Rennet coagulation of heated milk: A review
Michel Britten,Hélène J. Giroux +1 more
TLDR
In this article, the mechanisms of rennet-induced coagulation of milk and the detrimental effects induced by heat are reviewed and methods to improve renneting properties of heated milk are also described.About:
This article is published in International Dairy Journal.The article was published on 2022-01-01 and is currently open access. It has received 18 citations till now. The article focuses on the topics: Rennet & Pasteurization.read more
Citations
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Plant Milk-Clotting Enzymes for Cheesemaking
TL;DR: In this article , a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class, and their application on the different cheesemaking products.
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Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis.
TL;DR: In this article , the role of processing, food structure, preservation and matrix on coagulation of caseins has been discussed and various processes, such as conversion to caseinate, heat treatment in the presence of whey proteins, conversion to stirred yoghurt and enzymatic hydrolysis, can be used to steer the gastric behavior of protein.
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Effect of pasteurization on coagulation properties of bovine milk and the role of major composition traits and protein fractions
TL;DR: In this article , the authors identify the raw milk characteristics responsible for unfavorable changes in MCP after pasteurization and develop infrared prediction models for pasteurized milk MCP using spectra of raw samples.
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Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production
Sabine Alalam,Julien Chamberland,Alexia Gravel,Véronique Perreault,Michel Britten,Yves Pouliot,Steve Labrie,Alain Doyen +7 more
TL;DR: In this paper , a mixture of pasteurized milk and white wastewater from a dairy plant was concentrated by reverse osmosis (RO) to achieve a protein concentration similar to that of skimmed milk.
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Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening
TL;DR: In this article , the effects of different processing parameters on cheese properties during the ripening process were analyzed using a 50-day ripening period and showed that the number of lactic acid bacteria increased by approximately 0.5 log CFU/g.
References
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Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
TL;DR: It is demonstrated that the application of principles governing the molecular interactions of CN can be useful in understanding the many physical and chemical properties of cheese and, in turn, how this can be used by the cheesemaker to produce the desired cheese.
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Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
TL;DR: In this paper, a review describes the recent development of cold-setting whey protein ingredients and their potential application in foods, emphasizing the importance of an understanding of the molecular basis of protein functionality to the development of ingredients.
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Formation and Physical Properties of Milk Protein Gels
TL;DR: The dual-binding model proposed by Horne et al. as mentioned in this paper suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate bridging.
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The minerals of milk.
TL;DR: The different models explaining the nature and distribution of these minerals (especially calcium phosphate) in both fractions of milk and their behaviour in different physico-chemical conditions, are discussed.
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The Structure of the Casein Micelle of Milk and Its Changes During Processing
TL;DR: The main structural features of these particles and the different models that have been used to define the interior structures are described and the reactions of the micelles during processing operations are described.