Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt

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dc.contributor.authorHorne, David S.
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorLucey, John A.
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.date.accessioned2022-01-04T06:31:48Z
dc.date.available2022-01-04T06:31:48Z
dc.date.issued2011-11
dc.description.abstractThe effect of increasing the colloidal calcium phosphate (CCP) content on the physical, rheological, and microstructural properties of yogurt was investigated. The CCP content of heated (85 degrees C for 30 min) milk was increased by increasing the pH by the addition of alkali (NaOH). Alkalized milk was dialyzed against pasteurized skim milk at approximately 4 degrees C for 72 h to attempt to restore the original pH and soluble Ca content. By adjustment of the milk to pH values 7.45, 8.84, 10.06, and 10.73, the CCP content was increased to approximately 107, 116, 123, and 128%, respectively, relative to the concentration in heated milk. During fermentation of milk, the storage modulus (G') and loss tangent values of yogurts were measured using dynamic oscillatory rheology. Large deformation rheological properties were also measured. The microstructure of yogurt was observed using fluorescence microscopy, and whey separation was determined. Acid-base titration was used to evaluate changes in the CCP content in milk. Total Ca and casein-bound Ca increased with an increase in the pH value of alkalization. During acidification, elevated buffering occurred in milk between pH values 6.7 to 5.2 with an increase in the pH of alkalization. When acidified milk was titrated with alkali, elevated buffering occurred in milk between pH values 5.6 to 6.4 with an increase in the pH of alkalization. The high residual pH of milk after dialysis could be responsible for the decreased contents of soluble Ca in these milks. The pH of gelation was higher in all dialyzed samples compared with the heated control milk, and the gelation pH was higher with an increase in CCP content. The sample with highest CCP content (128%) exhibited gelation at very high pH (6.3), which could be due to alkali-induced CN micellar disruption. The G' values at pH 4.6 were similar in gels with CCP levels up to 116%; at higher CCP levels, the G' values at pH 4.6 greatly decreased. Loss tangent values at pH 5.1 were similar in all samples except in gels with a CCP level of 128%. For dialyzed milk, the whey separation levels were similar in gels made from milk with up to 107% CCP but increased at higher CCP levels. Microstructure of yogurt gels made from milk with 100 to 107% CCP was similar but very large clusters were observed in gels made from milk with higher CCP levels. By dialyzing heated milk against pasteurized milk, we may have retained some heat-induced Ca phosphate on micelles that normally dissolves on cooling because, during dialysis, pasteurized milk provided soluble Ca ions to the heated milk system. Yogurt texture was significantly affected by increasing the casein-bound Ca (and total Ca) content of milk as well as by the alkalization procedure involved in that approach.en_US
dc.description.sponsorshipUniversity of Wisconsin-Madisonen_US
dc.identifier.citationÖzcan, T. vd. (2011). "Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt". Journal of Diary Science, 94(11), 5278-5288.en_US
dc.identifier.endpage5288tr_TR
dc.identifier.issn0022-0302
dc.identifier.issue11tr_TR
dc.identifier.pubmed22032350tr_TR
dc.identifier.scopus2-s2.0-80054888613tr_TR
dc.identifier.startpage5278tr_TR
dc.identifier.urihttps://doi.org/10.3168/jds.2010-3932
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0022030211005546
dc.identifier.urihttp://hdl.handle.net/11452/23832
dc.identifier.volume94tr_TR
dc.identifier.wos000296264600003tr_TR
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevier Scienceen_US
dc.relation.bapYDP (Z)-2010/6tr_TR
dc.relation.collaborationSanayitr_TR
dc.relation.collaborationYurt dışıtr_TR
dc.relation.journalJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAgricultureen_US
dc.subjectFood science & technologyen_US
dc.subjectYogurten_US
dc.subjectColloidal calcium phosphateen_US
dc.subjectRheologyen_US
dc.subjectMicrostructureen_US
dc.subjectBase buffering propertiesen_US
dc.subjectBovine casein micellesen_US
dc.subjectGlucono-delta lactoneen_US
dc.subjectSkim-milken_US
dc.subjectPhysical-propertiesen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectRheological propertiesen_US
dc.subjectBeta-lactoglobulinen_US
dc.subjectComplexing agentsen_US
dc.subjectViscosity changesen_US
dc.subject.emtreeCalcium phosphateen_US
dc.subject.emtreeCaseinen_US
dc.subject.emtreeMilk proteinen_US
dc.subject.emtreeWhey proteinen_US
dc.subject.emtreeYoghurten_US
dc.subject.emtreeAnimalen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeChemistryen_US
dc.subject.emtreeColloiden_US
dc.subject.emtreeFood handlingen_US
dc.subject.emtreeMetabolismen_US
dc.subject.emtreeMilken_US
dc.subject.emtreepHen_US
dc.subject.emtreeStandarden_US
dc.subject.meshAnimalsen_US
dc.subject.meshCalcium phosphatesen_US
dc.subject.meshCaseinsen_US
dc.subject.meshColloidsen_US
dc.subject.meshFood technologyen_US
dc.subject.meshHydrogen-ion concentrationen_US
dc.subject.meshMilken_US
dc.subject.meshMilk proteinsen_US
dc.subject.meshYogurten_US
dc.subject.scopusRennet; Milk Protein Concentrate; Caseinsen_US
dc.subject.wosAgriculture, dairy & animal scienceen_US
dc.subject.wosFood science & technologyen_US
dc.titleEffect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurten_US
dc.typeArticle
dc.wos.quartileQ1en_US

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