ArticleJournal of food science and technology2021
Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 20 citations in OpenAlex.
- Optimizing secondary pasteurization induced gel defects of ambient-temperature-storage yogurt: Synergistic effects of low-methoxyl pectin and diffusing/focusing ultrasound.Ultrasonics sonochemistry · 2026Article
- Microstructural and Rheological Properties of Camel and Bovine Milk Fermented with Five Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2026Article
- Processing difficulties and biochemical barriers in camel milk fermentation.Frontiers in microbiology · 2026Review
- The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig.Foods (Basel, Switzerland) · 2024Article
- Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.Foods (Basel, Switzerland) · 2023Article
- Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure.International journal of food science · 2021Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of milk pH before heating on casein-whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at 80 °C for 30 min. The type of protein and size of casein micelle in milk were determined. The storage modulus (G'), loss tangent (tan δ), flow behaviour as well as microstructure, firmness and water holding capacity of the yoghurt samples were measured. Heating milk at pH 7.2 formed mostly soluble protein complexes whereas at pH 6.4 micelle bound complexes was dominant. However, heating milk at pH 6.8 resulted in a relatively compact protein network due to a balanced contribution from both soluble protein/κ-casein complexes and whey protein-casein micelle associated complexes. Yoghurt prepared with milk heated at pH 6.8 showed significantly higher G' values, shorter gelation times, higher water holding capacity, firmness and more compact protein network compared to those at pH 6.4, 7.2 and unheated milk. The obtained results demonstrated that milk pH adjustment before heating could be an important factor governing uniform quality yoghurt production.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.