UPV Digital RepositoryUPV-DRUniversity of the Philippines Visayas
 

UPV External Publications

Permanent URI for this communityhttps://hdl.handle.net/20.500.14583/14

Browse

Filters

2023 - 20242

Settings

Author: search.filters.author.Huppertz, ThomStart date: 2020

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Heat-induced changes in blends of skimmed buffalo and bovine milk
    Mejares, Carolyn T.; Huppertz, Thom; Chandrapala, Jayani (Elsevier, 2023)
    This study investigated the physical, chemical, and structural changes in mixtures of buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) induced by heating at 80, 85, 90, and 95 °C for 5 min. No significant changes in particle size, zeta potential, and calcium activity were observed in heated buffalo milk and its mixtures with bovine milk, irrespective of the heating temperature, but heating at ≥ 85 °C induced a significant decrease in pH. The increase in viscosity with heating was dependent on the ratio of buffalo to bovine milk and the heating temperature. The variation in casein dissociation, whey proteins denaturation and their association with themselves and casein micelles, and the alteration in salt balance were key factors that contribute to significant heat-induced changes in pH and viscosity of milk blends. © 2023 The Author(s)
  • Thumbnail Image
    Item
    Effect of calcium-sequestering salts and heat treatment on the rheological and textural properties of acid gels from blends of skimmed buffalo and bovine milk
    Mejares, Carolyn T.; Huppertz, Thom; Chandrapala, Jayani (Elsevier, 2024)
    The influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 °C or 95 °C for 5 min) on the acid gelation properties of blends of skim buffalo and bovine milk (0:100, 25:75, 50:50, 75:25, 100:0) was investigated. Significant increases in gelation pH, final G′ values, firmness, and water-holding capacity of gels were observed with increasing proportion of buffalo skim milk and with higher heating temperature. Differences in gel firmness were linked to gel microstructure, where milk blends containing higher proportion of buffalo skim milk formed gels with denser protein network clusters. The addition of TSC or DSHP reduced the gelation pH, final G′ values and gel firmness, but increased gel water-holding capacity. These results provide a better understanding of acid gelation of buffalo and bovine milk blends which will subsequently promote the potential of using milk mixtures in modulating the gel texture.