Heat-induced changes in blends of skimmed buffalo and bovine milk

Carolyn T. Mejares; Thom Huppertz; Jayani Chandrapala

doi:10.1016/j.idairyj.2023.105627

Heat-induced changes in blends of skimmed buffalo and bovine milk

Carolyn T. Mejares^*, Thom Huppertz, Jayani Chandrapala

^*Corresponding author for this work

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

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Abstract

This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends.

Original language	English
Article number	105627
Journal	International Dairy Journal
Volume	141
DOIs	https://doi.org/10.1016/j.idairyj.2023.105627
Publication status	Published - Jun 2023

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@article{66fd2612ad7143c78588e5385ac8d202,

title = "Heat-induced changes in blends of skimmed buffalo and bovine milk",

abstract = "This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends.",

author = "Mejares, {Carolyn T.} and Thom Huppertz and Jayani Chandrapala",

note = "Publisher Copyright: {\textcopyright} 2023 The Author(s)",

year = "2023",

month = jun,

doi = "10.1016/j.idairyj.2023.105627",

language = "English",

volume = "141",

journal = "International Dairy Journal",

issn = "0958-6946",

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TY - JOUR

T1 - Heat-induced changes in blends of skimmed buffalo and bovine milk

AU - Mejares, Carolyn T.

AU - Huppertz, Thom

AU - Chandrapala, Jayani

PY - 2023/6

Y1 - 2023/6

N2 - This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends.

AB - This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends.

U2 - 10.1016/j.idairyj.2023.105627

DO - 10.1016/j.idairyj.2023.105627

M3 - Article

AN - SCOPUS:85149753764

SN - 0958-6946

VL - 141

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 105627

ER -

Heat-induced changes in blends of skimmed buffalo and bovine milk

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