Study of the Chemical and Sensory Properties of a Calcium–milk Coagulum
https://doi.org/10.24017/science.2016.1.1.2
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The chemical and sensory properties of a calcium–milk coagulum which were prepared from heated skim milk were investigated. The yield of calcium milk coagulum was 18.16%, and this value was higher than the yield of soft cheese which was 10.6%. At zero degree of cold storage, the moisture, total solids, acidity, lactose, proteins and ash% in calcium milk coagulum were 66.6, 33.3, 0.14, 3.7, 26.9 and 1.7 % respectively, While these values in soft cheese were 72,27.9, 0.13, 3.5, 21.8 and 1.4 % respectively.Sensory evolution scores for flavour, holes, bitterness, appearance & colour of calcium milk coagulum at zero degree and after 28 days of storage at 7±1°C were higher than soft cheese, while texture and body scores were less than soft cheese. After 14 days storage at (7±1 °C) the total bacterial count, Coliform count and fungi count of the soft cheese sample was significantly higher than that in calcium milk coagulum.
Keywords:
Milk coagulum, ionic calcium, cheese, sensory
References
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[2] Al-Saadi, J. M. & Deeth, H. C. (2011). Preparation and functional properties of protein co-precipitate from sheep milk, International Journal of Dairy Technology, 64, 461-466.
https://doi.org/10.1111/j.1471-0307.2011.00701.x
[3] Al-Saadi, J.M.S. Easa, A. M. & Deeth, H. C. (2013).Effect of lactose on cross-.linking of milk proteins during heat treatments, International Journal of Dairy Technology,63, 1-6.
https://doi.org/10.1111/j.1471-0307.2012.00878.x
[4] Aguilera, J. M. (1995). Gelation of whey proteins. Food technology, 49, 83-89.
[5] Andrews, A. T. (1983). Proteinases in normal bovine milk and their actions on caseins. Journal of Dairy Research, 50, 45-55.
https://doi.org/10.1017/S0022029900032519
[6] Association of Official Analytical Chemists (AOAC) (1980). Official Methods of. Analysis, Washington DC: Association of Official Analytical .Chemists, 13 edition.
[7] Clark, A. H.(1992). Gels and gelling. In Physical Chemistry of Foods.eds H. G. Schwartzberg & R. W. Hartel. Marcel Dekker, New York, pp. 263-305.
[8] Conochie, J. & Sutherland, B.J. (1965). The nature and cause of seaminess in.Cheddar cheese.Journal of Dairy Research, 32, 35-44.
https://doi.org/10.1017/S0022029900018355
[9] Datta, .N and Deeth, H. C. (2001). Age gelation of UHT milk - a review. Transactions of the Institute of Chemical Engineers C. Food and Bioproducts, Processing 79,197-210.
https://doi.org/10.1205/096030801753252261
[10] Damodaran, S. (1996) Amino acids, peptides, and proteins. In: Fennema OR, editor. Food chemistry. 3rd ed. New York, USA: Marcel Dekker, pp. 217-329.
[11] De wit, J. N.; Hontelez-Backx, E. and Adamse, M. (1988). Evaluation of functional properties of whey protein concentrates and whey protein isolates.3. Functional properties in aqueous solution. Neth. Milk Dairy Journal, 42, 155-172.
[12] Fox, P. F. and McSweeney, P.L.H. (1998). Dairy Chemistry and Biochemistry. Blackie Academic and Professional Publishers, London, New York. pp. 347-378.
[13] Fox, P. F. McSweeney, P. L. H. Cogan, T. M. &Guinee, T. P. (2000). Fundamentals of cheese science. Gaithersburg: Aspen Publishers. p. 426.
[14] Hill, R. D. E. Lahav. & Givol,D.(1974). A rennin sensitive bond in ?s1 B-casein.. Journal Dairy Research, 41,147-153.
https://doi.org/10.1017/S0022029900015028
[15] Hines, M. E. and Foegeding, E. A. (1993). Interactions of ?-Lacalbumin and bovine serum albumin with ?- Lactoglobulin in thermally induced gelation, Journal of Agricultural and Food Chemistry,41,341-346.
https://doi.org/10.1021/jf00027a001
[16] ISO 4833 (2003). Microbiology of food and animal feeding stuffs-Horizontal .method for the enumeration of the microorganisms -Colony - count technique.at 30?C.
[17] ISO 6611 (2004). Milk and milk product -Enumeration of colony-forming units of .yeasts and/or moulds- Colony count technique at 25?C.
[16] ISO 4832 (2005). Microbiology of food and animal feeding stuffs-Horizontal.method for the detection and enumeration of coliforms -Colony -count technique.
[17] Jeyarajah, S. and Allen, J. C. (1994). Calcium-binding and salt-induced structural changes of native and preheated ?-lactoglobulin, Journal of Agricultural and Food Chemistry, 42, 80-85.
https://doi.org/10.1021/jf00037a012
[18] Johns, J. E. M. and Ennis, B. M. (1981) .The effect of replacing calcium with sodium ions in acid whey on the functional property of whey protein concentrates. New Zealand Journal of Dairy Technology, 15 79-86.
[19] Kinsella, J. E. and Whitehead, D. M. (1989). Proteins in whey: chemical, physical and functional properties. Advances in Food and Nutrition Research, 33, 433.438.
https://doi.org/10.1016/S1043-4526(08)60130-8
[20] Ling, E.R. (1956). A text book of dairy chemistry .Vol. II practical, Chapman and Hall .LTD, (London).
[21] Lucey, J. A. and Singh, H. (1998). Formation and physical properties of acid milk gels: a review. Food Research International, 30, 529-542.
https://doi.org/10.1016/S0963-9969(98)00015-5
[22] Madkor, S. Fox, R. E. Shalabi, S. I. &Metwalli,N. H.(1987). Studies on the ripening of Stilton cheese: proteolysis. Food Chemistry, 25, 13-29. Mangino, M. E. (1984). Physicochemical aspects of whey protein functionality. Journal of Dairy Science, 67, 2711-2722.
https://doi.org/10.1016/0308-8146(87)90050-1
[23] Modler , H. W. J. (1985). Functional properties of nonfat dairy ingredients - A review modification of lactose and products containing whey proteins. Journal of Dairy Science, 68, 2206-2214.
https://doi.org/10.3168/jds.S0022-0302(85)81092-4
[24] Modler, H. W. and Jones, J. D. (1987). Selected processes to improve the functionality of dairy ingredients. Food Technology, 41, (10), 114-117.
[25] Mulvihill, D. M. and Kinsella, J. E. (1987). Gelation characteristics of whey proteins and ?- lactoglobulin. Food Technology, 41,(9) ,102-111.
[26] Mulvihill, D. M. and Kinsella, J. E. (1988). Gelation of ?-lactoglobulin - effects of sodium-chloride and calcium-chloride on the rheological and structural- properties of gels, Journal of Food Science, 53, 231-236.
https://doi.org/10.1111/j.1365-2621.1988.tb10216.x
[27] Nieuwenhuijse, J. A. and van Boekel, M. A. J. S. (2003). Protein stability in sterilised milk and milk products. In Advanced Dairy Chemistry, Volume 1 Proteins, P.F. Fox and P.J.H. McSweeney, eds, Elsevier Applied Science Publishers, London. pp. 947-974.
https://doi.org/10.1007/978-1-4419-8602-3_26
[28] Ozcan-Yilsay, T.; Lee, W. J.; Horne, D. and Lucey, J. A. (2007). Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt. Journal of Dairy Science, 90, 1644-1652.
https://doi.org/10.3168/jds.2006-538
[29] Ozer, B. H. Bell, A. E. Grandison, A. S. & Robinson, R. K. (1998). Rheological properties of concentrated yoghurt Labneh, Journal of Texture Studies, 29, 67-79.
https://doi.org/10.1111/j.1745-4603.1998.tb00154.x
[30] Ramasubramanian, L. (2013). The interaction of ionic calcium and milk proteins during heat treatment. PhD thesis, The University of Queensland, Brisbane, Australia.
[31] Ramasubramanian, L.; D'Arcy, B. R. and Deeth, H. C. (2012). Heat-induced coagulation of whole milk by high levels of calcium chloride. International Journal of Dairy Technology, 65, 183-190. Ramasubramanian, L. ; Restuccia, C. and Deeth, H. C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91, 4164-4175.
https://doi.org/10.3168/jds.2008-1354
[32] SAS.(2005). Statistical analysis system, User's guide for personal computer.Version 9.1 SAS Institute Inc. Cary?NC?USA.
[33] Schmidt, R. H. and Morris, H. A. (1984). Gelation properties of milk proteins, soy proteins, and blended protein systems. Food Technology, 38, 85-96.
[34] Siamand, R.; Deeth, H. C. and Al-Saadi, J. M. (2014).Textural and sensory properties of a calcium- induced milk gel. Journal of Food Engineering, 139,10-12.
https://doi.org/10.1016/j.jfoodeng.2014.04.014
[35] Simons, J.; Kosters, H. A.; Visschers, R. W. and De Jongh, H. H. (2002). Role of calcium as trigger in thermal beta-lactoglobulin aggregation. Archives of Biochemistry and Biophysics,406, 143-152.
https://doi.org/10.1016/S0003-9861(02)00429-0
[36] Singh, H. (2004). Heat stability of milk. International Journal of Dairy Technology, 57, 111-119.
https://doi.org/10.1111/j.1471-0307.2004.00143.x
[37] Sullivan, J. J. Jago, G. R. (1972). The structure of bitter peptides and their formation .from caseins, Australian Journal Dairy Technology, 27,98-104.
[38] Zirbel, F. and Kinsella, J. E. (1988). Factors affecting the rheological properties of gels made from whey protein isolate. Milchwissenschaft , 43 ,691-694
[2] Al-Saadi, J. M. & Deeth, H. C. (2011). Preparation and functional properties of protein co-precipitate from sheep milk, International Journal of Dairy Technology, 64, 461-466.
https://doi.org/10.1111/j.1471-0307.2011.00701.x
[3] Al-Saadi, J.M.S. Easa, A. M. & Deeth, H. C. (2013).Effect of lactose on cross-.linking of milk proteins during heat treatments, International Journal of Dairy Technology,63, 1-6.
https://doi.org/10.1111/j.1471-0307.2012.00878.x
[4] Aguilera, J. M. (1995). Gelation of whey proteins. Food technology, 49, 83-89.
[5] Andrews, A. T. (1983). Proteinases in normal bovine milk and their actions on caseins. Journal of Dairy Research, 50, 45-55.
https://doi.org/10.1017/S0022029900032519
[6] Association of Official Analytical Chemists (AOAC) (1980). Official Methods of. Analysis, Washington DC: Association of Official Analytical .Chemists, 13 edition.
[7] Clark, A. H.(1992). Gels and gelling. In Physical Chemistry of Foods.eds H. G. Schwartzberg & R. W. Hartel. Marcel Dekker, New York, pp. 263-305.
[8] Conochie, J. & Sutherland, B.J. (1965). The nature and cause of seaminess in.Cheddar cheese.Journal of Dairy Research, 32, 35-44.
https://doi.org/10.1017/S0022029900018355
[9] Datta, .N and Deeth, H. C. (2001). Age gelation of UHT milk - a review. Transactions of the Institute of Chemical Engineers C. Food and Bioproducts, Processing 79,197-210.
https://doi.org/10.1205/096030801753252261
[10] Damodaran, S. (1996) Amino acids, peptides, and proteins. In: Fennema OR, editor. Food chemistry. 3rd ed. New York, USA: Marcel Dekker, pp. 217-329.
[11] De wit, J. N.; Hontelez-Backx, E. and Adamse, M. (1988). Evaluation of functional properties of whey protein concentrates and whey protein isolates.3. Functional properties in aqueous solution. Neth. Milk Dairy Journal, 42, 155-172.
[12] Fox, P. F. and McSweeney, P.L.H. (1998). Dairy Chemistry and Biochemistry. Blackie Academic and Professional Publishers, London, New York. pp. 347-378.
[13] Fox, P. F. McSweeney, P. L. H. Cogan, T. M. &Guinee, T. P. (2000). Fundamentals of cheese science. Gaithersburg: Aspen Publishers. p. 426.
[14] Hill, R. D. E. Lahav. & Givol,D.(1974). A rennin sensitive bond in ?s1 B-casein.. Journal Dairy Research, 41,147-153.
https://doi.org/10.1017/S0022029900015028
[15] Hines, M. E. and Foegeding, E. A. (1993). Interactions of ?-Lacalbumin and bovine serum albumin with ?- Lactoglobulin in thermally induced gelation, Journal of Agricultural and Food Chemistry,41,341-346.
https://doi.org/10.1021/jf00027a001
[16] ISO 4833 (2003). Microbiology of food and animal feeding stuffs-Horizontal .method for the enumeration of the microorganisms -Colony - count technique.at 30?C.
[17] ISO 6611 (2004). Milk and milk product -Enumeration of colony-forming units of .yeasts and/or moulds- Colony count technique at 25?C.
[16] ISO 4832 (2005). Microbiology of food and animal feeding stuffs-Horizontal.method for the detection and enumeration of coliforms -Colony -count technique.
[17] Jeyarajah, S. and Allen, J. C. (1994). Calcium-binding and salt-induced structural changes of native and preheated ?-lactoglobulin, Journal of Agricultural and Food Chemistry, 42, 80-85.
https://doi.org/10.1021/jf00037a012
[18] Johns, J. E. M. and Ennis, B. M. (1981) .The effect of replacing calcium with sodium ions in acid whey on the functional property of whey protein concentrates. New Zealand Journal of Dairy Technology, 15 79-86.
[19] Kinsella, J. E. and Whitehead, D. M. (1989). Proteins in whey: chemical, physical and functional properties. Advances in Food and Nutrition Research, 33, 433.438.
https://doi.org/10.1016/S1043-4526(08)60130-8
[20] Ling, E.R. (1956). A text book of dairy chemistry .Vol. II practical, Chapman and Hall .LTD, (London).
[21] Lucey, J. A. and Singh, H. (1998). Formation and physical properties of acid milk gels: a review. Food Research International, 30, 529-542.
https://doi.org/10.1016/S0963-9969(98)00015-5
[22] Madkor, S. Fox, R. E. Shalabi, S. I. &Metwalli,N. H.(1987). Studies on the ripening of Stilton cheese: proteolysis. Food Chemistry, 25, 13-29. Mangino, M. E. (1984). Physicochemical aspects of whey protein functionality. Journal of Dairy Science, 67, 2711-2722.
https://doi.org/10.1016/0308-8146(87)90050-1
[23] Modler , H. W. J. (1985). Functional properties of nonfat dairy ingredients - A review modification of lactose and products containing whey proteins. Journal of Dairy Science, 68, 2206-2214.
https://doi.org/10.3168/jds.S0022-0302(85)81092-4
[24] Modler, H. W. and Jones, J. D. (1987). Selected processes to improve the functionality of dairy ingredients. Food Technology, 41, (10), 114-117.
[25] Mulvihill, D. M. and Kinsella, J. E. (1987). Gelation characteristics of whey proteins and ?- lactoglobulin. Food Technology, 41,(9) ,102-111.
[26] Mulvihill, D. M. and Kinsella, J. E. (1988). Gelation of ?-lactoglobulin - effects of sodium-chloride and calcium-chloride on the rheological and structural- properties of gels, Journal of Food Science, 53, 231-236.
https://doi.org/10.1111/j.1365-2621.1988.tb10216.x
[27] Nieuwenhuijse, J. A. and van Boekel, M. A. J. S. (2003). Protein stability in sterilised milk and milk products. In Advanced Dairy Chemistry, Volume 1 Proteins, P.F. Fox and P.J.H. McSweeney, eds, Elsevier Applied Science Publishers, London. pp. 947-974.
https://doi.org/10.1007/978-1-4419-8602-3_26
[28] Ozcan-Yilsay, T.; Lee, W. J.; Horne, D. and Lucey, J. A. (2007). Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt. Journal of Dairy Science, 90, 1644-1652.
https://doi.org/10.3168/jds.2006-538
[29] Ozer, B. H. Bell, A. E. Grandison, A. S. & Robinson, R. K. (1998). Rheological properties of concentrated yoghurt Labneh, Journal of Texture Studies, 29, 67-79.
https://doi.org/10.1111/j.1745-4603.1998.tb00154.x
[30] Ramasubramanian, L. (2013). The interaction of ionic calcium and milk proteins during heat treatment. PhD thesis, The University of Queensland, Brisbane, Australia.
[31] Ramasubramanian, L.; D'Arcy, B. R. and Deeth, H. C. (2012). Heat-induced coagulation of whole milk by high levels of calcium chloride. International Journal of Dairy Technology, 65, 183-190. Ramasubramanian, L. ; Restuccia, C. and Deeth, H. C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91, 4164-4175.
https://doi.org/10.3168/jds.2008-1354
[32] SAS.(2005). Statistical analysis system, User's guide for personal computer.Version 9.1 SAS Institute Inc. Cary?NC?USA.
[33] Schmidt, R. H. and Morris, H. A. (1984). Gelation properties of milk proteins, soy proteins, and blended protein systems. Food Technology, 38, 85-96.
[34] Siamand, R.; Deeth, H. C. and Al-Saadi, J. M. (2014).Textural and sensory properties of a calcium- induced milk gel. Journal of Food Engineering, 139,10-12.
https://doi.org/10.1016/j.jfoodeng.2014.04.014
[35] Simons, J.; Kosters, H. A.; Visschers, R. W. and De Jongh, H. H. (2002). Role of calcium as trigger in thermal beta-lactoglobulin aggregation. Archives of Biochemistry and Biophysics,406, 143-152.
https://doi.org/10.1016/S0003-9861(02)00429-0
[36] Singh, H. (2004). Heat stability of milk. International Journal of Dairy Technology, 57, 111-119.
https://doi.org/10.1111/j.1471-0307.2004.00143.x
[37] Sullivan, J. J. Jago, G. R. (1972). The structure of bitter peptides and their formation .from caseins, Australian Journal Dairy Technology, 27,98-104.
[38] Zirbel, F. and Kinsella, J. E. (1988). Factors affecting the rheological properties of gels made from whey protein isolate. Milchwissenschaft , 43 ,691-694
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J. M. S. Al-Saadi and R. Siamand, “Study of the Chemical and Sensory Properties of a Calcium–milk Coagulum”, KJAR, vol. 1, no. 1, pp. 12–20, Mar. 2016, doi: 10.24017/science.2016.1.1.2.
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01-03-2016
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