Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition

Autores
Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Achkar, Natalia Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Casein Micelle
Viscosity Model
Skim Milk Dispersions
Ph And Salt Addition Effects
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23825
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/23825
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 additionOlivares, María LauraAchkar, Natalia PatriciaZorrilla, SusanaCasein MicelleViscosity ModelSkim Milk DispersionsPh And Salt Addition Effectshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Achkar, Natalia Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaEDP Sciences2016-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23825Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-5381958-5586CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0287-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-016-0287-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:36:39Zoai:ri.conicet.gov.ar:11336/23825instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:36:39.79CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
title Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
spellingShingle Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
Olivares, María Laura
Casein Micelle
Viscosity Model
Skim Milk Dispersions
Ph And Salt Addition Effects
title_short Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
title_full Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
title_fullStr Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
title_full_unstemmed Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
title_sort Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition
dc.creator.none.fl_str_mv Olivares, María Laura
Achkar, Natalia Patricia
Zorrilla, Susana
author Olivares, María Laura
author_facet Olivares, María Laura
Achkar, Natalia Patricia
Zorrilla, Susana
author_role author
author2 Achkar, Natalia Patricia
Zorrilla, Susana
author2_role author
author
dc.subject.none.fl_str_mv Casein Micelle
Viscosity Model
Skim Milk Dispersions
Ph And Salt Addition Effects
topic Casein Micelle
Viscosity Model
Skim Milk Dispersions
Ph And Salt Addition Effects
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Achkar, Natalia Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Understanding the behavior of casein micelles (CM) in concentrated regimes is critical for the design of dairy unit operations such as drying or evaporation but also it is still scarce. In this work, the effect of the decrease in pH and the addition of a calcium salt on concentrated skim milk dispersions was examined by rheometric measurements at 25 °C. Control samples (S1), samples with a pH of 5.8 (S2), and samples with 0.04 M CaCl2 addition (S3) at different concentrations (40, 45, 48, 50, and 52% w/w) were analyzed through flow curves and oscillatory dynamic data by frequency sweep tests. All samples showed a clear shear thinning non-Newtonian behavior and a large dependence on concentration, dispersions being more fluid for samples S2 and S3. A viscosity model for microgels was used to obtain parameters related to the characteristic structure of systems. It was demonstrated that CM had a similar structure for the different physicochemical systems studied and that the decrease of pH and the addition of salt reduced the dispersion stability due to electrostatic and steric potential energy is depleted. Dynamic data showed that dispersions at the highest concentration had dominant and similar elastic behavior and weak gel character. A transition regime from fluid to gel was observed in samples S2 at 45% w/w. No samples obeyed the Cox-Merz rule. This study allowed gaining more understanding related to the structure of CM systems studied.
publishDate 2016
dc.date.none.fl_str_mv 2016-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23825
Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-538
1958-5586
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23825
identifier_str_mv Olivares, María Laura; Achkar, Natalia Patricia; Zorrilla, Susana; Rheological behavior of concentrated skim milk dispersions as affected by physicochemical conditions: change in pH and CaCl2 addition; EDP Sciences; Dairy Science & Technology; 96; 4; 3-2016; 525-538
1958-5586
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-016-0287-0
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13594-016-0287-0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv EDP Sciences
publisher.none.fl_str_mv EDP Sciences
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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