The influence of high temperatures on milk proteins
High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-p...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of Chemical Engineers of Serbia
2002-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2002/0367-598X0203123M.pdf |
| _version_ | 1811299167276892160 |
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| author | Maćej Ognjen D. Jovanović Snežana T. Đurđević-Denin Jelena D. |
| author_facet | Maćej Ognjen D. Jovanović Snežana T. Đurđević-Denin Jelena D. |
| author_sort | Maćej Ognjen D. |
| collection | DOAJ |
| description | High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane. |
| first_indexed | 2024-04-13T06:31:17Z |
| format | Article |
| id | doaj.art-affe03a5684648c186494fecdb76a6bd |
| institution | Directory Open Access Journal |
| issn | 0367-598X |
| language | English |
| last_indexed | 2024-04-13T06:31:17Z |
| publishDate | 2002-01-01 |
| publisher | Association of Chemical Engineers of Serbia |
| record_format | Article |
| series | Hemijska Industrija |
| spelling | doaj.art-affe03a5684648c186494fecdb76a6bd2022-12-22T02:58:08ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija0367-598X2002-01-0156312313210.2298/HEMIND0203123MThe influence of high temperatures on milk proteinsMaćej Ognjen D.Jovanović Snežana T.Đurđević-Denin Jelena D.High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.http://www.doiserbia.nb.rs/img/doi/0367-598X/2002/0367-598X0203123M.pdfcaseincoaggregatesmilkproteinswhey proteinsheat treatments |
| spellingShingle | Maćej Ognjen D. Jovanović Snežana T. Đurđević-Denin Jelena D. The influence of high temperatures on milk proteins Hemijska Industrija casein coaggregates milk proteins whey proteins heat treatments |
| title | The influence of high temperatures on milk proteins |
| title_full | The influence of high temperatures on milk proteins |
| title_fullStr | The influence of high temperatures on milk proteins |
| title_full_unstemmed | The influence of high temperatures on milk proteins |
| title_short | The influence of high temperatures on milk proteins |
| title_sort | influence of high temperatures on milk proteins |
| topic | casein coaggregates milk proteins whey proteins heat treatments |
| url | http://www.doiserbia.nb.rs/img/doi/0367-598X/2002/0367-598X0203123M.pdf |
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