The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems
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The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. / Aydogdu, Tugce; Ho, Quang Tri; Ahrné, Lilia; O'Mahony, James A.; McCarthy, Noel A.
I: International Dairy Journal, Bind 118, 105037, 2021.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems
AU - Aydogdu, Tugce
AU - Ho, Quang Tri
AU - Ahrné, Lilia
AU - O'Mahony, James A.
AU - McCarthy, Noel A.
PY - 2021
Y1 - 2021
N2 - Reconstituted milk protein concentrate (MPC; 80% protein) was mixed with lactose (MPC-Lac) or milk permeate (MPC-Perm) to 20% dry matter (DM) before been evaporated to 45% DM and subsequently spray dried. The pH of protein solutions, measured during evaporation from 20 to 45% DM at 50 °C, decreased from pH 6.64 to pH 6.53 and from 6.1 to 5.95 for MPC-Lac and MPC-Perm, respectively. The particle size and viscosity were greater in MPC-Perm than MPC-Lac solutions after evaporation. However, the heat stability of rehydrated MPC-Perm powder (3.5% protein) were significantly higher than MPC-Lac at pH values between 6.4 and 6.8, which may be attributed to the lower calcium ion concentration in MPC-Perm than in MPC-Lac. This study highlighted the complexity of mineral addition and phase distribution in protein-standardised milk systems; whereby higher levels of mineral addition contribute to viscosity and age thickening, but not necessarily lower heat stability.
AB - Reconstituted milk protein concentrate (MPC; 80% protein) was mixed with lactose (MPC-Lac) or milk permeate (MPC-Perm) to 20% dry matter (DM) before been evaporated to 45% DM and subsequently spray dried. The pH of protein solutions, measured during evaporation from 20 to 45% DM at 50 °C, decreased from pH 6.64 to pH 6.53 and from 6.1 to 5.95 for MPC-Lac and MPC-Perm, respectively. The particle size and viscosity were greater in MPC-Perm than MPC-Lac solutions after evaporation. However, the heat stability of rehydrated MPC-Perm powder (3.5% protein) were significantly higher than MPC-Lac at pH values between 6.4 and 6.8, which may be attributed to the lower calcium ion concentration in MPC-Perm than in MPC-Lac. This study highlighted the complexity of mineral addition and phase distribution in protein-standardised milk systems; whereby higher levels of mineral addition contribute to viscosity and age thickening, but not necessarily lower heat stability.
U2 - 10.1016/j.idairyj.2021.105037
DO - 10.1016/j.idairyj.2021.105037
M3 - Journal article
AN - SCOPUS:85102877765
VL - 118
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
M1 - 105037
ER -
ID: 259505839