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Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk

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Abstract
To quantify the stability towards heat coagulation, an objective test method was developed. The combined use of emulsion preparation by microfluidisation and heat stress by immersion of capped samples in an oil bath enabled small-volume heat stability evaluation of milk formulations. From experimental data, it became obvious that a heating period of about 9min was necessary for the samples to acquire the requested temperature (i.e. 121 degrees C). Similarly, both viscosity and particle size analyses showed an increased aggregation tendency when samples were heated for longer than 10min, whereby their positioning and the cooling medium seemed to have an insignificant effect.
Keywords
Heat treatment, Whey, Milk processing, Milk proteins, Rheology, Heat stability, BOVINE BETA-LACTOGLOBULIN, DENATURED WHEY PROTEINS, RECONSTITUTED SKIM MILK, CASEIN MICELLES, ALPHA-LACTALBUMIN, KAPPA-CASEIN, AGGREGATION, DISULFIDE, EMULSIONS, LECITHIN

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Chicago
Kasinos, Marios, Rafat R Karbakhsh, and Paul Van Der Meeren. 2015. “Sensitivity Analysis of a Small-volume Objective Heat Stability Evaluation Test for Recombined Concentrated Milk.” International Journal of Dairy Technology 68 (1): 38–43.
APA
Kasinos, M., Karbakhsh, R. R., & Van Der Meeren, P. (2015). Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 68(1), 38–43.
Vancouver
1.
Kasinos M, Karbakhsh RR, Van Der Meeren P. Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. 2015;68(1):38–43.
MLA
Kasinos, Marios, Rafat R Karbakhsh, and Paul Van Der Meeren. “Sensitivity Analysis of a Small-volume Objective Heat Stability Evaluation Test for Recombined Concentrated Milk.” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 68.1 (2015): 38–43. Print.
@article{5919716,
  abstract     = {To quantify the stability towards heat coagulation, an objective test method was developed. The combined use of emulsion preparation by microfluidisation and heat stress by immersion of capped samples in an oil bath enabled small-volume heat stability evaluation of milk formulations. From experimental data, it became obvious that a heating period of about 9min was necessary for the samples to acquire the requested temperature (i.e. 121 degrees C). Similarly, both viscosity and particle size analyses showed an increased aggregation tendency when samples were heated for longer than 10min, whereby their positioning and the cooling medium seemed to have an insignificant effect.},
  author       = {Kasinos, Marios and Karbakhsh, Rafat R and Van Der Meeren, Paul},
  issn         = {1364-727X},
  journal      = {INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY},
  keyword      = {Heat treatment,Whey,Milk processing,Milk proteins,Rheology,Heat stability,BOVINE BETA-LACTOGLOBULIN,DENATURED WHEY PROTEINS,RECONSTITUTED SKIM MILK,CASEIN MICELLES,ALPHA-LACTALBUMIN,KAPPA-CASEIN,AGGREGATION,DISULFIDE,EMULSIONS,LECITHIN},
  language     = {eng},
  number       = {1},
  pages        = {38--43},
  title        = {Sensitivity analysis of a small-volume objective heat stability evaluation test for recombined concentrated milk},
  url          = {http://dx.doi.org/10.1111/1471-0307.12184},
  volume       = {68},
  year         = {2015},
}

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