scholarly journals Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

2004 ◽  
Vol 49 (2) ◽  
pp. 219-232
Author(s):  
Snezana Jovanovic ◽  
Ognjen Macej ◽  
Miroljub Barac
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Nitrogen Content ◽  
Rheological Properties ◽  
Physical Process ◽  
Significant Influence ◽  
Skim Milk ◽  
Coagulation Factors ◽  
Solids Content ◽  
Control Samples

Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment) on induced syneresis. Reconstituted instant skim milk (control samples) and reconstituted instant skim milk heated at 87?C for 10 min (experimental samples) were coagulated at 30?C and 35?C, and pH of 5.8 and 6.2 with 100, 200 and 400 mg/l of CaCl2 added. According to our results, these parameters had significant influence on nitrogen content of serum as well as on the distribution of nitrogen matter from gel into sera. Due to the formation of coaggregates the best rheological properties of gel were obtained for experimental samples coagulated with 400 mg/l of CaCl2 added at pH 5.8 and temperature of 35?C.

Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels

1998 ◽  
Vol 65 (4) ◽  
pp. 555-567 ◽  
Author(s):  
JOHN A. LUCEY ◽  
MICHELLE TAMEHANA ◽  
HARJINDER SINGH ◽  
PETER A. MUNRO
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Loss Tangent ◽  
Whey Proteins ◽  
Skim Milk ◽  
Casein Micelles ◽  
Heated Milk ◽  
Tan Δ ◽  
Reconstituted Milk ◽  
Acid Milk Gels

The effect of interactions of denatured whey proteins with casein micelles on the rheological properties of acid milk gels was investigated. Gels were made by acidification of skim milk with glucono-δ-lactone at 30°C using reconstituted skim milk powders (SMP; both low- and ultra-low-heat) and fresh skim milk (FSM). The final pH of the gels was ∼4·6. Milks containing associated or ‘bound’ denatured whey proteins (BDWP) with casein micelles were made by resuspending the ultracentrifugal pellet of heated milk in ultrafiltration permeate. Milks containing ‘soluble’ denatured whey protein (SDWP) aggregates were formed by heat treatment of an ultracentrifugal supernatant which was then resuspended with the pellet. Acid gels made from unheated milks had low storage moduli, G′, of <20 Pa. Heating milks at 80°C for 30 min resulted in acid gels with G′ in the range 390–430 Pa. The loss tangent (tan δ) of gels made from heated milk increased after gelation to attain a maximum at pH ∼5·1, but no maximum was observed in gels made from unheated milk. Acid gels made from milks containing BDWP that were made from low-heat SMP, ultra-low-heat SMP and FSM had G′ of about 250, 270 and 310 Pa respectively. Acid gels made from milks containing SDWP that were made from ultra-low-heat SMP or FSM had G′ values in the range 17–30 Pa, but gels made from low-heat SMP had G′ of ∼140 Pa. It was concluded that BDWP were important for the increased G′ of acid gels made from heated milk. Addition of N-ethylmaleimide (NEM) to low-heat reconstituted milk, to block the —SH groups, resulted in a reduction of the G′ of gels formed from heated milk but did not reduce G′ to the value of unheated milk. Addition of 20 mm-NEM to FSM, prior to heat treatment, resulted in gels with a lower G′ value than gels made from reconstituted low-heat SMP. It was suggested that small amounts of denatured whey proteins associated with casein micelles during low-heat SMP manufacture were probably responsible for the higher G′ of gels made from milk containing SDWP and from milk heated in the presence of 20 mm-NEM, compared with gels made from FSM.

Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone

2000 ◽  
Vol 67 (3) ◽  
pp. 415-427 ◽  
Author(s):  
JOHN A. LUCEY ◽  
MICHELLE TAMEHANA ◽  
HARJINDER SINGH ◽  
PETER A. MUNRO
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Large Scale ◽  
Whey Proteins ◽  
Skim Milk ◽  
Rheological Behaviour ◽  
Intermolecular Forces ◽  
Heated Milk ◽  
Rennet Coagulation ◽  
Tan Δ

The effects of heat treatment of milk, and a range of rennet and glucono-δ-lactone (GDL) concentrations on the rheological properties, at small and large deformation, of milk gels were investigated. Gels were made from reconstituted skim milk at 30 °C, with two levels each of rennet and GDL. Together with controls this gave a total of sixteen gelation conditions, eight for unheated and eight for heated milk. Acid gels made from unheated milks had low storage moduli (G′) of < 20 Pa. Heating milks at 80 °C for 30 min resulted in a large increase in the G′ value of acid gels. Rennet-induced gels made from unheated milk had G′ values in the range ∼ 80–190 Pa. However, heat treatment severely impaired rennet coagulation: no gel was formed at low rennet levels and only a very weak gel was formed at high levels. In gels made with a combination of rennet and GDL unusual rheological behaviour was observed. After gelation, G′ initially increased rapidly but then remained steady or even decreased, and at long ageing times G′ values increased moderately or remained low. The loss tangent (tan δ) of acid gels made from heated milk increased after gelation to attain a maximum at pH ∼ 5·1 but no maximum was observed in gels made from unheated milk. Gels made by a combination of rennet and GDL also exhibited a maximum in tan δ, indicating increased relaxation behaviour of the protein–protein bonds. We suggest that this maximum in tan δ was caused by a loosening of the intermolecular forces in casein particles caused by solubilization of colloidal calcium phosphate. We also suggest that in combination gels made from unheated milk a low value for the fracture stress and a high tan δ during gelation indicated an increased susceptibility of the network to excessive large scale rearrangements. In contrast, combination gels made from heated milk formed firmer gels crosslinked by denatured whey proteins and underwent fewer large scale rearrangements.

scholarly journals EFFECT OF HEAT TREATMENT ON THE RHEOLOGICAL PROPERTIES AND COLOR OF PUMPKINS (Cucurbita moschate)

2015 ◽  
Vol 33 (1) ◽  
Author(s):  
Keila De Souza Silva ◽  
Carolina Castilho Garcia ◽  
Javier Telis Romero ◽  
Maria Aparecida Mauro
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Holding Time ◽  
Convective Drying ◽  
Cucurbita Moschata ◽  
Pre Treatment ◽  
And Control ◽  
Control Samples

B.CEPPA, Curitiba, v. 33, n. 1, p. 87-97, jan./jun. 2015EFFECT OF HEAT TREATMENT ON THE RHEOLOGICALPROPERTIES AND COLOR OF PUMPKINS (Cucurbitamoschate)Keila de Souza Silva*Carolina Castilho Garcia**Javier Telis Romero***Maria Aparecida Mauro****The aim is to investigate the eff ects of stepwise blanching and itscombination with drying on rheological properties and change ofcolor in pumpkins (Cucurbita moschata). 1 cm thick samples wereimmersed in water at 55 °C for diff erent times, followed by diff erentholding times prior to inactivation of the enzyme (97 °C/5minutes).Controled samples were obtained after blanching at 97 °C for 5minutes. The texture and color of the samples were measured and therheological parameters calculated according to the Maxwell model.The results showed that stepwise blanching for 40 minutes with 30minutes of holding time provided samples with equilibrium modulusof elasticity greater than the control samples. These parameterswere used as blanching pre-treatment to convective drying with airat 60 °C and a velocity of 1.5 m/s for diff erent drying times. Stepwiseblanched samples showed fi rmer tissues than control samples afterdrying. There were no signifi cant diff erences in the lightness andredness of stepwise blanched samples and control samples duringdrying.

Effect of ink and paperboard characteristics on flexographic print quality based on print density

TAPPI Journal ◽  
2011 ◽  
Vol 10 (9) ◽  
pp. 7-13
Author(s):  
KHODADAD MALMIRCHEGINI ◽  
FARSHAD SARKHOSH RAHMANI
Keyword(s):  
Water Absorption ◽  
Significant Influence ◽  
Particle Diameter ◽  
Print Quality ◽  
Printing Technology ◽  
Plastic Films ◽  
Printing Inks ◽  
Packaging Industry ◽  
Solids Content ◽  
Density Results

Flexography is an evolving printing technology that is suitable for printing on coated and uncoated paperboard and board, nonporous substrates including metalized and paperboard foils, and plastic films used especially in the packaging industry. This study evaluated the effect of paperboard and ink characteristics on flexographic print density in paperboard. Three commercial paperboards from different companies were prepared: brown kraft from Thailand, white kraft from Spain, and test liner from Iran. Four samples of process print inks from Iran were used in this investigation. Paperboard properties, such as roughness and water absorption, and ink characteristics, including solids content, PH and particle diameter, were measured. The inks were printed on paperboards using a roll no.15 applicator with a blade metering device, and the print densities were measured. Results showed that solids content, pH, and particle diameter of printing inks influenced print density, while the roughness and water absorption of the three types of paperboard had no significant influence on print density. Results also illustrated that two levels of ink viscosity (25–30 and 50–55 mPa·s) were insignificant to print density.

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

Tuning the rheological properties of protein-based oleogels by water addition and heat treatment

2018 ◽  
Vol 79 ◽  
pp. 100-109 ◽  
Author(s):  
Auke de Vries ◽  
Demi Jansen ◽  
Erik van der Linden ◽  
Elke Scholten
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Water Addition
Sign in / Sign up

Export Citation Format

Share Document