Properties of Sodium Caseinate Film-Forming Dispersions and Films

International audienc

A Comparative Study of pH and Temperature Effects on the Acidic Coagulation of Milks from Cows, Goats, and Sheep

International audienc

Health benefits of yogurt consumption. A review

International audienc

Use of a turbidity sensor to determine dairy powder rehydration properties

 A method using a turbidity sensor has been developed to study rehydration of dairy powders. The process involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stages including particles wetting, then swelling as the water penetrates into the powder bed, followed by a slow dispersion of the particles. The following information was obtained: wetting time (Tw), swelling time (Ts) and rehydration time (Tr). The results are in agreement with static light scattering and optic microscopy analyses. Finally, the method was used for the characterization of two powders (native phosphocaseinate and whey proteins isolate) differing in their rehydration properties

The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilled water at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted the determination of the viscosity during the dissolution. The viscosity profiles obtained highlighted the dissolution stages of the powder including particle wetting, and then swelling followed by a slow disintegration and dissolution of the particles. Using this method, the viscosities of native phosphocaseinate suspensions were followed as a function of protein concentration, temperature and dissolution time. Indeed, the best knowledge of the dissolution properties could be one way to extend the application of this high protein content powder: the principal limitation of this powder being its poor dissolution ability

Lactose Crystallization Delay in Model Infant Foods Made With Lactose, β-Lactoglobulin, and Starch

International audienc

Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates

International audienc

Growth Kinetics and Fractal Dimensions of Casein Particles During Acidification

International audienc

Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effects

A simplified method to study rehydration of dairy powders was developed for native phosphocaseinate powder. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stages. These stages include particles wetting, and then swelling as the water penetrates into the powder bed, followed by a slow dispersion of the particles. With this tool, some technological effects on powder rehydration were analyzed. Ultrafiltrate incorporation to the casein concentrate before spray drying was found to greatly improve the rehydration, whereas mixing ultrafiltrate powder with casein powder after spray drying did not change the rehydration properties. The effect of granulation on powder rehydration stages was also investigated

Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects

International audienc