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Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations.

Mahmoud E A Hamouda1, Prafulla Salunke1

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Summary

Low-concentration rennet modifies skim milk protein functionality, impacting foaming and emulsifying properties without forming curds. This suggests potential for novel milk processing applications.

Keywords:
low temperaturemilk protein functionalityrennetskim milk

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Area of Science:

  • Food Science
  • Dairy Chemistry
  • Protein Chemistry

Background:

  • Understanding rennet's effect on skim milk (SM) protein functionality is crucial for dairy processing.
  • Investigating low-concentration rennet's impact at cold temperatures (4 ± 1 °C) is key for specific applications.
  • Previous studies may not have fully explored the subtle changes in SM properties without aggregation.

Purpose of the Study:

  • To evaluate the influence of low-concentration rennet on skim milk's chemical, rheological, and protein characteristics.
  • To assess changes in functional properties like foaming and emulsification under controlled incubation.
  • To determine if rennet can alter milk protein functionality without inducing curd formation.

Main Methods:

  • Skim milk treated with varying low concentrations of rennet (0.001–0.1 mL) and incubated for 24 hours.
  • Analysis included proximate composition, capillary gel electrophoresis (CGE), hydrodynamic diameter, zeta potential, and rheology.
  • Functional properties such as foaming ability, stability, water-holding capacity, and emulsifying activity were measured.

Main Results:

  • Rennet addition increased non-protein nitrogen and non-casein nitrogen content without forming aggregates.
  • CGE showed decreased kappa-casein (κ-CN) with increasing rennet levels, alongside increased hydrodynamic diameter and decreased zeta potential.
  • Foaming ability and stability decreased, while oil emulsifying activity and emulsion stability increased with rennet concentration and time.

Conclusions:

  • Low-concentration rennet can modify skim milk protein functionality, including emulsification and foaming properties, without aggregation.
  • Changes in protein structure (e.g., κ-CN breakdown) correlate with altered functional characteristics.
  • These findings indicate potential for processing rennet-modified skim milk for specific food applications.