Hostname: page-component-cd9895bd7-gbm5v Total loading time: 0 Render date: 2024-12-29T11:44:43.691Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels

Published online by Cambridge University Press:  18 May 2009

Kristina Lodaite ,
François Chevalier ,
Emanuele Armaforte  and
Alan L. Kelly
Kristina Lodaite
Affiliation:
Department Food and Nutritional Sciences, University College Cork, Ireland
François Chevalier
Affiliation:
Department Food and Nutritional Sciences, University College Cork, Ireland
Emanuele Armaforte
Affiliation:
Department Food and Nutritional Sciences, University College Cork, Ireland
Alan L. Kelly*
Affiliation:
Department Food and Nutritional Sciences, University College Cork, Ireland
*
*For correspondence; e-mail: a.kelly@ucc.ie
Get access Rights & Permissions [Opens in a new window]

Abstract

The effects of high-pressure homogenisation (HPH) in the pressure range 100–300 MPa on the gel formation and rheological properties of rennet-induced skim milk (0·08%, fat, w/w) and standardised milk (3·60% fat, w/w) gels at pH 6·60 were studied. The average casein micelle size in skim milk was significantly reduced and the gel formation time decreased when skim milk was subjected to the pressures of 200 and 300 MPa. The storage modulus of rennet-induced skim milk gels at 2700 s after rennet addition was higher for samples homogenised at higher pressures, which contained smaller casein particles. HPH had little effect on the large deformation properties of rennet-induced skim milk gels. The gel formation time of renneted standardised milk was significantly reduced as a result of HPH, while the storage modulus of rennet-induced milk gels 2700 s after rennet addition increased with increasing homogenising pressure. The apparent fracture stress was slightly higher for standardised milk gels formed from HPH-treated milk, whereas the apparent strain at fracture was lower, than that of unhomogenised milk. In conclusion, HPH treatment influenced gel formation processes of skim milk and its small-deformation rheological properties, mainly through modification of casein micelles. HPH also significantly affected the gel formation process of standardised milk gels and its rheological properties as a result of an increase in volume fraction of aggregating particles, while the particle size was of lesser importance.

Keywords

High-pressure homogenisation (HPH)Milk gelsRheologyCasein micelles
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 294 - 300
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Chevalier, F, Rofidal, V, Vanova, P, Bergoin, A & Rossignol, M 2004 Proteomic capacity of recent fluorescent dyes for protein staining. Phytochemistry 65 1499–1506CrossRefGoogle ScholarPubMed
Floury, J, Legrand, J & Desrumaux, A 2004 Analysis of new type high pressure homogeniser. Part B. Study of droplet break-up and decalescence phenomena. Chemical Engineering Science 59 1285–1294CrossRefGoogle Scholar
Hayes, MG & Kelly, LA 2003a High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties. Journal of Dairy Research 70 295–305CrossRefGoogle ScholarPubMed
Hayes, MG & Kelly, LA 2003b High pressure homogenisation of milk (b) effects on indigenous enzymatic activity. Journal of Dairy Research 70 307–313CrossRefGoogle Scholar
Hayes, MG, Fox, PF & Kelly, LA 2005 Potential applications of high pressure homogenisation in processing liquid milk. Journal of Dairy Research 72 25–33CrossRefGoogle ScholarPubMed
Horne, DS 1996 Aspects of scaling behaviour in the kinetics of particle gel formation. Journal de chimie physique et de physico-chimie biologique 93 977–986CrossRefGoogle Scholar
Horne, DS & Banks, JM 2004 Rennet-induced coagulation of milk. In Cheese: Chemistry, Physics and Microbiology, Vol 1: General aspects, 3rd edn. pp. 47–67 (Eds Fox, PF, McSweeney, PLH, Cogan, T & Guinee, T). Amsterdam: Elsevier Academic PressCrossRefGoogle Scholar
IDF 1986 Determination of the nitrogen content (Kjeldahl method) and calculation of crude protein constant. IDF Standard 20A. Brussels, Belgium: International Dairy FederationGoogle Scholar
IDF 1996 Determination of fat content (Rose Gottlieb gravimetric method). IDF Standard 1D. Brussels, Belgium: International Dairy FederationGoogle Scholar
Jennes, R & Koops, J 1962 Preparation and properties of a salt solution which stimulates milk ultrafiltrate. Netherlands milk and Dairy Journal 16 154–164Google Scholar
Laemmli, UK 1970 Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 680–685CrossRefGoogle ScholarPubMed
Luyten, H, van Vliet, T & Walstra, P 1991 Characterization of the consistency of Gouda cheese. Netherlands Milk and Dairy Journal 45 33–53Google Scholar
Michalski, MC, Cariou, R, Michel, F & Garnier, C 2002 Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. Journal of Dairy Science 85 2451–2461CrossRefGoogle ScholarPubMed
Pereda, J, Ferragut, V, Quevedo, JM, Guamis, B & Trujillo, AJ 2007 Effects of ultra-high pressure homogenisation on microbial and physicochemical shelf life of milk. Journal of Dairy Science 90 1081–1093CrossRefGoogle Scholar
Rosa, P, Sala, G, van Vliet, T & van de Velde, F 2006 Cold gelation of whey protein emulsions. Journal of Texture Studies 37 516–537CrossRefGoogle Scholar
Sandra, S & Dalgleish, DG 2005 Effects of ultra-high-pressure homogenisation and heating on structural properties of casein micelles in reconstituted skim milk. International Dairy Journal 15 1095–1104CrossRefGoogle Scholar
Sandra, S & Dalgleish, DG 2008 The effect of high-pressure homogenisation (HPH) on rennet coagulation properties of unheated and heated fresh skimmed milk. International Dairy Journal 17 1043–1052CrossRefGoogle Scholar
Serra, M, Trujillo, AJ, Quevedo, JM, Guamis, B, Ferragut, V 2007 Acid coagulation properties and suitability for yogurt production of cow's milk treated by high pressure homogenisation. International Dairy Journal 17 782–790CrossRefGoogle Scholar
van Vliet, T 1988 Rheological properties of filled gels. Influence of filler matrix interaction. Colloid Polymer Science 266 518–524CrossRefGoogle Scholar
van Vliet, T & Dentener-Kikkert, A 1982 Influence of the composition of the milk fat globule membrane on the rheological properties of acid milk gels. Netherlands Milk Dairy Journal 36 261–265Google Scholar
Walstra, P, Wouters, JTM & Geurts, TJ 2006 Colloidal particles of milk In Dairy Science and technology 2nd ed. pp. 109–157 (Eds Walstra, P, Wouters, JTM & Geurts, TJ) New York: CRC pressGoogle Scholar
Walstra, P 2003 Dispersed systems. In Physical Chemistry of Foods, pp. 282–315 (Eds Walstra, P). New York: NY: Marcel DekkerGoogle Scholar
Walstra, P & Mulder, H 1974 Homogenization In The milk fat globule. Emulsion Science as applied to milk products and comparable foods pp. 163–193 (Eds Walstra, P & Mulder, H). Wageningen: Centre for agricultural publishing and documentationGoogle Scholar
Zamora, A, Ferragut, AD, Jaramillo, B, Guamis, B & Trujillo, A 2007 Effects of ultra-high pressure homogenisation on the cheese-making properties of milk. Journal of Dairy Science 90 1–10CrossRefGoogle Scholar