Journal article
Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
University of Copenhagen1
Arla Foods2
Department of Biotechnology and Biomedicine, Technical University of Denmark3
Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark4
Enzyme and Protein Chemistry, Section for Protein Chemistry and Enzyme Technology, Department of Biotechnology and Biomedicine, Technical University of Denmark5
University of Southern Denmark6
The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30 °C, 30 min) or stored (4 °C) for 1 or 3 d, and subsequently kept at 30 °C for 30 min or 5 h.
No significant differences were found in particle size, zeta potential or rennet coagulation for CC diluted with water or permeate from ultrafiltration. The viscosity of frozen CC diluted with water was lower for samples thawed at 30 °C for 30 min than for fresh CC, but increased with prolonged thawing procedures (4 °C for 3 d).
Using 4 °C for 3 d followed by 5 h at 30 °C resulted in earlier gelation and increased storage modulus (G’) during acidification, which was related to the increased free Ca2+ activity and decreased pH.
| Language: | English |
|---|---|
| Year: | 2021 |
| Pages: | 104860 |
| ISSN: | 18790143 and 09586946 |
| Types: | Journal article |
| DOI: | 10.1016/j.idairyj.2020.104860 |
| ORCIDs: | Svensson, Birte , 0000-0002-6253-9568 , 0000-0001-9767-4092 and 0000-0003-2658-414X |
