Holt, C. and Carver, J.A. (2024) Invited review: Modeling milk stability. Journal of Dairy Science, (doi: 10.3168/jds.2024-24779) (PMID:38522835) (Early Online Publication)
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Abstract
Novel insights into the stability of milk and milk products during storage and processing result from describing caseins near neutral pH as hydrophilic, intrinsically disordered, proteins. Casein solubility is strongly influenced by pH and multivalent ion binding. Solubility is high at neutral pH or above but decreases as casein net charge approaches zero, allowing a condensed casein phase or gel to form then increases at lower pH. Of particular importance for casein micelle stability near neutral pH is the proportion of free caseins in the micelle (i.e., caseins not bound directly to nanoclusters of calcium phosphate). Free caseins are more soluble and better able to act as molecular chaperones (to prevent casein and whey protein aggregation) than bound caseins. Some free caseins are highly phosphorylated and can also act as mineral chaperones to inhibit the growth of calcium phosphate phases and prevent mineralized deposits from forming on membranes or heat exchangers. Thus, casein micelle stability is reduced when free caseins bind to amyloid fibrils, destabilized whey proteins or calcium phosphate. The multivalent-binding model of the casein micelle quantitatively describes these and other factors affecting the stability of milk and milk protein products during manufacture and storage.
| Item Type: | Articles |
|---|---|
| Status: | Early Online Publication |
| Refereed: | Yes |
| Glasgow Author(s) Enlighten ID: | Holt, Dr Carl |
| Authors: | Holt, C., and Carver, J.A. |
| College/School: | College of Medical Veterinary and Life Sciences > School of Molecular Biosciences |
| Journal Name: | Journal of Dairy Science |
| Publisher: | Elsevier |
| ISSN: | 0022-0302 |
| ISSN (Online): | 1525-3198 |
| Published Online: | 22 March 2024 |
| Copyright Holders: | Copyright © 2024 The Authors |
| First Published: | First published in Journal of Dairy Science 2024 |
| Publisher Policy: | Reproduced under a Creative Commons licence |
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