Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk

Almaz Genene, Egon Bech Hansen, Mitiku Eshetu, Yonas Hailu*, Richard Ipsen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The effect of varying heat treatments (65 °C/30 min, 72 °C/30 s, 75 °C/5 min, 85 °C/5 min, 90 °C/5 min) on the degree of whey protein denaturation and rennetability of camel milk was investigated. Bovine milk was used for comparison. In camel milk α-lactalbumin exhibited less denaturation than in bovine milk following heat treatment for 90 °C/5 min and 67% α-lactalbumin was un-denatured as compared to the initial raw milk content, whereas this was only 5% in bovine milk. Camel serum albumin, however, showed substantial denaturation with increase in heat treatment. The gelation time as well as the time to reach maximal gel strength was significantly increased with heat treatment. Camel milk preconditioned to 40 °C exhibited a short gelation time (6 min) which increased to 14 min for milk treated at 65 °C/30 min. Heat treatments at 72 °C/30 s for camel milk resulted in loss of coagulation properties, i.e. very low gel strength or no coagulation within 60 min. A heat treatment process of 65 °C/30 min or 72 °C/30sec is thus recommended, when making cheese from camel milk.
Original languageEnglish
JournalL W T- Food Science and Technology
Volume101
Pages (from-to)404-409
ISSN0023-6438
DOIs
Publication statusPublished - 2019

Keywords

  • Camel milk
  • Denaturation
  • Heat treatment
  • Rennetability
  • Whey protein

Cite this

Genene, Almaz ; Hansen, Egon Bech ; Eshetu, Mitiku ; Hailu, Yonas ; Ipsen, Richard. / Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. In: L W T- Food Science and Technology. 2019 ; Vol. 101. pp. 404-409.
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title = "Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk",
abstract = "The effect of varying heat treatments (65 °C/30 min, 72 °C/30 s, 75 °C/5 min, 85 °C/5 min, 90 °C/5 min) on the degree of whey protein denaturation and rennetability of camel milk was investigated. Bovine milk was used for comparison. In camel milk α-lactalbumin exhibited less denaturation than in bovine milk following heat treatment for 90 °C/5 min and 67{\%} α-lactalbumin was un-denatured as compared to the initial raw milk content, whereas this was only 5{\%} in bovine milk. Camel serum albumin, however, showed substantial denaturation with increase in heat treatment. The gelation time as well as the time to reach maximal gel strength was significantly increased with heat treatment. Camel milk preconditioned to 40 °C exhibited a short gelation time (6 min) which increased to 14 min for milk treated at 65 °C/30 min. Heat treatments at 72 °C/30 s for camel milk resulted in loss of coagulation properties, i.e. very low gel strength or no coagulation within 60 min. A heat treatment process of 65 °C/30 min or 72 °C/30sec is thus recommended, when making cheese from camel milk.",
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author = "Almaz Genene and Hansen, {Egon Bech} and Mitiku Eshetu and Yonas Hailu and Richard Ipsen",
year = "2019",
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Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk. / Genene, Almaz; Hansen, Egon Bech; Eshetu, Mitiku; Hailu, Yonas; Ipsen, Richard.

In: L W T- Food Science and Technology, Vol. 101, 2019, p. 404-409.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk

AU - Genene, Almaz

AU - Hansen, Egon Bech

AU - Eshetu, Mitiku

AU - Hailu, Yonas

AU - Ipsen, Richard

PY - 2019

Y1 - 2019

N2 - The effect of varying heat treatments (65 °C/30 min, 72 °C/30 s, 75 °C/5 min, 85 °C/5 min, 90 °C/5 min) on the degree of whey protein denaturation and rennetability of camel milk was investigated. Bovine milk was used for comparison. In camel milk α-lactalbumin exhibited less denaturation than in bovine milk following heat treatment for 90 °C/5 min and 67% α-lactalbumin was un-denatured as compared to the initial raw milk content, whereas this was only 5% in bovine milk. Camel serum albumin, however, showed substantial denaturation with increase in heat treatment. The gelation time as well as the time to reach maximal gel strength was significantly increased with heat treatment. Camel milk preconditioned to 40 °C exhibited a short gelation time (6 min) which increased to 14 min for milk treated at 65 °C/30 min. Heat treatments at 72 °C/30 s for camel milk resulted in loss of coagulation properties, i.e. very low gel strength or no coagulation within 60 min. A heat treatment process of 65 °C/30 min or 72 °C/30sec is thus recommended, when making cheese from camel milk.

AB - The effect of varying heat treatments (65 °C/30 min, 72 °C/30 s, 75 °C/5 min, 85 °C/5 min, 90 °C/5 min) on the degree of whey protein denaturation and rennetability of camel milk was investigated. Bovine milk was used for comparison. In camel milk α-lactalbumin exhibited less denaturation than in bovine milk following heat treatment for 90 °C/5 min and 67% α-lactalbumin was un-denatured as compared to the initial raw milk content, whereas this was only 5% in bovine milk. Camel serum albumin, however, showed substantial denaturation with increase in heat treatment. The gelation time as well as the time to reach maximal gel strength was significantly increased with heat treatment. Camel milk preconditioned to 40 °C exhibited a short gelation time (6 min) which increased to 14 min for milk treated at 65 °C/30 min. Heat treatments at 72 °C/30 s for camel milk resulted in loss of coagulation properties, i.e. very low gel strength or no coagulation within 60 min. A heat treatment process of 65 °C/30 min or 72 °C/30sec is thus recommended, when making cheese from camel milk.

KW - Camel milk

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KW - Rennetability

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DO - 10.1016/j.lwt.2018.11.047

M3 - Journal article

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