The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems

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Standard

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

Harvard

Aydogdu, T, Ho, QT, Ahrné, L, O'Mahony, JA & McCarthy, NA 2021, 'The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems', International Dairy Journal, bind 118, 105037. https://doi.org/10.1016/j.idairyj.2021.105037

APA

Aydogdu, T., Ho, Q. T., Ahrné, L., O'Mahony, J. A., & McCarthy, N. A. (2021). The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal, 118, [105037]. https://doi.org/10.1016/j.idairyj.2021.105037

Vancouver

Aydogdu T, Ho QT, Ahrné L, O'Mahony JA, McCarthy NA. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal. 2021;118. 105037. https://doi.org/10.1016/j.idairyj.2021.105037

Author

Aydogdu, Tugce ; Ho, Quang Tri ; Ahrné, Lilia ; O'Mahony, James A. ; McCarthy, Noel A. / The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. I: International Dairy Journal. 2021 ; Bind 118.

Bibtex

@article{0a031a6b7a8a4d90a56afc116dc629e3,
title = "The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems",
abstract = "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.",
author = "Tugce Aydogdu and Ho, {Quang Tri} and Lilia Ahrn{\'e} and O'Mahony, {James A.} and McCarthy, {Noel A.}",
year = "2021",
doi = "10.1016/j.idairyj.2021.105037",
language = "English",
volume = "118",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

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