Abstract
In this study, we investigated the impact of ultrafiltration (UF) on the acid gelation of milk using two protein-standardised milk systems, consisting of either skim milk and retentate (SR) or permeate and retentate (PR), over different seasons in New Zealand. The composition and the physicochemical properties of the two systems before heating were comparable, whereas the levels of heat-induced α-lactalbumin denaturation and the association of the casein micelles with α-lactalbumin were significantly lower in PR than in SR. PR displayed superior acid gelation properties compared with SR, which was most pronounced in the late season. The structural modifications of the whey proteins and casein micelles that were induced by UF and the re-equilibration of calcium in the milk mixtures may have affected the acid gelation properties of the milk by influencing the denaturation and micelle association of the whey proteins. The results suggest that UF has the potential as a tool for tuning the acid gelation properties of milk.
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