Effect of powdering process of low-heat skim milk powder on rennet-induced gelation and syneresis behaviour

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-07-04 DOI:10.1016/j.idairyj.2025.106345

Wataru Ono , Hiroki Ando , Minamo Hayashi , Kouki Onuma , Daiki Oka , Tomohiro Noguchi

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引用次数: 0

Abstract

Reconstituted low-heat skim milk powder (SMP) exhibits rennet-induced gelation. Although it is known that the gelling properties of reconstituted SMP are poorer than those of preheated milk, the cause has not yet been identified. In this study, we analysed the denatured proteins, soluble calcium, rennet-induced gelation, and syneresis properties of skim milk subjected to preheating, concentration, and spray drying. Furthermore, the effects of the denatured proteins and decrease in soluble calcium caused by concentration and spray drying on gelling and syneresis properties were investigated using ultrafiltrate or simulated milk ultrafiltrate. The reduction in gelling and syneresis properties was found to be caused by a decrease in soluble calcium following the concentration. Our results also indicate that slight denaturation of whey proteins caused by concentration and spray drying had little effect on the gelling and syneresis properties. These findings provide important insights for the use of SMP in the dairy industry.

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低热脱脂奶粉制粉工艺对凝血酶诱导凝胶和协同作用的影响

重组低热脱脂奶粉（SMP）表现为凝血酶诱导的凝胶化。虽然已知重组SMP的胶凝性能比预热牛奶差，但其原因尚未确定。在这项研究中，我们分析了经过预热、浓缩和喷雾干燥的脱脂牛奶的变性蛋白质、可溶性钙、凝血酶诱导的凝胶和协同作用特性。在此基础上，利用超滤液和模拟牛奶超滤液研究了蛋白质的变性和浓缩、喷雾干燥对凝胶和协同作用性能的影响。发现胶凝和协同作用性能的降低是由于浓度降低后可溶性钙的减少引起的。我们的研究结果还表明，浓缩和喷雾干燥引起的乳清蛋白的轻微变性对胶凝和协同性能的影响很小。这些发现为SMP在乳制品行业的应用提供了重要的见解。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.