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Süt Ürünlerinin Mikro Yapısının Oluşumunda Süt Proteinlerinin Önemi

Year 2019, Volume: 33 Issue: 2, 355 - 374, 02.12.2019

Abstract

Yüksek besin değerine sahip süt ürünlerinin özelliklerinin belirlenmesinde oluşan jelin mikro yapısının incelenmesi oldukça önemlidir. Mikro yapı çalışmaları, yoğurdun iç görünüşü hakkında verdiği sonuçların yanı sıra katılık, yumuşaklık, esneklik ve serum ayrılması gibi fiziksel özellikler hakkında da bilgiler sağlamaktadır. Aynı şekilde peynir, bileşim faktörlerine, işleme teknikleri ve depolama koşulları sırasındaki değişikliklere bağlı olarak aynı peynir çeşidinde bile farklılıklara neden olan karmaşık bir makro ve mikro yapıya sahiptir. Mikro yapı ayrıca dondurmanın ve diğer süt bazlı ürünlerin kalite parametrelerini de belirlemektedir. Bu yüzden, süt ürünlerinde mikro yapı ve kaliteyi neyin belirlediğini anlayabilmek için, işlem sırasında oluşan fiziksel ve kimyasal mekanizmaların anlaşılması gerekmektedir.

References

  • Akgül, F. ve Karaman, A.D. 2017. Süt ürünlerinde serum protein izolatı kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 14: 95–99.
  • Anonim, 2004. Türk Gıda Kodeksi, Dondurma Tebliği (Tebliğ No:2004/45).
  • Bolliger, S., Kornbrust, B., Goff, H.D., Tharp B.W. and Windhab, E.J. 2000. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion. Escola Superior de Biotecnologia, Portugal.
  • Chen, J. and Stokes., J.R. 2012. Rheology and tribology: two distinctive regimes of food texture sensation. Food Science and Technology, 25: 4–12.
  • Dalgleish, D.G. 2006. Food emulsions – Their structures and structure-forming properties. Food Hydrocolloids, 20; 415–422.
  • Dalgleish, D.G., Spagnuolo, P.A. and Goff, H.D. 2004. A possible structure of the casein micelle based on high-resolution field‐emission scanning electron microscopy. International Dairy Journal, 14: 1025–1031.
  • De Kruif, C.G., Huppertz, T., Urban V.S. and Petukhov, A.V. 2012. Casein micelles and their internal structure. Advances in Colloid and Interface Science, 171–172: 36–52.
  • Dickinson, E. 2011. Double emulsions stabilized by food biopolymers. Food Biophysics, 6:1–11.
  • Fenelon, M.A. and Guinee, T.P. 2000. Primary proteolysis and textural changes during ripening in cheddar cheeses manufactured to different rat contents. International Dairy Journal, 10: 151–158.
  • Fisher, P., and Windhad, E.J. 2011. Rheology of food materials. Current Opinion in Colloid and Interface Science, 16: 36–40.
  • Fox, P.F. and Brodkorb, A. 2008. The casein micelle: historical aspects, current concepts and significance. International Dairy Journal, 18: 677– 684.
  • Fox, P.F. and Mcsweeney, P.L.H. 2003. Milk proteins. Advanced Dairy Chemistry, 146 pp.
  • Guggisberg, D., Eberhard, P. and Albrecht, B. 2007. Rheological characterization of set yoghurt produced with additives of native whey proteins. International Dairy Journal, 17: 1353–1359.
  • Hemar, Y., Hall C.E. and Singh, H. 2000. Rheological properties of oil-in-water emulsions formed with milk protein concentrate. Journal of Texture Studies, 36: 289–302.
  • Hinrichs, J. 2001. Incorporation of whey proteins in cheese. International Dairy Journal, 11: 495–503.
  • Huppertz, T. 2012. High pressure processing for better ice cream. Agro Food Industry, 23: 22–24.
  • Huppertz, T., Fox P.F. and Kelly, A.L. 2004. High pressure treatment of bovine milk: effects on casein micelles and whey proteins. Journal of Dairy Research, 71: 97–106.
  • Joshi, N.S., Muthukumarappan K. and Dave, R.I. 2004. Effect of calcium on microstructure and meltability of part skim mozzarella cheese. Journal of Dairy Science, 87: 1975–1985.
  • Karagözlü, C. ve Bayarer, M. 2004. Peyniraltı suyu proteinlerinin fonksiyonel özellikleri ve sağlık üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 41: 197–207.
  • Kaufmann, S. and Palzer, S. 2011. Food structure engineering for nutrition. Health and Wellness. 11th International Congress on Engineering and Food. Procedia Food Science, 1; 1479–1486.
  • Koxholt, M.M.R., Eisenmann, B. and Hinrichs, J. 2001. Effect of the fat globule sizes on the meltdown of ice cream. Journal of Dairy Science, 84: 31–37.
  • Kurdal, E., Özcan, T. ve Yılmaz, L. 2019. Süt Teknolojisi. U. Ü. Ders Notu, No: 99, Bursa, 260 s. Lee, W. and Lucey, J. 2004. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature. Journal Dairy Science, 87: 3153–3164.
  • Lee, W. and Lucey, J. 2010. Formation and physical properties of yogurt. Asian-Aust Journal Animal Science, 23: 1127–1136.
  • Lopez-Fandin˜o, R. 2006. High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal, 16: 1119–1131.
  • Lucey J.A., Teo, C.T., Munro, P.A. and Singh, H. 1997. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. Journal of Dairy Research, 64: 591-600.
  • Lucey J.A., Johnson, M.E. and Home, D.S. 2003. Invited review: Perspectives on the basis of the theology and texture properties of cheese. Journal of Dairy Science, 86: 2725-2743.
  • Lucey, J., Teo, C.T., Munro, P.A. and Singh, H. 1998a. Microstructure, permeability and appearance of acid gels made from heated skim milk. Food Hydrocolloids, 12: 159–165.
  • Lucey, J., Tamehana, M., Singh, H. and Munro, P. 1998b. A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone. Food Research International, 31: 147–155.
  • Lucey, J.A., Munro, P.A. and Singh, H. 1999. Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal, 9: 275–279.
  • Ni, X.W., Ke, F., Xiao, M., Wu, K., Kuang, Y., Corke, H. and Jiang, F.T. 2016. The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels. International Journal Biology Macromol, 92: 1130–1135.
  • O'Mahony J.A., McSweeney, P.L. and Lucey, J.A. 2008. Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1:βcasein. Milchwissenschaft, 63: 145–148.
  • Ong L., Dagastine, R.R. and Kentish, S.E. 2013. Microstructure and composition of full fat cheddar cheese made with ultrafiltered milk retentate. Foods, 2: 310–331.
  • Ozcan, T., Horne, D. and Lucey, J.A. 2011. Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt. Journal of Dairy Science, 94: 5278–5288.
  • Ozcan, T. 2013. Determination of yogurt quality by using rheological and textural parameters. Nutrition and Food Science II, 53: 118-122.
  • Ozcan, T., Horne, D.S. and Lucey, J.A. 2015. Yogurt made from milk heated at different pH values. Journal Dairy Science, 98: 6749–6758.
  • Ozer, B.H., Robinson, R.K., Grandison, A.S. and Bell. A.E. 1997. Comparison of echiniques for measuring the rheological properties of labneh. International Journal of Dairy Technology, 50: 129–133.
  • Özcan, T. ve Delikanlı, B. 2011. Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25: 77–88.
  • Özcan, T. ve Acı, C. 2007. Dondurmada buz kristallerinin oluşumunu etkileyen faktörler. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 21: 1–12.
  • Palzer, S. 2009. Food structures for nutrition, health and wellness. Trends. Food Science and Technology, 20: 194–200.
  • Patel, H. and Manager, S. 2017. Milk proteins ingredients: functional properties and how to maximize use in formulating foods. Ingredient Solutions Platform, Protein Trends and Technologies Seminar. 23-24 May 2017.
  • Patel, M.R., Baer, R.J. and Acharya, M.R. 2006. Increasing the protein content of ice cream. Journal of Dairy Science, 89: 1400–1406.
  • Pereira, C.I., Gomes, A.M. and Malcata, F. X. 2009. Microstructure of cheese: processing, technological and microbiological considerations. Universidade Cato´lica Portuguesa.
  • Pereira, R., Merino-Matia, L., Jones, V. and Singh, H. 2006. Influence of fat on the perceived texture of set acid milk gels: a sensory perspective. Food Hydrocolloids, 20: 305–313.
  • Pereira, R.B., Singh, H., Munro, P.A. and Luckman, M.S. 2003. Sensory and instrumental textural characteristics of acid milk gels. International Dairy Journal, 13: 655–667.
  • Phadungath, C. 2005. Casein micelle structure: a concise review. Songklanakarin Journal Science Technology, 27: 201–212.
  • Raikos, V. 2010. Effect of heat treatment on milk protein functionality at emulsion ı̇nterfaces. University of Patras. Department of Chemistry. Laboratory of Physical Chemistry, Greece.
  • Rybak, O. 2014. The role of milk proteins in the structure formation of dairy products. Food Technologies, Volume 3. Issue 3. Ternopil National Technical University, Ukraine.
  • Silva, J.V.C., Legland, D., Cauty, C., Kolotuev, I. and Floury, J. 2015. Characterization of the microstructure of dairy systems using automated image analysis. Food Hydrocolloids, 44: 360–371.
  • Skytte, J. L., Ghita, O., Whelan, P.F., Andersen, U., Moller, F., Dahl, A.B. and Larsen, R. 2015. Evaluation of yogurt microstructure using confocal laser scanning microscopy and image analysis. Journal of Food Science, 80: 1218–1228.
  • Thompson, A., Boland, M. and Singh, H. 2009. Milk proteins: from expression to food. Academic Press, New York.
  • Yang. D., Yuan, Y., Wang, L., Wang, X., Mu, R., Pang, J., Xiao, J. and Zheng, Y. 2017. A review on konjac glucomannan gels: microstructure and application. International Journal of Molecular Sciences, 18: 2250.
  • Ye, A. 2011. Functional properties of milk protein concentrates: emulsifying properties, adsorption and stability of emulsions. International Dairy Journal, 21: 14–20.
  • Younes, E. 2017. Structural properties of casein micelles in milk, the effect of salt, temperature, and pH. International Journal of Biotechnology and Bioengineering, 36: 202-215.

The Importance of Milk Proteins on the Formation of Microstructure of Dairy Product

Year 2019, Volume: 33 Issue: 2, 355 - 374, 02.12.2019

Abstract

It is very important to examine the microstructure of gel in determining the properties of milk products with high nutritional value. Micro structuring studies provide information on physical properties such as firmness, softness, resilience and serum separation, as well as the results of the internal appearance of the yogurt. In the same way, cheese has a complex macro and micro structure that causes differences, even within the same variety of cheese, which depend on compositional factors, their changes during processing techniques and storage conditions. Microstructure also identifies quality parameters of ice cream and other dairy based products. Therefore, in order to understand what determines dairy products microstructure and quality, it is necessary to have an understanding of the physical and chemical mechanisms that occur during processing.

References

  • Akgül, F. ve Karaman, A.D. 2017. Süt ürünlerinde serum protein izolatı kullanımı. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 14: 95–99.
  • Anonim, 2004. Türk Gıda Kodeksi, Dondurma Tebliği (Tebliğ No:2004/45).
  • Bolliger, S., Kornbrust, B., Goff, H.D., Tharp B.W. and Windhab, E.J. 2000. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion. Escola Superior de Biotecnologia, Portugal.
  • Chen, J. and Stokes., J.R. 2012. Rheology and tribology: two distinctive regimes of food texture sensation. Food Science and Technology, 25: 4–12.
  • Dalgleish, D.G. 2006. Food emulsions – Their structures and structure-forming properties. Food Hydrocolloids, 20; 415–422.
  • Dalgleish, D.G., Spagnuolo, P.A. and Goff, H.D. 2004. A possible structure of the casein micelle based on high-resolution field‐emission scanning electron microscopy. International Dairy Journal, 14: 1025–1031.
  • De Kruif, C.G., Huppertz, T., Urban V.S. and Petukhov, A.V. 2012. Casein micelles and their internal structure. Advances in Colloid and Interface Science, 171–172: 36–52.
  • Dickinson, E. 2011. Double emulsions stabilized by food biopolymers. Food Biophysics, 6:1–11.
  • Fenelon, M.A. and Guinee, T.P. 2000. Primary proteolysis and textural changes during ripening in cheddar cheeses manufactured to different rat contents. International Dairy Journal, 10: 151–158.
  • Fisher, P., and Windhad, E.J. 2011. Rheology of food materials. Current Opinion in Colloid and Interface Science, 16: 36–40.
  • Fox, P.F. and Brodkorb, A. 2008. The casein micelle: historical aspects, current concepts and significance. International Dairy Journal, 18: 677– 684.
  • Fox, P.F. and Mcsweeney, P.L.H. 2003. Milk proteins. Advanced Dairy Chemistry, 146 pp.
  • Guggisberg, D., Eberhard, P. and Albrecht, B. 2007. Rheological characterization of set yoghurt produced with additives of native whey proteins. International Dairy Journal, 17: 1353–1359.
  • Hemar, Y., Hall C.E. and Singh, H. 2000. Rheological properties of oil-in-water emulsions formed with milk protein concentrate. Journal of Texture Studies, 36: 289–302.
  • Hinrichs, J. 2001. Incorporation of whey proteins in cheese. International Dairy Journal, 11: 495–503.
  • Huppertz, T. 2012. High pressure processing for better ice cream. Agro Food Industry, 23: 22–24.
  • Huppertz, T., Fox P.F. and Kelly, A.L. 2004. High pressure treatment of bovine milk: effects on casein micelles and whey proteins. Journal of Dairy Research, 71: 97–106.
  • Joshi, N.S., Muthukumarappan K. and Dave, R.I. 2004. Effect of calcium on microstructure and meltability of part skim mozzarella cheese. Journal of Dairy Science, 87: 1975–1985.
  • Karagözlü, C. ve Bayarer, M. 2004. Peyniraltı suyu proteinlerinin fonksiyonel özellikleri ve sağlık üzerine etkileri. Ege Üniversitesi Ziraat Fakültesi Dergisi, 41: 197–207.
  • Kaufmann, S. and Palzer, S. 2011. Food structure engineering for nutrition. Health and Wellness. 11th International Congress on Engineering and Food. Procedia Food Science, 1; 1479–1486.
  • Koxholt, M.M.R., Eisenmann, B. and Hinrichs, J. 2001. Effect of the fat globule sizes on the meltdown of ice cream. Journal of Dairy Science, 84: 31–37.
  • Kurdal, E., Özcan, T. ve Yılmaz, L. 2019. Süt Teknolojisi. U. Ü. Ders Notu, No: 99, Bursa, 260 s. Lee, W. and Lucey, J. 2004. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature. Journal Dairy Science, 87: 3153–3164.
  • Lee, W. and Lucey, J. 2010. Formation and physical properties of yogurt. Asian-Aust Journal Animal Science, 23: 1127–1136.
  • Lopez-Fandin˜o, R. 2006. High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal, 16: 1119–1131.
  • Lucey J.A., Teo, C.T., Munro, P.A. and Singh, H. 1997. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. Journal of Dairy Research, 64: 591-600.
  • Lucey J.A., Johnson, M.E. and Home, D.S. 2003. Invited review: Perspectives on the basis of the theology and texture properties of cheese. Journal of Dairy Science, 86: 2725-2743.
  • Lucey, J., Teo, C.T., Munro, P.A. and Singh, H. 1998a. Microstructure, permeability and appearance of acid gels made from heated skim milk. Food Hydrocolloids, 12: 159–165.
  • Lucey, J., Tamehana, M., Singh, H. and Munro, P. 1998b. A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-δ-lactone. Food Research International, 31: 147–155.
  • Lucey, J.A., Munro, P.A. and Singh, H. 1999. Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. International Dairy Journal, 9: 275–279.
  • Ni, X.W., Ke, F., Xiao, M., Wu, K., Kuang, Y., Corke, H. and Jiang, F.T. 2016. The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels. International Journal Biology Macromol, 92: 1130–1135.
  • O'Mahony J.A., McSweeney, P.L. and Lucey, J.A. 2008. Observations on the rheological and functional properties of model cheeses made using milk protein concentrate solutions with different ratios of αs1:βcasein. Milchwissenschaft, 63: 145–148.
  • Ong L., Dagastine, R.R. and Kentish, S.E. 2013. Microstructure and composition of full fat cheddar cheese made with ultrafiltered milk retentate. Foods, 2: 310–331.
  • Ozcan, T., Horne, D. and Lucey, J.A. 2011. Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt. Journal of Dairy Science, 94: 5278–5288.
  • Ozcan, T. 2013. Determination of yogurt quality by using rheological and textural parameters. Nutrition and Food Science II, 53: 118-122.
  • Ozcan, T., Horne, D.S. and Lucey, J.A. 2015. Yogurt made from milk heated at different pH values. Journal Dairy Science, 98: 6749–6758.
  • Ozer, B.H., Robinson, R.K., Grandison, A.S. and Bell. A.E. 1997. Comparison of echiniques for measuring the rheological properties of labneh. International Journal of Dairy Technology, 50: 129–133.
  • Özcan, T. ve Delikanlı, B. 2011. Gıdaların tekstürel özelliklerinin geliştirilmesinde peynir altı suyu protein katkılarının fonksiyonel etkileri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 25: 77–88.
  • Özcan, T. ve Acı, C. 2007. Dondurmada buz kristallerinin oluşumunu etkileyen faktörler. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 21: 1–12.
  • Palzer, S. 2009. Food structures for nutrition, health and wellness. Trends. Food Science and Technology, 20: 194–200.
  • Patel, H. and Manager, S. 2017. Milk proteins ingredients: functional properties and how to maximize use in formulating foods. Ingredient Solutions Platform, Protein Trends and Technologies Seminar. 23-24 May 2017.
  • Patel, M.R., Baer, R.J. and Acharya, M.R. 2006. Increasing the protein content of ice cream. Journal of Dairy Science, 89: 1400–1406.
  • Pereira, C.I., Gomes, A.M. and Malcata, F. X. 2009. Microstructure of cheese: processing, technological and microbiological considerations. Universidade Cato´lica Portuguesa.
  • Pereira, R., Merino-Matia, L., Jones, V. and Singh, H. 2006. Influence of fat on the perceived texture of set acid milk gels: a sensory perspective. Food Hydrocolloids, 20: 305–313.
  • Pereira, R.B., Singh, H., Munro, P.A. and Luckman, M.S. 2003. Sensory and instrumental textural characteristics of acid milk gels. International Dairy Journal, 13: 655–667.
  • Phadungath, C. 2005. Casein micelle structure: a concise review. Songklanakarin Journal Science Technology, 27: 201–212.
  • Raikos, V. 2010. Effect of heat treatment on milk protein functionality at emulsion ı̇nterfaces. University of Patras. Department of Chemistry. Laboratory of Physical Chemistry, Greece.
  • Rybak, O. 2014. The role of milk proteins in the structure formation of dairy products. Food Technologies, Volume 3. Issue 3. Ternopil National Technical University, Ukraine.
  • Silva, J.V.C., Legland, D., Cauty, C., Kolotuev, I. and Floury, J. 2015. Characterization of the microstructure of dairy systems using automated image analysis. Food Hydrocolloids, 44: 360–371.
  • Skytte, J. L., Ghita, O., Whelan, P.F., Andersen, U., Moller, F., Dahl, A.B. and Larsen, R. 2015. Evaluation of yogurt microstructure using confocal laser scanning microscopy and image analysis. Journal of Food Science, 80: 1218–1228.
  • Thompson, A., Boland, M. and Singh, H. 2009. Milk proteins: from expression to food. Academic Press, New York.
  • Yang. D., Yuan, Y., Wang, L., Wang, X., Mu, R., Pang, J., Xiao, J. and Zheng, Y. 2017. A review on konjac glucomannan gels: microstructure and application. International Journal of Molecular Sciences, 18: 2250.
  • Ye, A. 2011. Functional properties of milk protein concentrates: emulsifying properties, adsorption and stability of emulsions. International Dairy Journal, 21: 14–20.
  • Younes, E. 2017. Structural properties of casein micelles in milk, the effect of salt, temperature, and pH. International Journal of Biotechnology and Bioengineering, 36: 202-215.
There are 53 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review
Authors

Tuğçe Özdemir 0000-0001-5605-9034

Tülay Özcan 0000-0002-0223-3807

Publication Date December 2, 2019
Submission Date March 14, 2018
Published in Issue Year 2019 Volume: 33 Issue: 2

Cite

APA Özdemir, T., & Özcan, T. (2019). Süt Ürünlerinin Mikro Yapısının Oluşumunda Süt Proteinlerinin Önemi. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 33(2), 355-374.

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