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

Marios Kasinos, Rafat R Karbakhsh and Paul Van Der Meeren UGent (2015) INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY. 68(1). p.38-43
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Int. J. Dairy Technol.
volume
68
issue
1
pages
38 - 43
Web of Science type
Article
Web of Science id
000348922900005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.912 (2015)
JCR rank
80/124 (2015)
JCR quartile
3 (2015)
ISSN
1364-727X
DOI
10.1111/1471-0307.12184
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
5919716
handle
http://hdl.handle.net/1854/LU-5919716
date created
2015-04-01 11:57:48
date last changed
2016-12-19 15:47:27
@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},
}

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.