Mediwaththe, Anushka (2017) Impact of Heating and Shearing on Native Milk Proteins in Raw Milk. Research Master thesis, Victoria University.

Abstract

Processed foods are less susceptible to various biological contaminants as well as to enzymes causing spoilage as the risks associated with food borne illnesses are reduced while the shelf life is extended. In the dairy industry, thermal processing is one of the most common method used for this purpose. Treatments such as pasteurisation, strerilisation, and UHT treatment are some of the key methods that are widely applied. The complexity of these treatments impacts mainly on physico-chemical, nutritional and functional properties of the milk whereas Maillard reaction, κ-casein/β-lactoglobulin association, decrease in pH and whey protein denaturation are some of the common physico-chemical changes occurring during heating process. In addition to heating, milk is also subjected to shear forces during diverse processing methods including pumping, homogenisation, stirring and in flow-through equipment such as heating, holding and cooling. Large velocity gradients generated by shear forces along the shear flow promote structural modifications of the milk proteins leading to unfolding via denaturation and subsequent interactions. Thus, the both heating and shearing in combination would have a relatively greater impact on milk proteins. The simultaneous application of both heating and shearing are so common however, the concomitant effect of both heat and shear on milk proteins is less studied specially on native milk protein in raw milk. Therefore, the present study aimed at evaluating behaviour and structural modifications of native milk proteins in raw milk under various temperature and shear combinations that mimic common industrial applications.

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