat treatments (74 ± 1 °C/15 s, 80 ± 1 °C/5 min, 85 ± 1 °C/5 min, 90 ± 1 °C/5 min) and DF on physicochemical, functional, reconstitution and rheological properties of medium protein buffalo milk protein concentrate (MP-BMPC) powder. Based on maximum ζ-potential and heat stability, UF Retentate was selected, diafiltered and spray dried to obtain MP-BMPC powder. Despite having higher protein content, MP-BMPC powder exhibited markedly better functional (solubility, wettability, viscosity and emulsion stability) properties than buffalo milk protein concentrate 60. The interstitial air content, occluded air content, loose bulk density, packed bulk density, particle density and porosity values of MP-BMPC powder were 145.97 and 112.92 mL 100 g-1 of powder, 0.21 g mL-1, 0.30 g mL-1, 0.55 g mL-1 and 65.09%. Further, its specific surface area; particle size distribution (d10, d50, d90); Sauter (D32) and DeBroukere (D43) mean values were 97.93 m2 kg-1; 34.32, 104.42, 218.58 µm; 61.27 µm and 117.99 µm. The storage modulus (G') and loss modulus (G″) crossover temperature of UF and DF Retentates were ~ 57.16 °C and 55.10 °C, respectively. Rheological behaviour of UF, DF Retentates and MP-BMPC solution were best explained by Herschel-Bulkley model. Fourier-transform infrared spectroscopy best described amide I, II and III regions in 1700-1400 cm-1 and 1350-1200 cm-1 wavenumber range.

  • Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered Retentate
    Journal of Food Science and Technology, 2016
    Co-Authors: Ganga Sahay Meena, Sanket Borad, Ashish Kumar Singh, Narender Raju Panjagari
    Abstract:

    Ultrafiltration (UF) of skimmed milk altered the composition of UF Retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF Retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF Retentates. Changes in the heat stability of fivefold homogenized UF Retentate (5× HUFR) was studied in the pH range of 6.1–7.0. Disodium phosphate and trisodium citrate significantly increased the heat coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF Retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of Retentates above threefold concentration exhibited Herschel–Bulkley behavior with linear increase in flow behavior index ( n ). Changes in the viscosity of the homogenized Retentates were measured at the respective pH of maximum heat stability as a function of temperature (20–80 °C). Promising approaches that might improve the heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.

Sanket Borad - One of the best experts on this subject based on the ideXlab platform.

  • Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered Retentate
    Journal of Food Science and Technology, 2019
    Co-Authors: Handge Jyoti Uttamrao, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Shinde Ankush Punjaram, Ashish Kumar Singh
    Abstract:

    The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered Retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or Retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF Retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G′) and loss (G″) modulus. Concentration of PBSM in UF process, significantly ( P  

  • effect of disodium phosphate and homogenization on physico chemical and rheological properties of buffalo skim milk based ultrafiltered Retentate
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Handge Jyoti Uttamrao, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Shinde Ankush Punjaram, Ashish Kumar Singh
    Abstract:

    The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered Retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or Retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF Retentate (0.60 protein to total solids ratio) on its ζ-potential, particle size, heat stability, turbidity, pH, viscosity and crossover temperature of storage (G′) and loss (G″) modulus. Concentration of PBSM in UF process, significantly (P < 0.05) increased its percent TS, protein, fat and ash contents, but markedly decreased its lactose content. DSP addition significantly increased (P < 0.05) the ζ-potential, pH, viscosity and particle size in majority of the homogenized and non-homogenized Retentates. Homogenized Retentates containing 2.5 and 5% DSP exhibited Newtonian and Power law flow behaviour. However, rheological behaviour of non-homogenized Retentates containing zero (control), 1 and 4% DSP was best explained by Bingham model. Further, non-homogenized Retentates with 0.5, 2, 3, 5% DSP exhibited Newtonian flow, but Retentates containing 6 and 7% DSP was best explained by Power law. The correlation among different attributes of DSP added non-homogenized and homogenized samples were also studied. Particle size and turbidity (r = + 0.999, P < 0.05) as well as ζ-potential and crossover temperature of G′ and G″ (r = + 0.999, P < 0.05) showed positive correlation in 4% DSP added non-homogenized Retentate.

  • Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate
    Journal of Food Science and Technology-mysore, 2019
    Co-Authors: Ashwajit Tejram Patil, Ganga Sahay Meena, Sanket Borad, Neelam Upadhyay, Yogesh Khetra, Ashish Kumar Singh
    Abstract:

    The demand of milk protein concentrate (MPC) powders is continuously increasing as high protein dairy ingredients. Presence of higher calcium and casein contents; heating, ultrafiltration (UF), diafiltration (DF) and spray drying of buffalo skim milk induces undesirable changes in milk proteins that causes problem of poor solubility in MPC powders. Therefore, this investigation was aimed to study the effect of change in pH (6.8-native, 7.0-neutral), heat treatments (74 ± 1 °C/15 s, 80 ± 1 °C/5 min, 85 ± 1 °C/5 min, 90 ± 1 °C/5 min) and DF on physicochemical, functional, reconstitution and rheological properties of medium protein buffalo milk protein concentrate (MP-BMPC) powder. Based on maximum ζ-potential and heat stability, UF Retentate was selected, diafiltered and spray dried to obtain MP-BMPC powder. Despite having higher protein content, MP-BMPC powder exhibited markedly better functional (solubility, wettability, viscosity and emulsion stability) properties than buffalo milk protein concentrate 60. The interstitial air content, occluded air content, loose bulk density, packed bulk density, particle density and porosity values of MP-BMPC powder were 145.97 and 112.92 mL 100 g-1 of powder, 0.21 g mL-1, 0.30 g mL-1, 0.55 g mL-1 and 65.09%. Further, its specific surface area; particle size distribution (d10, d50, d90); Sauter (D32) and DeBroukere (D43) mean values were 97.93 m2 kg-1; 34.32, 104.42, 218.58 µm; 61.27 µm and 117.99 µm. The storage modulus (G') and loss modulus (G″) crossover temperature of UF and DF Retentates were ~ 57.16 °C and 55.10 °C, respectively. Rheological behaviour of UF, DF Retentates and MP-BMPC solution were best explained by Herschel-Bulkley model. Fourier-transform infrared spectroscopy best described amide I, II and III regions in 1700-1400 cm-1 and 1350-1200 cm-1 wavenumber range.

  • Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered Retentate
    Journal of Food Science and Technology, 2016
    Co-Authors: Ganga Sahay Meena, Sanket Borad, Ashish Kumar Singh, Narender Raju Panjagari
    Abstract:

    Ultrafiltration (UF) of skimmed milk altered the composition of UF Retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF Retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF Retentates. Changes in the heat stability of fivefold homogenized UF Retentate (5× HUFR) was studied in the pH range of 6.1–7.0. Disodium phosphate and trisodium citrate significantly increased the heat coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in ζ-potential of UF Retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of Retentates above threefold concentration exhibited Herschel–Bulkley behavior with linear increase in flow behavior index ( n ). Changes in the viscosity of the homogenized Retentates were measured at the respective pH of maximum heat stability as a function of temperature (20–80 °C). Promising approaches that might improve the heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.

John A. Lucey - One of the best experts on this subject based on the ideXlab platform.

  • use of cold microfiltration Retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese
    Journal of Dairy Science, 2007
    Co-Authors: S Govindasamylucey, J J Jaeggi, M E Johnson, T Wang, John A. Lucey
    Abstract:

    Pizza cheese was manufactured with milk (12.1% total solids, 3.1% casein, 3.1% fat) standardized with microfiltered (MF) and diafiltered Retentates. Polymeric, spiral-wound MF membranes were used to process cold (<7 degrees C) skim milk, and diafiltration of MF Retentates resulted in at least 36% removal of serum protein on a true protein basis. Cheese milks were obtained by blending the MF Retentate (16.4% total solids, 11.0% casein, 0.4% fat) with whole milk (12.1% total solids, 2.4% casein, 3.4% fat). Control cheese was made with part-skim milk (10.9% total solids, 2.4% casein, 2.4% fat). Initial trials with MF standardized milk resulted in cheese with approximately 2 to 3% lower moisture (45%) than control cheese ( approximately 47 to 48%). Cheese-making procedures (cutting conditions) were then altered to obtain a similar moisture content in all cheeses by using a lower setting temperature, increasing the curd size, and lowering the wash water temperature during manufacture of the MF cheeses. Two types of MF standardized cheeses were produced, one with preacidification of milk to pH 6.4 (pH6.4MF) and another made from milk preacidified to pH 6.3 (pH6.3MF). Cheese functionality was assessed by dynamic low-amplitude oscillatory rheology, University of Wisconsin MeltProfiler, and performance on pizza. Nitrogen recoveries were significantly higher in MF standardized cheeses. Fat recoveries were higher in the pH6.3MF cheese than the control or pH6.4MF cheese. Moisture-adjusted cheese yield was significantly higher in the 2 MF-fortified cheeses compared with the control cheese. Maximum loss tangent (LT(max)) values were not significantly different among the 3 cheeses, suggesting that these cheeses had similar meltability. The LT(max) values increased during ripening. The temperature at which the LT(max) was observed was highest in control cheese and was lower in the pH6.3MF cheese than in the pH6.4MF cheese. The temperature of the LT(max) decreased with age for all 3 cheeses. Values of 12% trichloroacetic acid soluble nitrogen levels were similar in all cheeses. Performance on pizza was similar for all cheeses. The use of MF Retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses.

  • Standardization of Milk Using Cold Ultrafiltration Retentates for the Manufacture of Parmesan Cheese
    Journal of Dairy Science, 2004
    Co-Authors: Selvarani Govindasamy-lucey, A.l. Bostley, J J Jaeggi, M E Johnson, John A. Lucey
    Abstract:

    The effects of using cold ultrafiltered (UF) Retentates (both whole and skim milk) on the coagulation, yield, composition, and ripening of Parmesan cheese were investigated. Milks for cheese making were made by blending cold UF Retentates with partially skimmed milk to obtain blends with 14.2% solids and a casein:fat ratio of 1.1. Cutting times, as selected by the cheese-maker, were ∼15 and ∼20 min for experimental and control milks, respectively. Storage modulus values at cutting were similar, but yield stress values were significantly higher in UF Retentate standardized milks. Cheese yields were significantly higher in UF Retentate standardized milks (∼12%) compared with control milk (cream removed) (∼7 to 8%). Significantly higher protein recoveries were obtained in cheeses manufactured using cold UF Retentates. There were no differences in the pH and moisture contents of the cheeses prior to brining, and there was no residual lactose or galactose left in the cheeses. Using UF Retentates resulted in a significant reduction in whey volume as well as a higher proportion of protein in the solids of the whey. Proteolysis, free fatty acids, and sensory properties of the cheeses were similar. The use of milk concentrated by cold UF is a promising way of improving the yield of Parmesan cheese without compromising cheese quality. The question remaining to be answered by the cheesemaker is whether it is economical to do so.