Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties

Silvani Verruck*, Saionara Sartor, Flávia Buss Marenda, Eulália Lopes da Silva Barros, Callebe Camelo-Silva, Maria Helena Machado Canella and Elane Schwinden Prudencio

Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties.

Heat treatments are the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occur during these processes due to substantial heat exposure. The most important reactions that occur during milk heat treatment are the whey proteins denaturation, its interactions with the casein micelles and aggregation/dissociation of the casein micelles. Microfiltration represents an emerging food processing technology allowing gentle milk preservation at lower temperatures for similar, or better, nutritive value, microbial removal, and shelf stability. Thus, the aim of this work is to review the existing studies on the effects of microfiltration on milk proteins by comparing with
the effects of heating treatments.

Milk is a complex food from a molecular composition perspective which constitutes an important part of a human’s diet, mainly because of its high nutritional value. Milk consists of various protein fractions, such as casein micelles and several whey proteins with different molecular weights.
Caseins representing approximately 80% of the total protein fraction in milk. These proteins have excellent surfactant properties in emulsions and foams, gelling properties, and thermal resistance to denaturation because of their lack of complex secondary and tertiary structure.

The rise of alternative technologies, such as microfiltration, can help prevent these problems while also assuring food safety. Membrane processes are increasingly used in the dairy industry for bacteria removal by microfiltration. Microfiltration  has gained significant attention in recent years as a processing method for the removal of microorganisms from milk.

Adv Food Technol Nutr Sci Open J. 2019; 5(2):54-66. doi: 10.17140/AFTNSOJ-5-157

LATEST ARTICLES

 - 
Arabic
 - 
ar
Bengali
 - 
bn
German
 - 
de
English
 - 
en
French
 - 
fr
Hindi
 - 
hi
Indonesian
 - 
id
Portuguese
 - 
pt
Russian
 - 
ru
Spanish
 - 
es