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Werribee, Australia

Pang Z.,University of Queensland | Deeth H.,University of Queensland | Sopade P.,University of Queensland | Sharma R.,Dairy Innovation Australia Ltd | Bansal N.,University of Queensland
Food Hydrocolloids

The effects of gelatin concentration, pH and addition of milk proteins on the physical and microstructural properties of type B gelatin gels were studied by small deformation rheology, texture analysis and scanning electron microscopy. Whey protein isolate (WPI), milk protein concentrate (MPC) and skim milk powder (SMP) were used as sources of milk proteins. The elasticity of gelatin gels was significantly affected by the concentration of gelatin. Higher gelatin concentrations led to a stronger gel, and higher gelling and melting temperatures. However, all the gelatin gels at concentrations from 1.0 to 5.0% melted below human body temperature. Rheological properties of gelatin gels were independent of pH in the range pH 4.6-8.0. At pH 3.0 gelation of gelatin was significantly inhibited. Addition of SMP and MPC significantly enhanced the rheological properties of gelatin gels, while addition of WPI had a negative effect on them. However, the effect of addition of milk proteins was dependent on the gelatin concentration. Textural results showed that addition of all milk powders increased the hardness of gelatin gels at high gelatin concentration (5.0%). The fracturability of the gels was greatly influenced by pH. Addition of milk proteins and high gelatin concentration (5.0%) both caused loss of gel fracturability. Microstructural results showed that gelatin concentration and pH had a marked influence on the gel structure, and the addition of MPC and SMP changed the structure of the gelatin gels; a structure similar to pure gelatin gel was observed after addition of WPI. © 2013 Elsevier Ltd. Source

Ghandi A.,University of Ballarat | Powell I.,Dairy Innovation Australia Ltd | Chen X.D.,Xiamen University | Adhikari B.,University of Ballarat
Journal of Food Engineering

The drying and survival kinetics of Lactococcus lactis ssp. cremoris in a convective air drying environment were measured using single droplet drying experiments. Tests were carried out at five different drying temperatures (45-95°C) at a constant air velocity (0.5 m/s) and within 2.4-11% relative humidity. The effect of protective agents (10% w/w) of lactose, sodium caseinate and lactose:sodium caseinate (3:1) was also evaluated. The thermal inactivation kinetics parameters in convective air drying and isothermal water bath heating were determined and compared. The results showed that the final temperature attained by the droplet affected the survival of the bacteria significantly, however, most of the bacterial death occurred in early stage of drying while evaporative cooling kept the drop temperature relatively low. At higher droplet temperatures (≥65°C) the bacterial cultures were inactivated by both dehydration and thermal stresses. At lower droplet temperatures (≤55°C) the rate of change in droplet moisture content had much stronger effect on the bacterial survival. Lactose and sodium caseinate, as protective agents, enhanced the survival of bacterial cells significantly at all the test conditions. The lactose:sodium caseinate (3:1) mixture synergistically enhanced the survival of the bacterial cultures. The death of these bacteria followed first-order kinetics during convective single droplet drying as well as during isothermal water-bath heating. However, the inactivation energy in convective single droplet drying (181.3 kJ/mol) was much higher than the inactivation energy in isothermal water bath heating (16.8 kJ/mol) within the medium temperature of 45-95°C. © 2012 Elsevier Ltd. All rights reserved. Source

Zisu B.,Dairy Innovation Australia Ltd | Bhaskaracharya R.,University of Melbourne | Kentish S.,University of Melbourne | Ashokkumar M.,University of Melbourne
Ultrasonics Sonochemistry

High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for processing large volumes of whey and casein-based dairy systems in pilot scale ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 °C for 1 min or 85 °C for 30 s, the heat stability of the dairy ingredients containing whey proteins was significantly improved. The effect of sonication was attributed mainly to physical forces generated through acoustic cavitation as supported by particle size reduction in response to sonication. As a result, the gelling properties and heat stability aspects of sonicated dairy ingredients were maintained after spray drying and reconstitution. Overall, the sonication procedure for processing dairy systems may be used to improve process efficiency, improve throughput and develop value added ingredients with the potential to deliver economical benefits to the dairy industry. © 2009 Elsevier B.V. All rights reserved. Source

Truong T.,University of Queensland | Morgan G.P.,University of Queensland | Bansal N.,University of Queensland | Palmer M.,Dairy Innovation Australia Ltd | Bhandari B.,University of Queensland
Food Chemistry

The triacylglycerol (TAG) crystal structures and morphologies of fractionated milk lipids in nanoemulsions were investigated at 4 °C. Droplet size (0.17 versus 1.20 μm), lipid composition (stearin versus olein) and cooling rate (1 versus 10 °C min-1) had an influence on the structural properties. Five crystal polymorphs (α, β′1, β′2, β1, and β2) were formed with either triple and/or double chain length structures in the solid phases of the emulsified systems. X-ray scattering peak intensities were reduced with the nanoemulsion particles. The internal structure of TAG exhibited stacking of individual lamellar layers (3.8-4.2 nm). Various anisometric shapes of fat nanoparticles were formed due to a highly sharp curvature of the nano-size droplets. The shape of olein nanoparticles was more polyhedral compared to the stearin. TAG crystals arranged in a planar-layered organisation at the slower cooling rate. These differences imply that the nanometric confinement of oil droplets modifies the fat crystal habit. © 2014 Elsevier Ltd. All rights reserved. Source

Zisu B.,Dairy Innovation Australia Ltd | Schleyer M.,Dairy Innovation Australia Ltd | Chandrapala J.,University of Melbourne
International Dairy Journal

Concentrated skim milk was treated with high intensity low frequency ultrasound (20 kHz) to lower viscosity through a process of acoustic cavitation. Batch sonication for 1 min at 40-80 W, and continuous treatment delivering an applied energy density of 4-7 J mL-1, reduced the viscosity of medium-heat skim milk concentrates containing 50-60% solids. Viscosity was reduced by approximately 10%, but this improved to >17% in highly viscous age thickened material. Sonication also changed the shear thinning behaviour at shear rates below 150 s-1. Although ultrasound lowered the viscosity of skim milk concentrated to ≥50% solids, the treatment could only delay the rate of thickening once the ageing process was established. It was only when ultrasound was activated during concentration that sonication prevented the viscosity of skim milk concentrates from increasing rapidly. © 2012 Elsevier Ltd. Source

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