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Effects of Processing Treatments on the Properties and Functionality of...
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Effects of Processing Treatments on the Properties and Functionality of Dairy Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 14984

Special Issue Editor

Dr. Michael Tunick

E-Mail Website
Guest Editor
Department of Food & Hospitality Management, College of Nursing & Health Professions, Drexel University, Philadelphia, PA, USA
Interests: microbiology; analytical chemistry; physical chemistry; dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

The open access journal Foods is planning a Special Issue entitled “Effects of Processing Treatments on the Properties and Functionality of Dairy Products”, and we invite you to contribute a paper. Dairy technology is constantly changing, leading to new and improved products, and this Special Issue provides you with an opportunity to showcase some of your research in this area. For milk processing, the topics will include the various ways to homogenize and pasteurize, the use of high-pressure processing, micro-, ultra-, and nanofiltration, and many more. Aspects of dairy product manufacture, such as the addition of starter cultures for cheese and yogurt, freezing methods for ice cream, and use of whey will also be included. Whenever any of these techniques are varied, the physical properties of the final products may be altered. As functionality is important in food, the main idea of this Special Issue is to specify what changes take place and why they occur when processing parameters are adjusted.

Dr. Michael Tunick
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • dairy
  • milk
  • cheese
  • yogurt
  • ice cream
  • butter
  • whey
  • pasteurization
  • homogenization
  • filtration
  • high pressure

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Published Papers (3 papers)

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Research

17 pages, 3489 KiB  
Article
Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior
by Malou Warncke and Ulrich Kulozik
Foods 2021, 10(6), 1361; https://doi.org/10.3390/foods10061361 - 11 Jun 2021
Cited by 7 | Viewed by 3027
Abstract
Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the [...] Read more.
Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on a laboratory and pilot scale in rotor/stator systems (colloid mill and shear pump, respectively) and high-pressure homogenizers. The assessment criteria were on the one hand particle sizes as a function of shear rate, and on the other hand, the rennet gelation properties meaning gelling time, gel strength, structure loss upon deformation, and serum loss. Furthermore, the casein, whey protein, and casein macropeptide (CMP) recovery in the sweet whey was determined to evaluate the shear-, and hence, the particle size-dependent protein accessibility. We showed that insufficient powder rehydration prolongs the rennet gelation time, leading to softer, weaker gels, and to lower amounts of CMP and whey protein in the sweet whey. Full article
(This article belongs to the Special Issue Effects of Processing Treatments on the Properties and Functionality of Dairy Products)
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12 pages, 1868 KiB  
Article
High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
by Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic and Jelena Miocinovic
Foods 2021, 10(5), 1116; https://doi.org/10.3390/foods10051116 - 18 May 2021
Cited by 9 | Viewed by 3874
Abstract
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a [...] Read more.
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests with a hedonic scale and JAR scale were part of the product development process. The use of scanning electron microscopy enabled deeper insight into the flavor and texture of the cheeses. In all cheese variants, goaty flavor was mildly pronounced. Young HHTM cheeses also had a pronounced whey and cooked/milky flavor. Consumers found such flavor ‘too intensive’. Unlike the control variant, HHTM cheeses were not described as ‘too hard’. Such improvement in texture was found to be a result of fine, highly branched microstructure, sustained over the course of ripening time and highly incorporated milk fat globules inside the cheese mass. Cluster analysis showed that the largest group of consumers (47.5%) preferred E2 cheese. Although consumers found that most of the cheeses were ‘too salty’, this excess did not decrease their overall acceptance. Neither microstructure analysis nor descriptive sensory analysis of goat white brined cheeses produced from high heat treated milk has been done before. Full article
(This article belongs to the Special Issue Effects of Processing Treatments on the Properties and Functionality of Dairy Products)
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18 pages, 6219 KiB  
Article
Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum
by Simon Schiffer, Eva Scheidler, Tim Kiefer and Ulrich Kulozik
Foods 2021, 10(4), 822; https://doi.org/10.3390/foods10040822 - 10 Apr 2021
Cited by 18 | Viewed by 7223
Abstract
Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This study investigates the effects [...] Read more.
Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This study investigates the effects of added calcium and related variations of pH on this peculiar equilibrium in order to minimize the amount of caseins in the serum and to better understand the casein permeation during microfiltration. The pH was varied in the range of 6.3 to 7.3 and the content of calcium was increased up to 7.5 mM by adding CaCl2. Upon equilibration, the milk was separated by ultracentrifugation and the amounts of protein in the supernatant were analyzed. It was shown that the addition of low amounts of calcium shifts the equilibrium towards the micellar casein phase and can, thus, lower the serum casein content induced at low temperatures. Relative to that, the adjustment of pH separately from the CaCl2 addition had a minor effect on casein concentration and composition in the serum. Full article
(This article belongs to the Special Issue Effects of Processing Treatments on the Properties and Functionality of Dairy Products)
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