Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado
El uso de concentrados de proteína de leche (MPC) ha sido estudiado ampliamente; sin embargo, su desmineralización parcial por medio de la diafiltración (DF) y el efecto de este tratamiento sobre su aptitud en la elaboración de productos coagulados no está completamente explorada. Se planteó, entonces, estudiar el proceso de desmineralización de un MPC por medio de varios ciclos de DF y evaluar el efecto de este tratamiento sobre las características composicionales y texturales de productos coagulados enzimáticamente y por acidez. El MPC, obtenido por ultrafiltración, fue diafiltrado en dos ciclos; luego, el MPC fue usado para elaborar un queso fresco, un yogurt batido y uno cuchareable. La aplicación de un ciclo de DF removió el 22,2% de l... Ver más
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Edinson Bejarano-Toro, José Uriel Sepúlveda-Valencia, Eduardo Rodríguez-Sandoval - 2021
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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UNIVERSIDAD DE CIENCIAS APLICADAS Y AMBIENTALES |
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https://nuevo.metarevistas.org/UNIVERSIDADDECIENCIASAPLICADASYAMBIENTALES/logo.png |
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Colombia |
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Revista U.D.C.A Actualidad & Divulgación Científica |
| title |
Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado |
| spellingShingle |
Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado Rodríguez-Sandoval, Eduardo Sepúlveda-Valencia, José Uriel Bejarano-Toro, Edinson diafiltration calcium coagulation ultrafiltration Proteins Proteins Ultrafiltration Diafiltration Coagulation Calcium |
| title_short |
Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado |
| title_full |
Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado |
| title_fullStr |
Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado |
| title_full_unstemmed |
Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado |
| title_sort |
características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado |
| title_eng |
Physical and compositional characteristics of cheese and yogurt made from partially demineralized milk protein concentrate |
| description |
El uso de concentrados de proteína de leche (MPC) ha sido estudiado ampliamente; sin embargo, su desmineralización parcial por medio de la diafiltración (DF) y el efecto de este tratamiento sobre su aptitud en la elaboración de productos coagulados no está completamente explorada. Se planteó, entonces, estudiar el proceso de desmineralización de un MPC por medio de varios ciclos de DF y evaluar el efecto de este tratamiento sobre las características composicionales y texturales de productos coagulados enzimáticamente y por acidez. El MPC, obtenido por ultrafiltración, fue diafiltrado en dos ciclos; luego, el MPC fue usado para elaborar un queso fresco, un yogurt batido y uno cuchareable. La aplicación de un ciclo de DF removió el 22,2% de las cenizas y 8,12% del calcio, pero no hubo diferencias significativas (P>0,05) con respecto a la aplicación de dos ciclos de DF. El queso elaborado con el MPC, con uno y dos ciclos de DF, fue menos duro y presentó menor resistencia a la masticación que el elaborado con MPC sin DF y el yogurt cuchareable presentó menor elasticidad, debido al menor contenido de sólidos totales y calcio, los cuales, fueron afectados por la DF. La desmineralización parcial aumentó el tiempo de coagulación y favoreció la formación de geles más débiles. La DF alcanzó el máximo de desmineralización de la leche en un solo ciclo.
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| description_eng |
The milk protein concentrate (MPC) has been extensively studied; however, the MPC partial demineralization through the diafiltration (DF) and its effect on MPC ability to produce milk coagulate products has not been fully explored; therefore, it was considered studying the MPC demineralization process with DF and evaluate the effect of this treatment on the compositional and textural characteristics of enzymatically and acid-coagulated products. The MPC of ultrafiltration was diafiltered by two cycles, later this MPC was used to make a fresh cheese, a set yogurt and stirred yogurt. The application of a single DF cycle removed 22.2% of the ashes and 8.12% of the MPC calcium, but no statistically significant differences were present (P> 0.05) between the application of two DF cycles. The cheeses with MPC undergone to one cycle and two cycles of DF were less hard and presented less resistance to chewing, and the set yogurt showed lower springiness values due a total solids and calcium content, that was affected by DF. These phenomena increased the coagulation time and the formation of weaker gels. The DF achieved the maximum milk demineralization in a single cycle.
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| author |
Rodríguez-Sandoval, Eduardo Sepúlveda-Valencia, José Uriel Bejarano-Toro, Edinson |
| author_facet |
Rodríguez-Sandoval, Eduardo Sepúlveda-Valencia, José Uriel Bejarano-Toro, Edinson |
| topicspa_str_mv |
diafiltration calcium coagulation ultrafiltration Proteins |
| topic |
diafiltration calcium coagulation ultrafiltration Proteins Proteins Ultrafiltration Diafiltration Coagulation Calcium |
| topic_facet |
diafiltration calcium coagulation ultrafiltration Proteins Proteins Ultrafiltration Diafiltration Coagulation Calcium |
| citationvolume |
24 |
| citationissue |
1 |
| citationedition |
Núm. 1 , Año 2021 :Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio |
| publisher |
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A |
| ispartofjournal |
Revista U.D.C.A Actualidad & Divulgación Científica |
| source |
https://revistas.udca.edu.co/index.php/ruadc/article/view/1949 |
| language |
Inglés |
| format |
Article |
| rights |
http://creativecommons.org/licenses/by-nc/4.0 Edinson Bejarano-Toro, José Uriel Sepúlveda-Valencia, Eduardo Rodríguez-Sandoval - 2021 Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0. info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references_eng |
BANACH, J.; LIN, Z.; LAMSAL, B.P. 2013. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties. LWT-Journal. 54(2):397-403. https://doi.org/10.1016/j.lwt.2013.06.023 2. BRANS, G.; SCHROËN, C.; VAN DER SMAN, R.; BOOM, R. 2004. Membrane fractionation of milk: state of the art and challenges. J. Membrane Science. 243(1-2):263-272. https://doi.org/10.1016/j.memsci.2004.06.029 3. BRUZANTIN, F.; DANIEL, J.; DA SILVA, P.; SPOTO, M. 2016. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. J. Dairy Science. 99(5):3316-3324. https://doi.org/10.3168/jds.2015-10327 4. CAO, J.; ZHANG, W.; WU, S.; LIU, C.; LI, Y.; LI, H.; ZHANG, L. 2015. Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate. J. Dairy Science. 98(1):100-105. https://doi.org/10.3168/jds.2014-8619 5. CHANDAN, R.C.; O’RELL, K.R. 2006. Manufacture of Various Types of Yogurt. En: Chandan, R.; White, C.; Kilara, A.; Hui, Y. (eds). Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, Iowa, USA, p.211-213. https://doi.org/10.1002/9780470277812.ch13 6. CHENCHAIAH, M.; SALUNKE, P.; BISWAS, A.; KOMMINENI, A.; METZGER, L. 2015. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide. J. Dairy Science. 98(6):3577-3589. https://doi.org/10.3168/jds.2014-8946 7. ESHPARI, H.; JIMENEZ-FLORES, R.; TONG, P.; CORREDING, M. 2015. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. J. Dairy Science. 98(12):8454-8463. https://doi.org/10.3168/jds.2015-9856 8. ESHPARI, H.; TONG, P.; CORREDIG, M. 2014. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk. J. Dairy Science. 97(12):7394-7401. https://doi.org/10.3168/jds.2014-8609 9. FERRAGUT, V.; CRUZ, N.; TRUJILLO, A.; GUAMIS, B.; CAPELLAS, M. 2009. Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk. J. Food Engineering. 92(1):63-69. https://doi.org/10.1016/j.jfoodeng.2008.10.026 10. FERRER, M.; ALEXANDER, M.; CORREDING, M. 2014. Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration. LWT-Food Science and Technology. 59(1):173-180. https://doi.org/10.1016/j.lwt.2014.04.037 11. FOX, P. 2001. Milk proteins as food Ingredients. Int. J. Dairy Technology. 54(2):41-55. https://doi.org/10.1046/j.1471-0307.2001.00014.x 12. FOX, P.; UNIACKE-LOWE, T.; MCSWEENEY, P.; O’MAHONY, J. 2015. Production and Utilization of Milk. En: Fox, P.; Uniacke-Lowe, T.; McSweeney, P.; O’Mahony, J. (eds). Dairy Chemistry and Biochemistry. Ed. Springer International Publishing, Suiza. p.1-3. 13. FRANCOLINO, S.; LOCCI, F.; GHIGLIETTI, R.; LEZZI, R.; MUCCHETTI, G. 2010. Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making. LWT-Journal. 43(2):310-314. https://doi.org/10.1016/j.lwt.2009.08.007 14. GAUCHERON, F. 2005. The minerals of milk. Reproduction Nutrition Development. 45(4):473-483. https://doi.org/10.1051/rnd:2005030 15. GAUCHERON, F. 2011. Milk and Dairy Products: A Unique Micronutrient Combination. J. American College of Nutrition. 30:400S-409S. http://dx.doi.org/10.1080/07315724.2011.10719983 16. GAVAZZI-APRIL, C.; BENOIT, S.; DOYEN, A.; BRITTEN, M.; POULIOT, Y. 2018. Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: effect of process design on overall efficiency. J. Dairy Science. 101:9670-9679. https://doi.org/10.3168/jds.2018-14430 17. GUTIÉRREZ, N.; TRANCOSO, N.; LEAL, M. 2013. Texture profile analysis of Fresh cheese and Chihuahua cheese using miniature cheese models. 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Microstructure and texture of yogurt as influenced by fat replacers. Internal Dairy J. 14(2):151-159. https://doi.org/10.1016/S0958-6946(03)00166-3 42. SANDRA, S.; CORREDING, M. 2013. Rennet induced gelation of reconstituted milk protein concentrates: The role of calcium and soluble proteins during reconstitution. Internal Dairy J. 29(2):68-74. https://doi.org/10.1016/j.idairyj.2012.10.011 43. SCHULZ-COLLINS, D.; SENGE, B. 2004. Acid and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties. In: Fox, P.; McSweeney, P.; Cogan, T.; Guinee, T. Cheese: Chemistry, Physics and Microbiology. Elservier (Wisconsin, USA). p.303-304. 44. SERRA, M.; TRUJILLO, B.; GUAMIS, B.; FERRAGUT, V. 2009. Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high-pressure homogenization-treated milk. Food Hydrocolloids. 23(1):82-91. https://doi.org/10.1016/j.foodhyd.2007.11.015 45. SINGH, H. 2007. Interactions of milk proteins during the manufacture of milk powders. Le Lait. 87(4-5):413-423. 46. SUPAVITITPATANA, P.; WIRJANTORO, T.; APICHARTSRANGKOON, A.; RAVIYAN, P. 2008. Addition of gelatin enhanced gelation of corn–milk yogurt. Food Chemistry. 106(1):211-216. https://doi.org/10.1016/j.foodchem.2007.05.058 47. SVANBORG, S.; JOHANSEN, A.; ABRAHAMSEN, R.; SKEIE, S. 2015. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk. J. Dairy Science. 98(9):5829-5840. https://doi.org/10.3168/jds.2014-9039 |
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Características físicas y composicionales del queso y yogurt elaborados a partir de un concentrado de proteínas de leche parcialmente desmineralizado diafiltration Núm. 1 , Año 2021 :Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio 1 24 Universidad de Ciencias Aplicadas y Ambientales U.D.C.A calcium coagulation ultrafiltration Proteins Rodríguez-Sandoval, Eduardo Sepúlveda-Valencia, José Uriel Bejarano-Toro, Edinson Revista U.D.C.A Actualidad & Divulgación Científica El uso de concentrados de proteína de leche (MPC) ha sido estudiado ampliamente; sin embargo, su desmineralización parcial por medio de la diafiltración (DF) y el efecto de este tratamiento sobre su aptitud en la elaboración de productos coagulados no está completamente explorada. Se planteó, entonces, estudiar el proceso de desmineralización de un MPC por medio de varios ciclos de DF y evaluar el efecto de este tratamiento sobre las características composicionales y texturales de productos coagulados enzimáticamente y por acidez. El MPC, obtenido por ultrafiltración, fue diafiltrado en dos ciclos; luego, el MPC fue usado para elaborar un queso fresco, un yogurt batido y uno cuchareable. La aplicación de un ciclo de DF removió el 22,2% de las cenizas y 8,12% del calcio, pero no hubo diferencias significativas (P>0,05) con respecto a la aplicación de dos ciclos de DF. El queso elaborado con el MPC, con uno y dos ciclos de DF, fue menos duro y presentó menor resistencia a la masticación que el elaborado con MPC sin DF y el yogurt cuchareable presentó menor elasticidad, debido al menor contenido de sólidos totales y calcio, los cuales, fueron afectados por la DF. La desmineralización parcial aumentó el tiempo de coagulación y favoreció la formación de geles más débiles. La DF alcanzó el máximo de desmineralización de la leche en un solo ciclo. Artículo de revista info:eu-repo/semantics/article http://creativecommons.org/licenses/by-nc/4.0 Edinson Bejarano-Toro, José Uriel Sepúlveda-Valencia, Eduardo Rodríguez-Sandoval - 2021 Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0. BANACH, J.; LIN, Z.; LAMSAL, B.P. 2013. Enzymatic modification of milk protein concentrate and characterization of resulting functional properties. LWT-Journal. 54(2):397-403. https://doi.org/10.1016/j.lwt.2013.06.023 2. BRANS, G.; SCHROËN, C.; VAN DER SMAN, R.; BOOM, R. 2004. Membrane fractionation of milk: state of the art and challenges. J. Membrane Science. 243(1-2):263-272. https://doi.org/10.1016/j.memsci.2004.06.029 3. BRUZANTIN, F.; DANIEL, J.; DA SILVA, P.; SPOTO, M. 2016. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. J. Dairy Science. 99(5):3316-3324. https://doi.org/10.3168/jds.2015-10327 4. CAO, J.; ZHANG, W.; WU, S.; LIU, C.; LI, Y.; LI, H.; ZHANG, L. 2015. Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate. J. Dairy Science. 98(1):100-105. https://doi.org/10.3168/jds.2014-8619 5. CHANDAN, R.C.; O’RELL, K.R. 2006. Manufacture of Various Types of Yogurt. En: Chandan, R.; White, C.; Kilara, A.; Hui, Y. (eds). Manufacturing Yogurt and Fermented Milks. Blackwell Publishing, Ames, Iowa, USA, p.211-213. https://doi.org/10.1002/9780470277812.ch13 6. CHENCHAIAH, M.; SALUNKE, P.; BISWAS, A.; KOMMINENI, A.; METZGER, L. 2015. Manufacture of modified milk protein concentrate utilizing injection of carbon dioxide. J. Dairy Science. 98(6):3577-3589. https://doi.org/10.3168/jds.2014-8946 7. ESHPARI, H.; JIMENEZ-FLORES, R.; TONG, P.; CORREDING, M. 2015. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. J. Dairy Science. 98(12):8454-8463. https://doi.org/10.3168/jds.2015-9856 8. ESHPARI, H.; TONG, P.; CORREDIG, M. 2014. Changes in the physical properties, solubility, and heat stability of milk protein concentrates prepared from partially acidified milk. J. Dairy Science. 97(12):7394-7401. https://doi.org/10.3168/jds.2014-8609 9. FERRAGUT, V.; CRUZ, N.; TRUJILLO, A.; GUAMIS, B.; CAPELLAS, M. 2009. Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk. J. Food Engineering. 92(1):63-69. https://doi.org/10.1016/j.jfoodeng.2008.10.026 10. FERRER, M.; ALEXANDER, M.; CORREDING, M. 2014. Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration. LWT-Food Science and Technology. 59(1):173-180. https://doi.org/10.1016/j.lwt.2014.04.037 11. FOX, P. 2001. Milk proteins as food Ingredients. Int. J. Dairy Technology. 54(2):41-55. https://doi.org/10.1046/j.1471-0307.2001.00014.x 12. FOX, P.; UNIACKE-LOWE, T.; MCSWEENEY, P.; O’MAHONY, J. 2015. Production and Utilization of Milk. En: Fox, P.; Uniacke-Lowe, T.; McSweeney, P.; O’Mahony, J. (eds). Dairy Chemistry and Biochemistry. Ed. Springer International Publishing, Suiza. p.1-3. 13. FRANCOLINO, S.; LOCCI, F.; GHIGLIETTI, R.; LEZZI, R.; MUCCHETTI, G. 2010. Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making. LWT-Journal. 43(2):310-314. https://doi.org/10.1016/j.lwt.2009.08.007 14. GAUCHERON, F. 2005. The minerals of milk. Reproduction Nutrition Development. 45(4):473-483. https://doi.org/10.1051/rnd:2005030 15. 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Dairy Science. 98(9):5829-5840. https://doi.org/10.3168/jds.2014-9039 info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/resource_type/c_1843 https://revistas.udca.edu.co/index.php/ruadc/article/view/1949 http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Inglés application/xml Publication Journal article The milk protein concentrate (MPC) has been extensively studied; however, the MPC partial demineralization through the diafiltration (DF) and its effect on MPC ability to produce milk coagulate products has not been fully explored; therefore, it was considered studying the MPC demineralization process with DF and evaluate the effect of this treatment on the compositional and textural characteristics of enzymatically and acid-coagulated products. The MPC of ultrafiltration was diafiltered by two cycles, later this MPC was used to make a fresh cheese, a set yogurt and stirred yogurt. The application of a single DF cycle removed 22.2% of the ashes and 8.12% of the MPC calcium, but no statistically significant differences were present (P> 0.05) between the application of two DF cycles. The cheeses with MPC undergone to one cycle and two cycles of DF were less hard and presented less resistance to chewing, and the set yogurt showed lower springiness values due a total solids and calcium content, that was affected by DF. These phenomena increased the coagulation time and the formation of weaker gels. The DF achieved the maximum milk demineralization in a single cycle. Proteins application/pdf Physical and compositional characteristics of cheese and yogurt made from partially demineralized milk protein concentrate Ultrafiltration Diafiltration Coagulation Calcium 2619-2551 2021-06-30T00:00:00Z 10.31910/rudca.v24.n1.2021.1949 https://revistas.udca.edu.co/index.php/ruadc/article/download/1949/2183 2021-06-30T00:00:00Z 2021-06-30 0123-4226 https://doi.org/10.31910/rudca.v24.n1.2021.1949 https://revistas.udca.edu.co/index.php/ruadc/article/download/1949/2184 |