Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate. / Li, Ruifen; Rovers, Tijs A. M.; Jæger, Tanja Christine; Hougaard, Anni Bygvrå; Svensson, Birte; Simonsen, Adam Cohen; Ipsen, Richard.

In: International Dairy Journal, Vol. 112, 104860, 2021.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Li, R, Rovers, TAM, Jæger, TC, Hougaard, AB, Svensson, B, Simonsen, AC & Ipsen, R 2021, 'Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate', International Dairy Journal, vol. 112, 104860. https://doi.org/10.1016/j.idairyj.2020.104860

APA

Li, R., Rovers, T. A. M., Jæger, T. C., Hougaard, A. B., Svensson, B., Simonsen, A. C., & Ipsen, R. (2021). Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate. International Dairy Journal, 112, [104860]. https://doi.org/10.1016/j.idairyj.2020.104860

Vancouver

Li R, Rovers TAM, Jæger TC, Hougaard AB, Svensson B, Simonsen AC et al. Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate. International Dairy Journal. 2021;112. 104860. https://doi.org/10.1016/j.idairyj.2020.104860

Author

Li, Ruifen ; Rovers, Tijs A. M. ; Jæger, Tanja Christine ; Hougaard, Anni Bygvrå ; Svensson, Birte ; Simonsen, Adam Cohen ; Ipsen, Richard. / Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate. In: International Dairy Journal. 2021 ; Vol. 112.

Bibtex

@article{a37b1022a842401f8d00bb02ba1c6316,
title = "Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate",
abstract = "The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30 °C, 30 min) or stored (4 °C) for 1 or 3 d, and subsequently kept at 30 °C for 30 min or 5 h. No significant differences were found in particle size, zeta potential or rennet coagulation for CC diluted with water or permeate from ultrafiltration. The viscosity of frozen CC diluted with water was lower for samples thawed at 30 °C for 30 min than for fresh CC, but increased with prolonged thawing procedures (4 °C for 3 d). Using 4 °C for 3 d followed by 5 h at 30 °C resulted in earlier gelation and increased storage modulus (G{\textquoteright}) during acidification, which was related to the increased free Ca2+ activity and decreased pH.",
author = "Ruifen Li and Rovers, {Tijs A. M.} and J{\ae}ger, {Tanja Christine} and Hougaard, {Anni Bygvr{\aa}} and Birte Svensson and Simonsen, {Adam Cohen} and Richard Ipsen",
year = "2021",
doi = "10.1016/j.idairyj.2020.104860",
language = "English",
volume = "112",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

AU - Li, Ruifen

AU - Rovers, Tijs A. M.

AU - Jæger, Tanja Christine

AU - Hougaard, Anni Bygvrå

AU - Svensson, Birte

AU - Simonsen, Adam Cohen

AU - Ipsen, Richard

PY - 2021

Y1 - 2021

N2 - The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30 °C, 30 min) or stored (4 °C) for 1 or 3 d, and subsequently kept at 30 °C for 30 min or 5 h. No significant differences were found in particle size, zeta potential or rennet coagulation for CC diluted with water or permeate from ultrafiltration. The viscosity of frozen CC diluted with water was lower for samples thawed at 30 °C for 30 min than for fresh CC, but increased with prolonged thawing procedures (4 °C for 3 d). Using 4 °C for 3 d followed by 5 h at 30 °C resulted in earlier gelation and increased storage modulus (G’) during acidification, which was related to the increased free Ca2+ activity and decreased pH.

AB - The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30 °C, 30 min) or stored (4 °C) for 1 or 3 d, and subsequently kept at 30 °C for 30 min or 5 h. No significant differences were found in particle size, zeta potential or rennet coagulation for CC diluted with water or permeate from ultrafiltration. The viscosity of frozen CC diluted with water was lower for samples thawed at 30 °C for 30 min than for fresh CC, but increased with prolonged thawing procedures (4 °C for 3 d). Using 4 °C for 3 d followed by 5 h at 30 °C resulted in earlier gelation and increased storage modulus (G’) during acidification, which was related to the increased free Ca2+ activity and decreased pH.

U2 - 10.1016/j.idairyj.2020.104860

DO - 10.1016/j.idairyj.2020.104860

M3 - Journal article

AN - SCOPUS:85091795571

VL - 112

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104860

ER -

ID: 251258186