The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks
Samo za registrovane korisnike
2015
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Caprine and bovine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences in colloidal casein micelles could affect directly or indirectly the heat stability of caprine and bovine milks at their natural pH. In the present work, the differences in colloidal stability of caprine and bovine milk have been studied by analysing the effect of heat treatment and skimming on precipitation of proteins. Raw and heated milk samples (70 degrees C/5 min, 80 degrees C/5 min and 90 degrees C/5 min) were centrifuged at 600, 2000, and 4500 g. The amount of precipitate formed after skimming was measured and the protein composition of both precipitates and supernatants analysed using the SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) and densitometry. In caprine milk, the heat treatment prior to skimming had a statistically significant effect on protein precipitation. Centrifugal force had a statistically si...gnificant effect on amount of precipitate for both milks, but the amount was 2 to 4 times higher for caprine milk. When defatting the milk for electrophoresis, a centrifugal force of 600 g appeared to be the most appropriate, in order to avoid protein loss and a possible error in the interpretation of results. Results of this study could also serve as the basis for further investigations on adjusting the skimming conditions for caprine milk in industrial dairy processing environment.
Ključne reči:
Caprine milk / bovine milk / colloidal stability / protein aggregation / SDS-PAGEIzvor:
Journal of Dairy Research, 2015, 82, 1, 22-28Izdavač:
- Cambridge Univ Press, New York
Finansiranje / projekti:
- Ministry of Education and ScienceMinistry of Education, Culture, Sports, Science and Technology, Japan (MEXT) [III 46009]
DOI: 10.1017/S0022029914000636
ISSN: 0022-0299
PubMed: 25406911
WoS: 000348101800004
Scopus: 2-s2.0-84921423099
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Miloradović, Zorana AU - Kljajević, Nemanja AU - Jovanović, Snežana AU - Vučić, Tanja AU - Maćej, Ognjen PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3771 AB - Caprine and bovine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences in colloidal casein micelles could affect directly or indirectly the heat stability of caprine and bovine milks at their natural pH. In the present work, the differences in colloidal stability of caprine and bovine milk have been studied by analysing the effect of heat treatment and skimming on precipitation of proteins. Raw and heated milk samples (70 degrees C/5 min, 80 degrees C/5 min and 90 degrees C/5 min) were centrifuged at 600, 2000, and 4500 g. The amount of precipitate formed after skimming was measured and the protein composition of both precipitates and supernatants analysed using the SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) and densitometry. In caprine milk, the heat treatment prior to skimming had a statistically significant effect on protein precipitation. Centrifugal force had a statistically significant effect on amount of precipitate for both milks, but the amount was 2 to 4 times higher for caprine milk. When defatting the milk for electrophoresis, a centrifugal force of 600 g appeared to be the most appropriate, in order to avoid protein loss and a possible error in the interpretation of results. Results of this study could also serve as the basis for further investigations on adjusting the skimming conditions for caprine milk in industrial dairy processing environment. PB - Cambridge Univ Press, New York T2 - Journal of Dairy Research T1 - The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks EP - 28 IS - 1 SP - 22 VL - 82 DO - 10.1017/S0022029914000636 ER -
@article{ author = "Miloradović, Zorana and Kljajević, Nemanja and Jovanović, Snežana and Vučić, Tanja and Maćej, Ognjen", year = "2015", abstract = "Caprine and bovine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences in colloidal casein micelles could affect directly or indirectly the heat stability of caprine and bovine milks at their natural pH. In the present work, the differences in colloidal stability of caprine and bovine milk have been studied by analysing the effect of heat treatment and skimming on precipitation of proteins. Raw and heated milk samples (70 degrees C/5 min, 80 degrees C/5 min and 90 degrees C/5 min) were centrifuged at 600, 2000, and 4500 g. The amount of precipitate formed after skimming was measured and the protein composition of both precipitates and supernatants analysed using the SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) and densitometry. In caprine milk, the heat treatment prior to skimming had a statistically significant effect on protein precipitation. Centrifugal force had a statistically significant effect on amount of precipitate for both milks, but the amount was 2 to 4 times higher for caprine milk. When defatting the milk for electrophoresis, a centrifugal force of 600 g appeared to be the most appropriate, in order to avoid protein loss and a possible error in the interpretation of results. Results of this study could also serve as the basis for further investigations on adjusting the skimming conditions for caprine milk in industrial dairy processing environment.", publisher = "Cambridge Univ Press, New York", journal = "Journal of Dairy Research", title = "The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks", pages = "28-22", number = "1", volume = "82", doi = "10.1017/S0022029914000636" }
Miloradović, Z., Kljajević, N., Jovanović, S., Vučić, T.,& Maćej, O.. (2015). The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks. in Journal of Dairy Research Cambridge Univ Press, New York., 82(1), 22-28. https://doi.org/10.1017/S0022029914000636
Miloradović Z, Kljajević N, Jovanović S, Vučić T, Maćej O. The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks. in Journal of Dairy Research. 2015;82(1):22-28. doi:10.1017/S0022029914000636 .
Miloradović, Zorana, Kljajević, Nemanja, Jovanović, Snežana, Vučić, Tanja, Maćej, Ognjen, "The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks" in Journal of Dairy Research, 82, no. 1 (2015):22-28, https://doi.org/10.1017/S0022029914000636 . .