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Physical Chemistry of Milk and Milk Products
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Physical Chemistry of Milk and Milk Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (29 February 2020) | Viewed by 12745

Special Issue Editor

Dr. Michael Tunick

E-Mail Website
Guest Editor
Department of Food & Hospitality Management, College of Nursing & Health Professions, Drexel University, Philadelphia, PA, USA
Interests: microbiology; analytical chemistry; physical chemistry; dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dairy products are important sources of calcium, protein, and vitamins. Although consumption of cheese and yogurt is climbing in the US, fluid milk sales have been decreasing for many years. Information on the physicochemical properties of milk and new products derived from it should lead to an increase in the role of dairy foods in the diet.

This Special Issue will highlight the progress in understanding the physical chemistry of milk and milk products and how this knowledge may be applied to the dairy industry.

Dr. Michael Tunick
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Coagulation
  • Composition
  • Microstructure
  • Optical properties
  • Particle size
  • Physical equilibria
  • Rheology
  • Solubility
  • Stability
  • Thermal properties
  • Viscosity

Published Papers (3 papers)

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Research

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21 pages, 2583 KiB  
Article
Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
by Floriane Doudiès, Anne-Sophie Arsène, Fabienne Garnier-Lambrouin, Marie-Hélène Famelart, Antoine Bouchoux, Frédéric Pignon and Geneviève Gésan-Guiziou
Foods 2019, 8(12), 652; https://doi.org/10.3390/foods8120652 - 06 Dec 2019
Cited by 10 | Viewed by 3308
Abstract
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different [...] Read more.
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol–gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C. Full article
(This article belongs to the Special Issue Physical Chemistry of Milk and Milk Products)
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17 pages, 1332 KiB  
Article
Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta
by Grzegorz Zwierzchowski and Burim N. Ametaj
Foods 2019, 8(8), 345; https://doi.org/10.3390/foods8080345 - 14 Aug 2019
Cited by 21 | Viewed by 5572
Abstract
The objective of this study was to determine the concentrations of 20 minerals in the whole raw milk from Holstein dairy cows in the province of Alberta, Canada. A total of 156 milk samples were collected from 26 dairy farms (n = [...] Read more.
The objective of this study was to determine the concentrations of 20 minerals in the whole raw milk from Holstein dairy cows in the province of Alberta, Canada. A total of 156 milk samples were collected from 26 dairy farms (n = 6 per farm) and analyzed with inductively coupled plasma mass spectrometry (ICP-MS) for five macrominerals (Ca, Mg, P, K, and Na), ten microminerals (Bo, Co, Cu, Fe, Mn, Mo, Ru, Se, St, and Zn), and five heavy metals (Al, As, Cd, Cr, and Pb). Calculated means were compared with their recommended daily intakes (RDIs) or minimal risk levels (MRLs) obtained from several food safety agencies and with data obtained from a world meta-analytical study we conducted previously. Results of the present study showed differences in the concentrations of multiple minerals between the Alberta farms involved and world averages (WA) and within Alberta farms. Concentrations of macrominerals, including Ca, Mg, P, K, and Na, in the raw milk were greater in Alberta dairy farms than the WA (p < 00.5; except Ca). Of note, concentrations of Ca showed the highest variability among Alberta farms, with 11 farms having lower milk Ca than WA. The other macrominerals were higher than WA in more than 88% of Alberta farms. Data demonstrated that concentrations of microminerals, including Co, Cu, Fe, Mn, and Mo, in Alberta raw milk were lower compared with WA (p < 0.05). Selenium was the only element in raw milk that was found to have higher concentrations in all farms in Alberta vs. WA. High variability was observed for B, Sr, and Zn, which were lower in multiple locations around the province. Concentrations of heavy metals in the Alberta raw milk, including Al, As, Cd, and Pb, were lower than WA, whereas concentrations of Cr were higher. Most importantly, all heavy metals were below their respective MRLs in all analyzed samples. Overall, data from this study showed that raw milk from Holstein dairy cows in Alberta has concentrations of most mineral elements below their MRLs and some of them different from WA. Of note, although concentrations of Se and Zn in the raw milk were higher in Alberta compared with WA, their concentrations were still below their respective MRLs. Full article
(This article belongs to the Special Issue Physical Chemistry of Milk and Milk Products)
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Other

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6 pages, 855 KiB  
Brief Report
Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)
by Ryouta Tsuchiya, Takayuki Kawai, Tserenpurev Bat-Oyun, Masato Shinoda and Yuki Morinaga
Foods 2020, 9(3), 333; https://doi.org/10.3390/foods9030333 - 12 Mar 2020
Cited by 6 | Viewed by 3302
Abstract
Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of [...] Read more.
Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site. Full article
(This article belongs to the Special Issue Physical Chemistry of Milk and Milk Products)
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