JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 75 No. 4 935-941
© 1992 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Banon, S.
Right arrow Articles by Hardy, J.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Banon, S.
Right arrow Articles by Hardy, J.

A Colloidal Approach of Milk Acidification by Glucono-Delta-Lactone

S. Banon 1 and J. Hardy 1

1 Laboratoire de Physicochimie et Génie Alimentaires, Ecole Nationale Supérieure d'Agronomie et des lndustries Alimentaires (ENSAIA) 2 Avenue de la Forèt de Haye, 54500 Vandoewe les Nancy, France

Colloidal techniques (laser Doppler electrophoresis, particle size analysis, and capillary viscosimetry) were used in combination with a turbidimetric method to study milk acidification by gluconodelta-lactone.

In agreement with a previous paper (1), micellar phenomena as a whole can be related to the turbidimetric observations, and it appears possible to hypothesize a logical development of milk acidification at the micellar level.

The observed electrokinetic and hydrodynamic comportment of micelles can be explained by the presence of an outer hairy layer. Then, as for renneting, ethanol, or thermal milk treatments, the micellar destabilization by acidification could largely depend upon the collapse of this outer hairy layer.

Thermal motion should be a major factor for aggregation of particles because increasing temperature leads to increasing frequency of particle encounters. Casein solubilization from low temperature and acidification seems to act as an additional micellar destabilizing factor.

Key Words: casein micelle • milk acidification • micellar steric stabilization

Submitted on February 4, 1991
Accepted on September 24, 1991




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
J. Rahimi, A. Khosrowshahi, A. Madadlou, and S. Aziznia
Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer
J Dairy Sci, September 1, 2007; 90(9): 4058 - 4070.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
L. S. Canabady-Rochelle, C. Sanchez, M. Mellema, A. Bot, S. Desobry, and S. Banon
Influence of Calcium Salt Supplementation on Calcium Equilibrium in Skim Milk During pH Cycle
J Dairy Sci, May 1, 2007; 90(5): 2155 - 2162.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. Khosrowshahi, A. Madadlou, M. E. z. Mousavi, and Z. Emam-Djomeh
Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter.
J Dairy Sci, September 1, 2006; 89(9): 3318 - 3325.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
C. Schorsch, M. G. Jones, and I. T. Norton
Micellar Casein Gelation at High Sucrose Content
J Dairy Sci, December 1, 2002; 85(12): 3155 - 3163.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1992 by the American Dairy Science Association ®.