Journal
JOURNAL OF FOOD ENGINEERING
Volume 254, Issue -, Pages 17-24Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.03.004
Keywords
Milk; Ultrasound; Denaturation; Milk fat globule; Milk fat globule membrane; Acid gel formation
Categories
Funding
- Danish Dairy Research Foundation
- Arla Foods amba
- Arla Foods Ingredients
- Future Food Innovation, Region Midjutland (Denmark)
- SPX flow technology
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Ultrasonic homogenization of full fat milk is known to provide changes in the acid-induced gelation behavior, in terms of acceleration of gel formation and increased gel strength. In this study, the dependency of this behavior on ultrasonic power level and treatment temperature was illustrated using an ultrasonic flow cell system, which minimizes temperature increase during treatment. Gel formation was studied by acidification with glucone-delta-lactone at 30 degrees C using small deformation rheology and effects of ultrasonication on whey protein denaturation, milk fat globule size distribution and proteins associated with the milk fat globule membrane were evaluated. Results illustrate how increased acid-gel strength upon ultrasonication, partly, was attributed to denaturation of whey proteins, but also indicate that changes in the milk fat globule membrane, in terms of increased association of caseins with the milk fat globule membrane, can be of importance by facilitating the formation of highly functional milk fat globule/protein complexes.
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