Yoghurt texture is improved by interaction of milk protein like beta lactoglobulin and kappa casein in milk and formation of complex. Normally heat is applied in milk for making denatured whey protein to from complex between beta lactoglobulin and kappa casein resulting increased yoghurt texture . Without heat treatment or low heat treatment can I make denatured whey protein sothat it makes interaction with kappa casein in milk?
Sorry Sultan,
no idea, is not my business field.
Best regards
Michael Lersow
It is also well known that you can denature whey protein, especially beta-Lg, by high hydrostatic pressure treatment, which is a non-thermal processing technology. Search for publications from the following authors:
Lopez-Fandino, Arias, Garcia-Risco, Scollard, Lanciotti, Hinrichs & Rademacher
Dear Sultan
The main purpose of heating milk is for Pasteurisation. In the absence of heat you can have an acceptable texture by using appropriate starter and additives. But this is not advisable in food processing as you should be sure you will visit a medical doctor if you consume such a yoghurt.
Regards!
NOBOSSE.
Some proteins can be denatured through sheer forces. You could try pumping the milk or yoghurt repeatedly through a small orifice at high pressures. Generally, if it foams, you're damaging the protein structure.
If you have a system mainly composed of whey proteins ( WPC-90 or WPI) then using food grade chemical based food grade acid such as glucono-d lactone or bacterial based ones like L Bulgaricus and S Thermophilus (yogurt culture) and bringing the pH of the system down to below the isoelectric point of whey proteins ( 4.8-5.2) may unravel the native conformation of these proteins. If however you have a significant amount of casein in the system, you may want to keep the pH of the protein solution between 4.7 and 5.2 so as not reach the aggregate isoelectric pH of the casein proteins below which you may see curdling of the casein proteins which may interact with the denatured whey proteins. This may affect the accuracy of spectophotometric methods that is commonly used to determine the presence and quantify denatured whey proteins in milk
Sorry Sultan this is outside the area of my research, hopefully someone could help.
Dr. AR Mustapha
high hydrostatic pressure treatment or agitation can denatured whey proteins . But the question is after the denaturation of these proteins are they going to bond to K-casein ? To get the good texture of yogurt the cross-linking between whey proteins and k-casein is very impotent , and beside that we are trying to increase the cross- linking of milk proteins using Transgutaminase to improve the texture of yogurt .So how you can be sure that any denaturing factor you use will cause cross- linking between denatured whey proteins and k-casein ?
Dear Sultan,
Pasteurization prior to the addition of Lactic acid bacteria is a must for yoghurt making.If required Low Temperature Short Time method can be used. But anyway with the addition of starter culture acid produced during incubation will denature the proteins and in order to get the desired texture can also add gelatin or a food grade plant gum.
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