Premium
Rheological Changes During Slow Acid Induced Gelation of Milk by D‐glucono‐δ‐lactone
Author(s) -
KIM BYUNG Y.,
KINSELLA JOHN E.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb07907.x
Subject(s) - rheology , viscoelasticity , chemistry , strain (injury) , chemical engineering , calcium , chromatography , materials science , organic chemistry , composite material , medicine , engineering
Alteration in the rheological behavior of milk during acidification were studied. Structure formation during gelling was monitored by a small strain rheological scanner. Dynamic viscoelastic properties were monitored as a function of time and temperature. Time of onset of gelation, rate of network formation and development of the elastic component during acidification were accelerated at higher temperatures (55°C). Addition of calcium (0–40 mM) facilitated gelation. Preheating milk at 90°C for 5 min prior to acidification enhanced gelation and induced protein‐protein network formation. The number or strength of elastically effective bonds between protein molecules were reduced and gels of lower firmness were obtained with preheated milk, compared to gels made from unhealed milk.