Milk gel formation and properties: impact of whey protein aggregates

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

International Dairy Journal Pub Date : 2025-07-10 DOI:10.1016/j.idairyj.2025.106354

Erik Juste, Jeehyun Lee, Thomas Croguennec

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Abstract

Whey protein aggregation has been used in cheesemaking to increase the yield. This review examines rennet- and acid-induced milk gelation in the presence of whey protein aggregates. In situ aggregates, formed during milk heating, impair enzymatic gelation by hindering casein micelle aggregation but enhance acid gel strength. Ex situ aggregates, pre-formed and added in milk, exhibit various morphologies. They alter gelation dynamics and gel properties differently compared to in situ aggregates. However, this research area remains highly underexplored. Physics-based models may give insights on underlying mechanisms of gel formation but lack specificity for casein micelle dynamics and show limits in integrating whey protein aggregates. Future research must prioritise mechanistic insights into interactions between whey protein aggregates and casein micelles. Such advances could optimise ex situ aggregates structure and properties for innovative cheesemaking, balancing texture, nutrition and yield.

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乳凝胶的形成和性质：乳清蛋白聚集体的影响

乳清蛋白聚集已用于奶酪制作以提高产量。本文综述了乳清蛋白聚集物存在时凝乳酶和酸诱导的乳凝胶。在牛奶加热过程中形成的原位聚集体，通过阻碍酪蛋白胶束聚集而损害酶凝胶作用，但增强酸凝胶强度。非原位聚集体，预先形成并添加到牛奶中，表现出各种形态。与原位聚集体相比，它们改变了凝胶动力学和凝胶性质。然而，这一研究领域仍未得到充分探索。基于物理的模型可以对凝胶形成的潜在机制提供见解，但缺乏酪蛋白胶束动力学的特异性，并且在整合乳清蛋白聚集体方面显示出局限性。未来的研究必须优先考虑对乳清蛋白聚集体和酪蛋白胶束之间相互作用的机制见解。这些进步可以优化非原位聚集体的结构和特性，用于创新的奶酪制作，平衡质地，营养和产量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.