45,672
Views
97
CrossRef citations to date
0
Altmetric
Articles

Effects of milk pH alteration on casein micelle size and gelation properties of milk

, &
Pages 179-197 | Received 06 Oct 2015, Accepted 06 Feb 2016, Published online: 08 Sep 2016

References

  • Phadungath, C. Casein Micelles Structure: A Concise Review. Songklanakann Journal of Science Technology 2005, 27 (1), 201–212.
  • Fox, P.F.; Brodkorb, A. The Casein Micelle: Historical Aspects, Current Concepts, and Significance. International Dairy Journal 2008, 18 (7), 677–684.
  • Liu, Y.; Guo, R. pH-Dependent Structures and Properties of Casein Micelles. Biophysical Chemistry 2008, 136 (2–3), 67–73.
  • Vaia, B.; Smiddy, M.A.; Kelly, A.L.; Huppertz, T. Solvent-Mediated Disruption of Bovine Casein Micelles at Alkaline pH. Journal of Agricultural and Food Chemistry 2006, 54 (21), 8288–8293.
  • Huppertz, T.; Vaia, B.; Smiddy, M.A. Reformation of Casein Particles from Alkaline-Disrupted Casein Micelles. Journal of Dairy Research 2008, 75 (1), 44–47.
  • Madadlou, A.; Mousavi, M.E.; Emam-Djomeh, Z.; Sheehan, D.; Ehsani, M. Alkaline pH Does Not Disrupt Re-Assembled Casein Micelles. Food Chemistry 2009, 116 (4), 929–932.
  • McMahon, D.J.; Du, H.; McManus, W.R.; Larsen, K.M. Microstructural Changes in Casein Supramolecules During Acidification of Skim Milk. Journal of Dairy Science 2009, 92 (12), 5854–5867.
  • Roefs, S.; Walstra, P.; Dalgleish, D.G.; Horne, D.S. Preliminary Note on the Change in Casein Micelles Caused by Acidification. Netherlands Milk and Dairy Journal 1985, 39 (2), 119–122.
  • Dalgleish, D.G.; Horne, D.S.; Law, A.J.R. Size-Related Differences in Bovine Casein Micelles. Biochimica et Biophysica Acta (BBA)—General Subjects 1989, 991 (3), 383–387.
  • De Kruif, C.G. Skim Milk Acidification. Journal of Colloid and Interface Science 1997, 185 (1), 19–25.
  • De Kruif, C.G. Casein Micelle Interactions. International Dairy Journal 1999, 9 (3–6), 183–188.
  • Alexander, M.; Dalgleish, D.G. Application of Transmission Diffusing Wave Spectroscopy to the Study of Gelation of Milk by Acidification and Rennet. Colloids and Surfaces B-Biointerfaces 2004, 38 (1–2), 83–90.
  • Lucey, J.A.; Dick, C.; Singh, H.; Munro, P.A. Dissociation of Colloidal Calcium Phosphate-Depleted Casein Particles as Influenced by pH and Concentration of Calcium and Phosphate. Milchwissenschaft-Milk Science International 1997, 52 (11), 603–606.
  • Lucey, J.A.; Gorry, C.; Okennedy, B.; Kalab, M.; TanKinita, R.; Fox, P.F. Effect of Acidification and Neutralization of Milk on Some Physico-Chemical Properties of Casein Micelles. International Dairy Journal 1996, 6 (3), 257–272.
  • Ezeh, V.N.; Lewis, M.J. Milk Reversibility Following Reduction and Restoration of pH. International Journal of Dairy Technology 2011, 64 (2), 179–187.
  • Ahmad, S.; Piot, M.; Rousseau, F.; Grongnet, J.F.; Gaucheron, F. Physico-Chemical Changes in Casein Micelles of Buffalo and Cow Milks as a Function of Alkalinisation. Dairy Science & Technology 2009, 89 (3–4), 387–403.
  • Vandijk, H.J.M. The Properties of Casein Micelles 6. Behavior Above pH 9, and Implications for the Micelle Model. Netherlands Milk and Dairy Journal 1992, 46 (2), 101–113.
  • Orlien, V.; Boserup, L.; Olsen, K. Casein Micelle Dissociation in Skim Milk During High-Pressure Treatment: Effects of Pressure, pH, and Temperature. Journal of Dairy Science 2010, 93 (1), 12–18.
  • Oh, H.E.; Wong, M.; Pinder, D.N.; Hemar, Y.; Anema, S.G. Effect of pH Adjustment at Heating on the Rheological Properties of Acid Skim Milk Gels with Added Potato Starch. International Dairy Journal 2007, 17 (12), 1384–1392.
  • Anema, S.G.; Lee, S.K.; Klostermeyer, H. Effect of pH at Heat Treatment on the Hydrolysis of Kappa-Casein and the Gelation of Skim Milk by Chymosin. LWT–Food Science and Technology 2007, 40 (1), 99–106.
  • Gastaldi, E.; Trial, N.; Guillaume, C.; Bourret, E.; Gontard, N.; Cuq, J.L. Effect of Controlled Kappa-Casein Hydrolysis on Rheological Properties of Acid Milk Gels. Journal of Dairy Science 2003, 86 (3), 704–711.
  • Titapiccolo, G.I.; Corredig, M.; Alexander, M. Modification to the Renneting Functionality of Casein Micelles Caused by Nonionic Surfactants. Journal of Dairy Science 2010, 93 (2), 506–514.
  • Marchin, S.; Putaux, J.L.; Pignon, F.; Leonil, J. Effects of the Environmental Factors on the Casein Micelle Structure Studied by Cryo Transmission Electron Microscopy and Small-Angle X-Ray Scattering/Ultrasmall-Angle X-Ray Scattering. Journal of Chemical Physics 2007, 126 (4), 1–10.
  • Faka, M.; Lewis, M.J.; Grandison, A.S.; Deeth, H. The Effect of Free Ca2+ on the Heat Stability and Other Characteristics of Low-Heat Skim Milk Powder. International Dairy Journal 2009, 19 (6–7), 386–392.
  • Guyomarc’h, F.; Mahieux, O.; Renan, M.; Chatriot, M.; Gamerre, V.; Famelart M.H. Changes in the Acid Gelation of Skim Milk as Affected by Heat-Treatment and Alkaline pH Conditions. Lait 2007, 87 (2), 119–137.
  • Renan, M.; Guyomarc’h, F.; Chatriot, M.; Gamerre, V.; Famelart, H. Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/Kappa-Casein Aggregates. Journal of Agricultural and Food Chemistry 2007, 55 (16), 6736–6745.
  • Sandra, S.; Cooper, C.; Alexander, M.; Corredig, M. Coagulation Properties of Ultrafiltered Milk Retentates Measured Using Rheology and Diffusing Wave Spectroscopy. Food Research International 2011, 44 (4), 951–956.
  • Huppertz, T.; Grosman, S.; Fox, P.F.; Kelly, A. Heat and Ethanol Stabilities of High-Pressure-Treated Bovine Milk. International Dairy Journal 2004, 14 (2), 125–133.
  • O’Sullivan, M.M.; Kelly, A.L.; Fox, P.F. Influence of Transglutaminase Treatment on Some Physico-Chemical Properties of Milk. Journal of Dairy Research 2002, 69 (3), 433–442.
  • Anema, S.G. Heat and/or High-Pressure Treatment of Skim Milk: Changes to the Casein Micelle Size, Whey Proteins, and the Acid Gelation Properties of the Milk. International Journal of Dairy Technology 2008, 61 (3), 245–252.
  • Anema, S.G. Effect of pH at Pressure Treatment on the Acid Gelation of Skim Milk. Innovative Food Science & Emerging Technologies 2010, 11 (2), 265–273.
  • Anema, S.G. Role of Colloidal Calcium Phosphate in the Acid Gelation Properties of Heated Skim Milk. Food Chemistry 2009, 114 (1), 161–167.
  • Nian, Y.; Chen, B.Y.; Aikman, P.; Grandison, A.; Lewis, M. Naturally Occurring Variations in Milk pH and Ionic Calcium and Their Effects on Some Properties and Processing Characteristics of Milk. International Journal of Dairy Technology 2012, 65 (4), 490–497.
  • Daviau, C.; Famelart, M.H.; Pierre, A.; Goudedranche, H.; Maubois, J.L. Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength, and Heat Treatment. Lait 2000, 80 (4), 397–415.
  • McDonald, K.L.; Webb, R.I. Freeze Substitution in 3 Hours or Less. Journal of Microscopy 2011, 243 (3), 227–233.
  • Madadlou, A.; Mousavi, M.E.; Emam-djomeh Z.; Ehsani, M.R.; Sheehan, D. Sonodisruption of Re-Assembled Casein Micelles at Different pH Values. Ultrasonics Sonochemistry 2009, 16 (5), 644–648.
  • Arroyo-Maya, I.J.; Rodiles-Lopez, J.O.; Cornejo-Mazon, M.; Gutierrez-Lopez, G.F.; Hernandez-Arana, A.; Toledo-Nunez, C.; Barbosa-Canovas, G.V.; Flores-Flores, J.O.; Hernandez-Sanchez, H. Effect of Different Treatments on the Ability of Alpha-Lactalbumin to Form Nanoparticles. Journal of Dairy Science 2012, 95 (11), 6204–6214.
  • Law, A.J.R.; Leaver, J. Effects of Acidification and Storage of Milk on Dissociation of Bovine Casein Micelles. Journal of Agricultural and Food Chemistry 1998, 46 (12), 5008–5016.
  • Holt, C.; Davies, D.T.; Law, A.J.R. Effects of Colloidal Calcium-Phosphate Content and Free Calcium-Ion Concentration in the Milk Serum on the Dissociation of Bovine Casein Micelles. Journal of Dairy Research 1986, 53 (4), 557–572.
  • Famelart, M.H.; Gauvin, G.; Paquet, D.; Brule, G. Acid Gelation of Colloidal Calcium Phosphate Depleted Preheated Milk. Dairy Science & Technology 2009, 89 (3–4), 335–348.
  • Bak, M.; Rasmussen, L.K.; Petersen, T.E.; Nielsen, N.C. Colloidal Calcium Phosphates in Casein Micelles Studied by Slow-Speed-Spinning P-31 Magic Angle Spinning Solid-State Nuclear Magnetic Resonance. Journal of Dairy Science 2001, 84 (6), 1310–1319.
  • Tuinier, R.; Rolin, C.; De Kruif, C.G. Electrosorption of Pectin onto Casein Micelles. Biomacromolecules 2002, 3, 632–638.
  • Ouanezar, M.; Guyomarc’h, F.; Bouchoux, A. AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification. Langmuir 2012, 28 (11), 4915–4919.
  • Lucey, J.A.; Singh, H. Formation and Physical Properties of Acid Milk Gels: A Review. Food Research International 1997, 30 (7), 529–542.
  • Gastaldi, E.; Lagaude, A.; DelAfuente, B.T. Micellar Transition State in Casein Between pH 5.5 and 5.0. Journal of Food Science 1996, 61 (1), 59–64.
  • Wade, T.; Beattie, J.K.; Rowlands, W.N.; Augustin, M.A. Electroacoustic Determination of Size and Zeta Potential of Casein Micelles in Skim Milk. Journal of Dairy Research 1996, 63 (3), 387–404.
  • Huppertz, T.; Fox, P.F.; Kelly, A.L. Properties of Casein Micelles in High Pressure-Treated Bovine Milk. Food Chemistry 2004, 87 (1), 103–110.
  • Kulozik, U. Variation of the Calcium Content in Skim Milk by Diafiltration and Ion Exchange—Effects on Permeation Rate and Structure of Deposited Layers in the RO. Journal of Membrane Science 1998, 145 (1), 91–97.
  • Lin, M.J.; Grandison, A.; Chryssanthou, X.; Goodwin, C.; Tsioulpas, A.; Koliandris, A.; Lewis, M. Calcium Removal from Milk by Ion Exchange. Milchwissenschaft-Milk Science International 2006, 61 (4), 370–374.
  • Horne, D.S.; Muir, D.D. Alcohol and Heat Stability of Milk Protein. Journal of Dairy Science 1990, 73 (12), 3613–3626.
  • Johnston, D.E.; Rutherford, J.A.; McCreedy, R.W. Ethanol Stability and Chymosin-Induced Coagulation Behaviour of High Pressure Treated Milk. Milchwissenschaft-Milk Science International 2002, 57 (7), 363–366.
  • Tsioulpas, A.; Lewis, M.J.; Grandison, A.S. Effect of Minerals on Casein Micelle Stability of Cows’ Milk. Journal of Dairy Research 2007, 74 (2), 167–173.
  • Horne, D.S.; Parker, T.G. Factors Affecting the Ethanol Stability of Bovine Milk: II. The Origin of the pH Transition. Journal of Dairy Research 1981, 48 (02), 285–291.
  • Shew, D.I. Technical Aspects of Quality Assurance; International Dairy Federation: Brussels, Belgium, 1981.
  • Tsioulpas, A.; Grandison, A.S.; Lewis, M.J. Changes in Physical Properties of Bovine Milk from the Colostrum Period to Early Lactation. Journal of Dairy Science 2007c, 90 (11), 5012–5017.
  • Muthukumarappan, K.; Karunanithy, C. Texture. In Handbook of Dairy Food Analysis, Nollet, L.M.L.; Toldra, F.; Eds.; CRC Press: Boca Raton, FL, 2010.
  • Dalgleish, D.G. A Mechanism for the Chymosin-Induced Flocculation of Casein Micelles. Biophysical Chemistry 1980, 11 (2), 147–155.
  • McMahon, D.J.; Brown, R.J. Enzymic Coagulation of Casein Micelles: A Review. Journal of Dairy Science 1984, 67 (5), 919–929.
  • Mistry, V.V. Chymosin in Cheese Making. In Food Biochemistry and Food Processing, 2nd Ed; Simpson, B.K.; Ed.; Wiley-Blackwell, Ames, IA, 2012.
  • Vanhooydonk, A.C.M.; Hagedoorn, H.G.; Boerrigter, I.J. pH-Induced Physicochemical Changes of Casein Micelles in Milk and Their Effect on Renneting 1. Effect of Acidification on Physicochemical Properties. Netherlands Milk and Dairy Journal 1986, 40 (2–3), 281–296.
  • Lucey, J.A.; Johnson, M.E.; Horne, D.S. Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese. Journal of Dairy Science 2003, 86 (9), 2725–2743.
  • Zoon, P.; Vanvliet, T.; Walstra, P. Rheological Properties of Rennet-Induced Skim Milk Gels 4. The Effect of pH and NaCl. Netherlands Milk and Dairy Journal 1989, 43 (1), 17–34.
  • Li, Y.; Wang, W. Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel. International Journal of Food Properties 2015. DOI:10.1080/10942912.2015.1091474
  • Choi, J.; Horne, D.S.; Lucey, J.A. Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk. Journal of Dairy Science 2007, 90 (6), 2612–2623.
  • Mellema, M.; Walstra, P.; van Opheusden, J.H.J.; van Vliet, T. Effects of Structural Rearrangements on the Rheology of Rennet-Induced Casein Particle Gels. Advances in Colloid and Interface Science 2002, 98 (10), 25–50.
  • Ramaswamy, H.S.; Chen, C.R.; Rattan, N.S. Comparison of Viscoelastic Properties of Set and Stirred Yogurts Made from High Pressure and Thermally Treated Milks. International Journal of Food Properties 2015, 18 (7), 1513–1523.
  • Lodaite, K.; Östergren, K.; Paulsson, M.; Dejmek, P. One-Dimensional Syneresis of Rennet-Induced Gels. International Dairy Journal 2000, 10 (12), 829–834.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.