PMID: 11913691Mar 27, 2002Paper

ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels

Journal of Dairy Science
J A Lucey

Abstract

Gelation of milk proteins is the crucial first step in both cheese and yogurt manufacture. Several types of milk gels are discussed, with an emphasis on recent developments in our understanding of how these gels are formed and some of their key physical properties. Areas discussed include the latest dual-binding model for casein micelles; some recent developments in rennet-induced gelation; review of the methods that have been used to monitor milk coagulation; and a discussion of some of the possible causes for the wheying-off defect in yogurts. Casein micelles are the primary building blocks of casein-based gels; however, controversy about its structure continues. The latest model proposed for the formation of casein micelles is the dual-binding model proposed by Horne, 1998, which suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate (CCP) bridging. Most previous models for the casein micelle have treated milk gelation from the viewpoint of simple particle destabilization and aggregation, but they have not been able to explain several unusual rheological properties of milk gels. Although there have been many techniques used to monitor the ...Continue Reading

References

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Citations

Jul 15, 2006·Journal of Dairy Science·M Isleten, Y Karagul-Yuceer
Oct 27, 2011·Journal of the Science of Food and Agriculture·Burcu Engin, Yonca Karagul Yuceer
Jan 3, 2013·Journal of Food Science·Laxmi N PrasadNagendra P Shah
Jul 6, 2014·Applied Microbiology and Biotechnology·Carla Malaquias AlmeidaIsaura Simões
Aug 26, 2014·Journal of Dairy Science·Q R RenF Z Ren
Dec 26, 2016·Journal of Dairy Science·Özge DönmezVural Gökmen
Jun 11, 2018·Electrophoresis·Ioannis MourtzinosThomas Moschakis
Mar 19, 2019·Food Science of Animal Resources·Rushikesh Ambadasrao KantaleRajesh Vishwanath Wagh
Apr 9, 2019·Journal of Food Science and Technology·Bianka Rocha SaraivaPaula Toshimi Matumoto Pintro
Apr 15, 2019·Journal of Dairy Science·Milena CorredigZhengtao Zhao
Aug 4, 2019·BMC Biotechnology·Soumaya El BouchikhiYahya Bensouda
Mar 4, 2020·Journal of Food Science and Technology·Marly Silveira SantosRogeria Comastri de Castro Almeida
Mar 4, 2020·Journal of Food Science and Technology·Maryam Haji GhafarlooMahsa Tabari
Dec 17, 2005·Journal of Dairy Science·F R Bamelis, J G De Baerdemaeker
Mar 27, 2010·Journal of Dairy Science·M GlantzM Paulsson
Jan 15, 2016·Journal of the Science of Food and Agriculture·Fang WangFazheng Ren
Oct 11, 2017·Journal of Dairy Science·Nicoletta A MieleSilvana Cavella
Nov 21, 2017·Journal of Dairy Science·John A LuceyDavid S Horne
May 20, 2017·Journal of Biomolecular Structure & Dynamics·Hamid DezhampanahLeila Hasani
Nov 2, 2018·Asian-Australasian Journal of Animal Sciences·Lubna RafiqAtif Liaqat

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