Comparison between reconstituted and fresh skim milk chemical and electrochemical acidifications

The aim of this study was to compare the electrochemical and chemical acidification of reconstituted and fresh skim milk in terms of electrodialytic parameters, precipitation kinetics, chemical composition and physicochemical and functional properties of isolates produced by bipolar membrane electro...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2002-09, Vol.82 (12), p.1356-1364
Main Authors: Bazinet, Laurent, Ippersiel, Denis, Gendron, Christine, Tetreault, Claudia, Rene-Paradis, Josee, Beaudry, Jocelyne, Britten, Michel, Mahdavi, Behzad, Amiot, Jean, Lamarche, Francois
Format: Article
Language:English
Subjects:
acidification
Biological and medical sciences
chemical acidification
electrochemical acidification
electrochemistry
foaming capacity
Food industries
functional properties
Fundamental and applied biological sciences. Psychology
isolate
Milk and cheese industries. Ice creams
physicochemical properties
salt content
skim milk
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Summary:The aim of this study was to compare the electrochemical and chemical acidification of reconstituted and fresh skim milk in terms of electrodialytic parameters, precipitation kinetics, chemical composition and physicochemical and functional properties of isolates produced by bipolar membrane electro acidification (BMEA). The electrodialytic parameters were not influenced by the type of milk when both milks were compared at a similar protein and salt content. The difference in precipitation kinetics observed between the two milks, whatever the acidification procedure, can be explained mainly by a difference in salt content. Isolates produced by BMEA showed similar physicochemical and functional properties (except for foaming capacity) to isolates produced chemically. The main factor affecting the composition and the physicochemical and functional properties was the pre-treatment of milk prior to acidification: it had a higher impact on the functional properties than the acidification treatment itself.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1173