Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation

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dc.citation.issue3
dc.citation.volume106
dc.contributor.authorLi S
dc.contributor.authorDelger M
dc.contributor.authorDave A
dc.contributor.authorSingh H
dc.contributor.authorYe A
dc.coverage.spatialUnited States
dc.date.accessioned2024-04-23T23:40:29Z
dc.date.accessioned2024-07-25T06:35:04Z
dc.date.available2023-01-09
dc.date.available2024-04-23T23:40:29Z
dc.date.available2024-07-25T06:35:04Z
dc.date.issued2023-03
dc.description.abstractGelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks using small-amplitude oscillatory rheological tests. The impacts of ruminant species, milk processing (homogenization and heat treatments), seasonality, and their interactions were studied. Acid gelation properties were improved (higher gelation pH, shorter gelation time, and higher storage modulus (G') by intense heat treatment (95°C for 5 min) to comparable extents for sheep and cow milks, both better than those for goat milk. Goat milk produced weak acid gels with low G' (<100 Pa) despite improvements induced by heat treatments. Seasonality had a marked impact on the acid gelation properties of sheep milk. The acid gels of late-season sheep milk had a lower gelation pH, no maximum in tan δ following gel formation, and 70% lower G' values than those from other seasons. We propose the potential key role of a critical acid gelation pH that induces structural rearrangements in determining the viscoelastic properties of the final gels. For rennet-induced gelation, compared with cow milk, the processing treatments of the goat and sheep milks had much smaller impacts on their gelation properties. Intense heat treatment (95°C for 5 min) prolonged the rennet gelation time of homogenized cow milk by 8.6 min (74% increase) and reduced the G' of the rennet gels by 81 Pa (85% decrease). For sheep and goat milks, the same treatment altered the rennet gelation time by only less than 3 min and the G' of the rennet gels by less than 14 Pa. This difference may have been caused by the different physicochemical properties of the milks, such as differences in their colloidal stability, proportion of serum-phase caseins, and ionic calcium concentration. The seasonal variations in the gelation properties (both acid and rennet induced) of goat milk could be explained by the minor variation in its protein and fat contents. This study provides new perspectives and understandings of milk gelation by demonstrating the interactive effects among ruminant species, processing, and seasonality.
dc.description.confidentialfalse
dc.edition.editionMarch 2023
dc.format.pagination1611-1625
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36631324
dc.identifier.citationLi S, Delger M, Dave A, Singh H, Ye A. (2023). Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation.. J Dairy Sci. 106. 3. (pp. 1611-1625).
dc.identifier.doi10.3168/jds.2022-22561
dc.identifier.eissn1525-3198
dc.identifier.elements-typejournal-article
dc.identifier.issn0022-0302
dc.identifier.piiS0022-0302(23)00009-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70476
dc.languageeng
dc.publisherElsevier Inc on behalf of the American Dairy Science Association
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0022030223000097
dc.relation.isPartOfJ Dairy Sci
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectgelation
dc.subjectgoat milk
dc.subjectrennet
dc.subjectseasonal variation
dc.subjectsheep milk
dc.subjectFemale
dc.subjectCattle
dc.subjectSheep
dc.subjectAnimals
dc.subjectMilk
dc.subjectSeasons
dc.subjectGoats
dc.subjectChymosin
dc.subjectGels
dc.subjectCaseins
dc.subjectRheology
dc.subjectHydrogen-Ion Concentration
dc.titleAcid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation
dc.typeJournal article
pubs.elements-id458864
pubs.organisational-groupOther
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