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Relationship between casein micelle size, protein composition and stability of UHT milk

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Relationship between casein micelle size, protein composition and stability of UHT milk. / Akkerman, Marije; Johansen, Lene Buhelt; Rauh, Valentin; Sørensen, John; Larsen, Lotte Bach; Poulsen, Nina Aagaard.

I: International Dairy Journal, Bind 112, 104856, 01.2021.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Akkerman, M, Johansen, LB, Rauh, V, Sørensen, J, Larsen, LB & Poulsen, NA 2021, 'Relationship between casein micelle size, protein composition and stability of UHT milk', International Dairy Journal, bind 112, 104856. https://doi.org/10.1016/j.idairyj.2020.104856

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Author

Akkerman, Marije ; Johansen, Lene Buhelt ; Rauh, Valentin ; Sørensen, John ; Larsen, Lotte Bach ; Poulsen, Nina Aagaard. / Relationship between casein micelle size, protein composition and stability of UHT milk. I: International Dairy Journal. 2021 ; Bind 112.

Bibtex

@article{7985cb44e8564fc89c42ab6c62077a33,
title = "Relationship between casein micelle size, protein composition and stability of UHT milk",
abstract = "Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20 °C or 40 °C for up to 6 months to study storage stability. Small average CN micelle size was associated with higher relative content of κ-CN B and glycosylated κ-CN. Processing increased particle size in the skimmed milk, resulting in comparable sizes, regardless of initial size. Major changes in physicochemical properties were observed for all milk pools directly after processing and during storage, greater at elevated storage temperature. Interestingly, milk with small CN micelles before processing displayed significantly less formation of sediment during storage compared with milk with intermediate or large CN micelles, suggesting that inherent variation in milk quality is important for UHT milk stability.",
keywords = "AGE GELATION, ASSOCIATION, DANISH HOLSTEIN, HOMOGENIZATION, PHYSICOCHEMICAL CHARACTERISTICS, PROTEOLYSIS, SEDIMENT FORMATION, SKIM MILK, STORAGE-CONDITIONS, TEMPERATURE",
author = "Marije Akkerman and Johansen, {Lene Buhelt} and Valentin Rauh and John S{\o}rensen and Larsen, {Lotte Bach} and Poulsen, {Nina Aagaard}",
year = "2021",
month = jan,
doi = "10.1016/j.idairyj.2020.104856",
language = "English",
volume = "112",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Relationship between casein micelle size, protein composition and stability of UHT milk

AU - Akkerman, Marije

AU - Johansen, Lene Buhelt

AU - Rauh, Valentin

AU - Sørensen, John

AU - Larsen, Lotte Bach

AU - Poulsen, Nina Aagaard

PY - 2021/1

Y1 - 2021/1

N2 - Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20 °C or 40 °C for up to 6 months to study storage stability. Small average CN micelle size was associated with higher relative content of κ-CN B and glycosylated κ-CN. Processing increased particle size in the skimmed milk, resulting in comparable sizes, regardless of initial size. Major changes in physicochemical properties were observed for all milk pools directly after processing and during storage, greater at elevated storage temperature. Interestingly, milk with small CN micelles before processing displayed significantly less formation of sediment during storage compared with milk with intermediate or large CN micelles, suggesting that inherent variation in milk quality is important for UHT milk stability.

AB - Casein (CN) micelle size has been suggested as important for stability of ultra-high temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to native CN micelle size (small, intermediate and large CN micelles), homogenised and UHT treated, and stored at 20 °C or 40 °C for up to 6 months to study storage stability. Small average CN micelle size was associated with higher relative content of κ-CN B and glycosylated κ-CN. Processing increased particle size in the skimmed milk, resulting in comparable sizes, regardless of initial size. Major changes in physicochemical properties were observed for all milk pools directly after processing and during storage, greater at elevated storage temperature. Interestingly, milk with small CN micelles before processing displayed significantly less formation of sediment during storage compared with milk with intermediate or large CN micelles, suggesting that inherent variation in milk quality is important for UHT milk stability.

KW - AGE GELATION

KW - ASSOCIATION

KW - DANISH HOLSTEIN

KW - HOMOGENIZATION

KW - PHYSICOCHEMICAL CHARACTERISTICS

KW - PROTEOLYSIS

KW - SEDIMENT FORMATION

KW - SKIM MILK

KW - STORAGE-CONDITIONS

KW - TEMPERATURE

UR - http://www.scopus.com/inward/record.url?scp=85091636553&partnerID=8YFLogxK

U2 - 10.1016/j.idairyj.2020.104856

DO - 10.1016/j.idairyj.2020.104856

M3 - Journal article

VL - 112

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104856

ER -