Publications by authors named "Roderick P W Williams"
The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.
View Article and Find Full Text PDFReconstituted skim milks (10 % w/w total solids, pH 6·7-8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of <30 °C. Application of ultrasound to milk at different pH altered the assembly of the casein micelle in milk, with greater effects at higher pH and lower frequency. Low frequency ultrasound caused greater disruption of casein micelles causing release of protein from the micellar to the serum phase than high frequency.
View Article and Find Full Text PDFArticle Synopsis
- Pulsed electric field (PEF) treatment, applied to bovine lactoferrin in simulated milk ultrafiltrate, did not alter the physicochemical properties of the lactoferrin across various concentrations tested.
- PEF treatment resulted in the release of ferric ions from lactoferrin at higher ionic strength concentrations while maintaining LF-bound iron levels in lower-strength solutions.
- The findings indicate that PEF could serve as a promising physical method for producing iron-depleted lactoferrin, offering an alternative to traditional chemical methods.