Show simple item record

dc.contributor.authorLin, Yingchen
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorGuinee, Timothy P.
dc.date.accessioned2019-08-14T08:29:34Z
dc.date.available2019-08-14T08:29:34Z
dc.date.issued2018-05-24
dc.identifier.citationLin, Y., Kelly, A., O'Mahony, J. and Guinee, T. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. Journal of Dairy Science, 2018, 101(8), 6799-6813. doi: https://dx.doi.org/10.3168/jds.2017-14300.en_US
dc.identifier.urihttp://hdl.handle.net/11019/1738
dc.descriptionpeer-revieweden_US
dc.description.abstractMilk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;Vol. 101 (8)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectmilk protein concentrateen_US
dc.subjectmilk heat treatmenten_US
dc.subjectfunctionalityen_US
dc.subjectsolvent compositionen_US
dc.titleEffects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrateen_US
dc.typeArticleen_US
dc.embargo.terms2019-05-24en_US
dc.identifier.doihttps://dx.doi.org/10.3168/jds.2017-14300
dc.contributor.sponsorDairy Levy Trust Co-Operative Society Limiteden_US
refterms.dateFOA2019-05-24T00:00:00Z


Files in this item

Thumbnail
Name:
1-s2.0-S0022030218305162-main.pdf
Size:
668.1Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States