Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares
Abstract
:1. Introduction
- (a)
- collecting raw matter;
- (b)
- operating with it or mixtures of the like in such a way to get the desired products of a given food chain in substantial amounts; and
- (c)
- obtaining the final products through maturing and storage, if these steps are required.
2. Surface Properties
2.1. Forces in Action and Species Responsible for Stabilization
2.2. Surface Properties
3. Steric Stabilization
4. Electrostatic Contributions
5. More Fundamentals
5.1. The Fundamentals of Food Colloid Stabilization
5.2. The Case of Food Colloids
6. The Cheese Making Sequence
- Milk coagulation by rennet (sometimes assisted by tiny amounts of citric acid) added to milk kept at mild temperature, 36–39 °C. This step implies optimization of the enzymic activity of rennet and, in consequence of that, favors eliminating steric stabilization by cutting the polypeptide chains protruding outward from casein micelles.
- Curd breaking and serum discharge jointly imply a phase separation of colloids. A heating stage at 50 °C is required to completely discharge and favor the onset of cheese lumps.
- Curd is left maturing in acid serum for some hours. In this stage, solubilization of calcium salts and de-mineralization of cheese paste occur. The paste becomes plastic (is a reverse phase separation), giving rise to “pasta filata” (also termed cooked pasta), and is reduced in fibers by the action of gravitation or by simple stretching, as happens for mozzarella and provolone. In the absence of shear forces, which favor the formation of fibers, cheese grains collapse.
- Salting is made in dry or wet conditions, depending on the needs. Ion valence and content are relevant in this step. Salting implies water loss due to the onset of osmotic gradients outside the cheese peel, which contracts, deforms, and progressively becomes harder.
- Cheese maturing is usually performed at 3–8 °C and 85–90% humidity. It helps to give cheese due consistency and appearance. It implies further water loss. Maturing depends on the cheese kind obtained, and the same holds for working conditions. In niche products, mildewing, coverage with straw, or chestnut leaves (which are rich in tannins) are sometimes used. Sometimes, mildewed conditions are induced on the cheese peel or in its interior. In the latter eventuality, a wide variety of “blue cheese” types may occur. These can be stiff (Stilton) or creamy (Gorgonzola).
7. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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State of Matter 1st Component (Dispersant) | The 2nd Component is a Solid (Dispersed) | The 2nd Component is a Liquid (Dispersed) | The 2nd Component is a Gas (Dispersed) |
---|---|---|---|
Solid | opals | bitumens | foams |
Liquid | muds | Emulsions * | bubbles |
Gas | smokes | aerosols | no |
Mammal Ruminant | Country | Fat % in Fresh Milk |
---|---|---|
Jersey cow | United Kingdom | 5.2% |
Zebu | India, Madagascar, Sri Lanka | 4.7% |
Brown Swiss cow | Switzerland | 4.0% |
Holstein Friesian cow | Netherlands, FRG, Denmark | 3.6% |
Neapolitan Buffalo | Italy | 8.3% |
Spanish sheep | Spain, Italy, Greece | 5.6% |
Merinos-modified sheep | Spain, Australia | 5.3% |
Appenzell goat | Switzerland | 4.6% |
Manchega goat | Spain, France | 4.8% |
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La Mesa, C.; Risuleo, G. Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares. Colloids Interfaces 2020, 4, 58. https://doi.org/10.3390/colloids4040058
La Mesa C, Risuleo G. Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares. Colloids and Interfaces. 2020; 4(4):58. https://doi.org/10.3390/colloids4040058
Chicago/Turabian StyleLa Mesa, Camillo, and Gianfranco Risuleo. 2020. "Some Remarks on Colloid Stability: Selected Examples Taken from the Milk Chain for Food Prepares" Colloids and Interfaces 4, no. 4: 58. https://doi.org/10.3390/colloids4040058