Article (Scientific journals)
Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan
Blecker, Christophe; Habib-Jiwan, Jean-Michel; Karoui, Ramdhane
2012In Food Chemistry, 135 (3), p. 1809-1817
Peer Reviewed verified by ORBi
 

Files


Full Text
Effect of heat treatment of rennet skim.pdf
Publisher postprint (561.79 kB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Milk, Rennet coagulation,; Heat treatment, Rheology,; Fluorescence, Turbiscan, Chemometric
Abstract :
[en] Heat treatment applied to milk induces denaturation of whey proteins, leading to a complex mixture of whey protein and whey protein coated casein micelles. The present paper investigates the effects of heat treatment (60 and 80 °C during 20 min) and rennet-induced coagulation temperature (30 and 40 °C) determined by rheology, synchronous fluorescence spectroscopy (SFS) and turbiscan measurements. The gelation times determined by rheology and SFS increased with the increase of heat treatment applied to milk. The rise in temperature induced a decrease in the maximum curd firming rate and an increase in the viscosity of the investigated milk samples. The principal component analysis (PCA) applied, sepa- rately, to the SF and turbiscan spectra showed a clear discrimination between: (i) raw milks and heated milks; and (ii) milks renneted at 30 °C from those renneted at 40 °C. The results showed the ability of SFS as a rapid and non-destructive technique for the: (i) monitoring network structure and molecular inter- action during the coagulation process; and (ii) determination of gelation time of rennet-induced coagu- lation of studied milk samples.
Disciplines :
Food science
Author, co-author :
Blecker, Christophe ;  Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Habib-Jiwan, Jean-Michel
Karoui, Ramdhane
Language :
English
Title :
Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan
Publication date :
28 June 2012
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Science, Oxford, United Kingdom
Volume :
135
Issue :
3
Pages :
1809-1817
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 26 April 2013

Statistics


Number of views
41 (3 by ULiège)
Number of downloads
213 (1 by ULiège)

Scopus citations®
 
49
Scopus citations®
without self-citations
28
OpenCitations
 
51

Bibliography


Similar publications



Contact ORBi