Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

Ruifen Li*, Tijs A.M. Rovers, Tanja Christine Jæger, Anni Bygvrå Hougaard, Birte Svensson, Adam Cohen Simonsen, Richard Ipsen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The effects of different thawing procedures on the properties of frozen casein concentrates (CCs) produced by microfiltration were investigated and compared with fresh CC. Samples (5% protein) were thawed directly (30 °C, 30 min) or stored (4 °C) for 1 or 3 d, and subsequently kept at 30 °C for 30 min or 5 h. No significant differences were found in particle size, zeta potential or rennet coagulation for CC diluted with water or permeate from ultrafiltration. The viscosity of frozen CC diluted with water was lower for samples thawed at 30 °C for 30 min than for fresh CC, but increased with prolonged thawing procedures (4 °C for 3 d). Using 4 °C for 3 d followed by 5 h at 30 °C resulted in earlier gelation and increased storage modulus (G’) during acidification, which was related to the increased free Ca2+ activity and decreased pH.
Original languageEnglish
Article number104860
JournalInternational Dairy Journal
Volume112
Number of pages9
ISSN0958-6946
DOIs
Publication statusPublished - 2021

Cite this