Causes of lumps in dairy products

What causes lumps in certain types of dairy products, and how can this be prevented? take out is a very complex food with over 100,000 different molecular species found. It is composed of approximately 87.3% water, 3.9% milk fat and 8.8% solids-not-fat.(2) milk is an oil-in-water emulsion, with the fat globules dispersed in the continuous phase. It is a colloid break of casein paint paint paint micelles, globular proteins and lipoprotein particles, and a solution of lactose, soluble proteins, minerals, vitamins and other(a) components.(5) set offing of milk products can cause lumps or grittiness. This is a major problem in the dairy fabrication as texture and flavour argon major factors that solve the consumer. Heat treatment is used to greatly extend the commonly little(a) shelf life of milk products. Two major examples that presentation these problems are Ultra High Temperature treated milk and sweet-flavored condensed milk. These lumps or grittiness are caused b y protein aggregation, moreover, aggregation of casein protein. The casein content of milk represents about 80% of milk proteins. The chief(prenominal) casein fractions are alpha-s1 and alpha-s2 caseins, ßeta-casein, and kappa-casein. Most, but not all, of the casein proteins make up in a colloidal particle known as the casein micelle.

(2) The exact social organization of casein micelles is unchanging low debate. Various way of lifels for casein micelle body structure cause been proposed. Most of the proposed models reach into three general categories, which are: coat-core, fractional monetary unit (sub-mi celles), and internal structure models. The ! coat-core model describes the micelle as an aggregate of caseins with outmost layer differing in composition form the interior, and the structure of the inside(a) part is not accurately identified. The subunit model is considered to be composed of virtually spherical uniform subunits, and the internal structure model specifys the mode of aggregation of the different caseins.(5) Casein micelles are lypophillic colloids, which implies that they are...If you want to pay off a full essay, sound out it on our website: OrderCustomPaper.com

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