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The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content
Author(s) -
Schäfer Johannes,
Läufle Ingrid,
Schmidt Christian,
Atamer Zeynep,
Nöbel Stefan,
Sonne Alina,
Kohlus Reinhard,
Hinrichs Jörg
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12488
Subject(s) - skimmed milk , rheology , microfiltration , chemistry , chromatography , sol gel , food science , biochemistry , materials science , membrane , nanotechnology , composite material
This study aimed at determining sol–gel transition temperatures of microfiltered skim milk retentates for different protein levels (6, 8 and 10% (w/w)) and a wide pH range (native pH to 4.6) by means of small‐amplitude oscillatory shear rheology. For a pH of 5.4 to 5.0, the sol–gel transition temperatures decreased significantly with increasing protein content, which did not differ for pH 4.8 and 4.6. The sol–gel transition temperatures of retentates with 10% (w/w) protein at pH 5.4 and 4.6 were 58.4 °C and 10.9 °C, respectively.