Engineering Practices for Milk Products

Dairyceuticals, Novel Technologies, and Quality

Megh R. Goyal, Subrota Hati, Megh R. Goyal, Subrota Hati

• Editorial: Apple Academic Press
• Año: 2019
• ISBN:
  9780429559570
• Edición: 1
• Categoría: Scienze biologiche
• Categoría: Scienza generale

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

PREFACE 1 BY MEGH R. GOYAL

 

At the 49^th annual meeting of the Indian Society of Agricultural Engineers at Punjab Agricultural University during February 22–25 of 2015, a group of ABEs convinced me that there is a dire need to publish book volumes on the focus areas of agricultural and biological engineering (ABE). This is how the idea was born on a new book series titled, Innovations in Agricultural and Biological Engineering.

The contributions by the cooperating authors to this book volume have been most valuable in the compilation. Their names are mentioned in each chapter and in the list of contributors. This book would not have been written without the valuable cooperation of these investigators; many of whom are renowned scientists who have worked in the field of ABE throughout their professional careers. Subrota Hati joins me as editor of this book volume. He is a frequent contributor to my book series and a staunch supporter of my profession. His contribution to the contents and quality of this book has been invaluable.

The goal of this book volume, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, is to guide the world science community on how engineering practices for milk products has evolved from dairy barn to fork.

We thank editorial and production staff and Ashish Kumar, Publisher and President, at Apple Academic Press, Inc., for making every effort to publish the book when the diminishing resources are a major issue worldwide.

I express my deep admiration to our families for their understanding and collaboration during the preparation of this book. As an educator, I wish to give a piece of advice to one and all in the world: “Permit that our Almighty God, our Creator, allow us to inherit new technologies for a better life at our planet. I invite my community in agricultural engineering to contribute book chapters to the book series by getting married to my profession” I am in total love with our profession by length, width, height, and depth. Are you?

—Megh R. Goyal, PhD, PE

Senior Editor-in-Chief

PREFACE 2 BY SUBROTA HATI

 

Milk is an almost complete food and nourishes all age groups by providing proper nutrition since long ago. Milk and milk products meet the daily demands of consumers. Milk procurement and processing are increasing at a faster pace in India with the advancement of dairy science and technology. We are on the way to spread the knowledge and share the recent technological advancements in the dairy and food sector.

As we know that India is producing 140 million tonnes of milk every year approximately, and India is the largest milk-producing country in the world, even though only 16% of the total milk is being processed in the organized sector. Raw milk is a perishable product, and it is an expensive product to ship long distances. This fact provides the economic force that has contributed to keeping milk production near major population centers. Economies of scale have increased dramatically in milk processing, brought on by improved processing technology, biological engineering, and improved milk quality. This increase in economies of scale has reduced values of many milk products and has resulted in several milk products becoming a generic commodity. Fluid milk, many cheese products, milk powder, condensed milk, and even some ice cream are all products that have developed a commodity pricing structure throughout the dairy food industry.

The dairy industry has a golden opportunity to handle a huge amount of milk in the organized sector. However, value-added products, as well as the automation system in processing plants, have given a new insight to the dairy industry. Most of the dairy players have set up their R&D to invent or discover different aspects of dairy science. Our motto is to value addition of the dairy science and technology, incorporating the new concepts, value-added product developments, and recent advancements; however, consumers demand healthy foods with proper nutrition and that contribute to a balanced diet. To meet this challenge, novel value-added dairy foods are developed and sold to the market. Nowadays, dairy and food industries are looking forward to the novel technology that could be applied for developing innovative foods with sufficient nutrition. Fermented dairy foods have occupied the market share in foods and are growing steeply as probiotics-added foods are the first choice for modern consumers for maintaining the balance of gut flora. Probiotics provide various health benefits, including antimicrobial, anticancer, antitumor, immunomodulatory effects, etc. But antibiotic-resistant pathogens are now a huge threat to the food industries and are causing disastrous health problems. Probiotic-fermented dairy foods could be an alternative solution for combating this problem. Value-added dairy foods like cheese, fermented dairy beverages, and composite dairy foods are the focused interest for the new generation foods. These foods will help to solve the long-standing problems of anemia or malnutrition, etc. Food industries are demanding for the development of non-thermal technology, which will process foods at low temperature, preserving their nutrition and sensory properties as well as heat-sensitive biomolecules present in foods.

Therefore, this book is edited to scatter more ideas and knowledge on novel value-added dairy foods and probiotic dairy foods with their health benefits. Recent advancements of food processing technology, particularly non-thermal technology and the potential of dairy foods in human health, need attention by scientists. This book will be a helpful guide to undergraduates, postgraduates, and personnel from the food industries.

I dedicate this book to my wife, Priyanka, and my daughter, Samprity, for continuously supporting and inspiring me. I am also grateful to Dr. Megh R. Goyal for his continuous technical guidance and motivation as a Senior Editor.

—Subrota Hati, PhD

Editor

PART I

Functional Bioactivities of Milk Products

CHAPTER 1

FUNCTIONAL PROPERTIES OF MILK PROTEINS

VEENA NAGARAJAPPA, NEELAM UPADHYAY, REKHA CHAWLA, SANTOSH KUMAR MISHRA, and B. SURENDRA NATH

ABSTRACT

Milk proteins not only have high nutritive value in terms of high biological value, protein digestibility corrected amino acid score, protein efficiency ratio, and bioactive peptides, but also have desirable sensory characteristics and great techno-functional or value-adding functional properties. Due to these reasons, concentrates, and isolates of milk proteins are finding numerous applications in the food industry. The demand for milk-derived proteins will continue to increase as the field of food applications widens. The improvement and development in novel functional properties of both casein and whey proteins have potential to drive their growth even more in the years to come, because the consumer now prefers to consume more of natural ingredients as part of the daily diet.

1.1 INTRODUCTION

Milk is a multi-component, nutrient-dense food; and nourishes and provides immunological protection to the offspring of mammals. It is a complex liquid wherein different types of molecules are present in different forms, such as fats as emulsions, proteins along with some minerals as colloidal particles and lactose, some soluble proteins and few minerals as true solutions. The important protective and physiological functions are being impacted by oligosaccharides and proteins and peptides, such as metal-binding proteins, immunoglobulins (IGs), hormones, enzymes, growth factors, and antibacterial agents present in milk [41, 131]. Fluid milk from the bovine species hasabout 12.7% of solids consisting of 87.3, 3.7, 3.4, 4.8, and 0.7% of water, fat, protein, lactose, and ash, respectively [40].

Proteins are major constituents of our diet required for proper growth and supporting the general well-being. Out of all known sources of dietary proteins, milk proteins have been best described and researched [41]. Traditionally, milk proteins are classified into two major categories: casein accounting for around 80% of total proteins, while the rest 20% being the whey proteins. Casein is reported to be precipitated at its isoelectric point (∼pH 4.6 at a temperature above 8°C). It consists of mainly four fractions, namely: α_s1-, α_s2-, and β- and k-casein @ 10, 2.6, 9.3 and 3.3 g/L, respectively [135]. Most of these fractions exist as colloidal particles called casein micelles ranging in size from 30 to 600 nm having an average molecular weight of 10⁸ Da.

Physiologically, caseins are essential for the neonates since this act as a source of amino acids needed for proper growth of the infant. However, averting pathological calcification of mammary glands is suggested to be the major physiological feature of the casein micelle system [58]. Caseins are reported to be a robust source of biologically active peptides [71]. The favorable health effects can be ascribed to a number of peptide sequences that exhibit antioxidative, antibacterial, antihypertensive, antithrombotic, opioid, and immunomodulatory bioactivities, etc. [38].

The portion of proteins remains soluble after precipitation (isoelectric) of caseins is referred to as whey proteins that are globular and heat-sensitive proteins [43]. The major components among whey proteins include β-lactoglobulin (β-LG), α-lactalbumin (α-LA), bovine serum albumin (BSA) and IG having a corresponding concentration of 3.2 g/L, 1.2 g/L, 0.4 g/L, and 0.7 g/Land represent a respective 50, 20, 10 and 10% of total whey protein fraction, respectively [135]. The other minor constituents of this fraction include lactoferrin, lactolin, blood transferrin, and proteose-peptones. Due to the presence of varied amino acid composition [91], whey proteins show different globular structures. Being high-quality proteins, they are extremely important for digestibility, bioavailability, amino acid profile, and biological value, besides functional properties and sensory characteristics. Furthermore, the bioactive peptides of whey proteins origin are reported to possess physiological benefits leading to improvement in health and reduction in the risks of occurrence of diseases [86].

Caseins are immensely heat-stable and thus do not coagulate even when subjected to a temperature of 100°C for 24 h or 140°C for 20–25 min [41]. Caseins are phosphoproteins, and degree of phosphorylation depends on casein fractions. A number of phosphate residues in the individual casein imparts molecular charges on them and thereby metal binding (especially calcium ions) properties, heat stability, hydration, and solubility. Due to inter-micellar steric stability and electrostatic repulsion, casein micelles are not aggregated under natural conditions due to the hairy structure of C-terminal region of κ–casein from the surface of the micelle [25, 59].

Whey proteins, on...