TY - JOUR
T1 - Characterisation of fractionated skim milk with small-angle X-ray scattering
AU - Sørensen, Hanne
AU - Pedersen, J.S.
AU - Mortensen, Kell
AU - Ipsen, Richard
PY - 2013
Y1 - 2013
N2 - Small-angle X-ray scattering, low field nuclear magnetic resonance, dynamic light scattering and rheological methods were used to investigate the structure and properties of fractionated microfiltrated milk with adjusted pH (6.6 or 5.8) and subjected to high-pressure homogenisation (300MPa) to select suitable process variables for making cast cheese in a novel way. A new model was used to describe the data from small-angle X-ray scattering. High-pressure homogenisation was shown to disrupt casein micelles at pH 5.8, but not at pH 6.6, indicating that some dissociation of colloidal calcium phosphate was necessary to cause micellar disruption. This in turn was shown to significantly increase viscosity and reduce diffusion of water in the matrix.
AB - Small-angle X-ray scattering, low field nuclear magnetic resonance, dynamic light scattering and rheological methods were used to investigate the structure and properties of fractionated microfiltrated milk with adjusted pH (6.6 or 5.8) and subjected to high-pressure homogenisation (300MPa) to select suitable process variables for making cast cheese in a novel way. A new model was used to describe the data from small-angle X-ray scattering. High-pressure homogenisation was shown to disrupt casein micelles at pH 5.8, but not at pH 6.6, indicating that some dissociation of colloidal calcium phosphate was necessary to cause micellar disruption. This in turn was shown to significantly increase viscosity and reduce diffusion of water in the matrix.
UR - https://www.scopus.com/pages/publications/84880600962
U2 - 10.1016/j.idairyj.2013.05.006
DO - 10.1016/j.idairyj.2013.05.006
M3 - Journal article
AN - SCOPUS:84880600962
SN - 0958-6946
VL - 33
SP - 1
EP - 9
JO - International Dairy Journal
JF - International Dairy Journal
IS - 1
ER -