The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by  pH  and protein content | Zendy

Schäfer Johannes | Zendy; Läufle Ingrid | Zendy; Schmidt Christian | Zendy; Atamer Zeynep | Zendy; Nöbel Stefan | Zendy; Sonne Alina | Zendy; Kohlus Reinhard | Zendy; Hinrichs Jörg | Zendy

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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.

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