Co-precipitates
Koprecipitati
Abstract
When milk is subjected to high heat treatment, the complex between casein and whey proteins is formed. This complex is known as co-aggregates of milk proteins. The formed co-aggregates could be precipitated by the action of different organic and inorganic acids and CaCl2, respectivelv, or by their combination. The formed coagulum is known as co-precipitates of milk proteins. The properties and composition of co-precipitates depend on method used for their production. The properties and behaviours of co-precipitates greatly differ from casein coagulum, which is the consequence of physico-chemical transition of milk proteins and formation of co-aggregates.The technological process for the production of co-precipitates doesn't differ greatly from the technological process for acid casein production. More then 95% nitrogen matter of milk could be recovered by the production of co-precipitates as the optimal processing condition, which is significantly greater compared with nitrogen matter ...recovering from pasteurized milk (83.7%). The production of co-precipitates is a relatively cheap and simple manner for high utilisation of total milk proteins. The co-precipitates are widely used in food industry, because of their good technological characteristics.
Pri termičkom tretmanu mleka na temperaturi višoj od 85}C dolazi do obrazovanja kompleksa između kazeina i serum proteina mleka, koji je poznat pod nazivom koagregati proteina mleka. Pomoću različitih kiselina, CaCl2 ili njihove smeše može doći do precipitacije kazeina i obrazovanog kompleksa između kazeina i serum proteina, koji se nazivaju koprecipitati Osobine i sastav koprecipitata zavise od načina proizvodnje i to pre svega od: količine dodatog CaCl2, vrednosti pH precipitacije i uslova ispiranja Osobine koprecipitata se veoma razlikuju u odnosu na kazein, s obzirom na promene u fizičko-hemijskom smislu koje se dešavaju na proteinima mleka Tehnološki proces proizvodnje koprecipitata se ne razlikuje bitno od procesa proizvodnje kiselog kazeina. Stepen iskorišćenja azotnih materija pri proizvodnji koprecipitata je veoma visok (preko 95%) u odnosu na pasterizovano mleko (83.7%). Proizvodnja koprecipitata je jedan od načina većeg iskorišćenja ukupnih proteina mleka, a oni zbog svojih ...dobrih tehnoloških osobina nalaze veliku primenu u prehrambenoj industriji.
Keywords:
casein / co-aggregates / co-precipitates / heat treatment / whey proteins / kazein / koagregati / koprecipitati / termički tretman / serum proteiniSource:
Mlekarstvo, 2002, 1, 6, 187-192Publisher:
- Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd
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Poljoprivredni fakultetTY - JOUR AU - Maćej, Ognjen AU - Jovanović, Snežana PY - 2002 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/474 AB - When milk is subjected to high heat treatment, the complex between casein and whey proteins is formed. This complex is known as co-aggregates of milk proteins. The formed co-aggregates could be precipitated by the action of different organic and inorganic acids and CaCl2, respectivelv, or by their combination. The formed coagulum is known as co-precipitates of milk proteins. The properties and composition of co-precipitates depend on method used for their production. The properties and behaviours of co-precipitates greatly differ from casein coagulum, which is the consequence of physico-chemical transition of milk proteins and formation of co-aggregates.The technological process for the production of co-precipitates doesn't differ greatly from the technological process for acid casein production. More then 95% nitrogen matter of milk could be recovered by the production of co-precipitates as the optimal processing condition, which is significantly greater compared with nitrogen matter recovering from pasteurized milk (83.7%). The production of co-precipitates is a relatively cheap and simple manner for high utilisation of total milk proteins. The co-precipitates are widely used in food industry, because of their good technological characteristics. AB - Pri termičkom tretmanu mleka na temperaturi višoj od 85}C dolazi do obrazovanja kompleksa između kazeina i serum proteina mleka, koji je poznat pod nazivom koagregati proteina mleka. Pomoću različitih kiselina, CaCl2 ili njihove smeše može doći do precipitacije kazeina i obrazovanog kompleksa između kazeina i serum proteina, koji se nazivaju koprecipitati Osobine i sastav koprecipitata zavise od načina proizvodnje i to pre svega od: količine dodatog CaCl2, vrednosti pH precipitacije i uslova ispiranja Osobine koprecipitata se veoma razlikuju u odnosu na kazein, s obzirom na promene u fizičko-hemijskom smislu koje se dešavaju na proteinima mleka Tehnološki proces proizvodnje koprecipitata se ne razlikuje bitno od procesa proizvodnje kiselog kazeina. Stepen iskorišćenja azotnih materija pri proizvodnji koprecipitata je veoma visok (preko 95%) u odnosu na pasterizovano mleko (83.7%). Proizvodnja koprecipitata je jedan od načina većeg iskorišćenja ukupnih proteina mleka, a oni zbog svojih dobrih tehnoloških osobina nalaze veliku primenu u prehrambenoj industriji. PB - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd T2 - Mlekarstvo T1 - Co-precipitates T1 - Koprecipitati EP - 192 IS - 6 SP - 187 VL - 1 UR - https://hdl.handle.net/21.15107/rcub_agrospace_474 ER -
@article{ author = "Maćej, Ognjen and Jovanović, Snežana", year = "2002", abstract = "When milk is subjected to high heat treatment, the complex between casein and whey proteins is formed. This complex is known as co-aggregates of milk proteins. The formed co-aggregates could be precipitated by the action of different organic and inorganic acids and CaCl2, respectivelv, or by their combination. The formed coagulum is known as co-precipitates of milk proteins. The properties and composition of co-precipitates depend on method used for their production. The properties and behaviours of co-precipitates greatly differ from casein coagulum, which is the consequence of physico-chemical transition of milk proteins and formation of co-aggregates.The technological process for the production of co-precipitates doesn't differ greatly from the technological process for acid casein production. More then 95% nitrogen matter of milk could be recovered by the production of co-precipitates as the optimal processing condition, which is significantly greater compared with nitrogen matter recovering from pasteurized milk (83.7%). The production of co-precipitates is a relatively cheap and simple manner for high utilisation of total milk proteins. The co-precipitates are widely used in food industry, because of their good technological characteristics., Pri termičkom tretmanu mleka na temperaturi višoj od 85}C dolazi do obrazovanja kompleksa između kazeina i serum proteina mleka, koji je poznat pod nazivom koagregati proteina mleka. Pomoću različitih kiselina, CaCl2 ili njihove smeše može doći do precipitacije kazeina i obrazovanog kompleksa između kazeina i serum proteina, koji se nazivaju koprecipitati Osobine i sastav koprecipitata zavise od načina proizvodnje i to pre svega od: količine dodatog CaCl2, vrednosti pH precipitacije i uslova ispiranja Osobine koprecipitata se veoma razlikuju u odnosu na kazein, s obzirom na promene u fizičko-hemijskom smislu koje se dešavaju na proteinima mleka Tehnološki proces proizvodnje koprecipitata se ne razlikuje bitno od procesa proizvodnje kiselog kazeina. Stepen iskorišćenja azotnih materija pri proizvodnji koprecipitata je veoma visok (preko 95%) u odnosu na pasterizovano mleko (83.7%). Proizvodnja koprecipitata je jedan od načina većeg iskorišćenja ukupnih proteina mleka, a oni zbog svojih dobrih tehnoloških osobina nalaze veliku primenu u prehrambenoj industriji.", publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd", journal = "Mlekarstvo", title = "Co-precipitates, Koprecipitati", pages = "192-187", number = "6", volume = "1", url = "https://hdl.handle.net/21.15107/rcub_agrospace_474" }
Maćej, O.,& Jovanović, S.. (2002). Co-precipitates. in Mlekarstvo Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd., 1(6), 187-192. https://hdl.handle.net/21.15107/rcub_agrospace_474
Maćej O, Jovanović S. Co-precipitates. in Mlekarstvo. 2002;1(6):187-192. https://hdl.handle.net/21.15107/rcub_agrospace_474 .
Maćej, Ognjen, Jovanović, Snežana, "Co-precipitates" in Mlekarstvo, 1, no. 6 (2002):187-192, https://hdl.handle.net/21.15107/rcub_agrospace_474 .