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Emulsified Milkfat Effects on Rheology of Acid‐Induced Milk Gels
Author(s) -
XIONG YOULING L.,
AGUILERA JOSE M.,
KINSELLA JOHN E.
Publication year - 1991
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.1365-2621.1991.tb14606.x
Subject(s) - butterfat , globules of fat , skimmed milk , rheology , casein , chemistry , chromatography , milk fat , emulsion , food science , chemical engineering , materials science , organic chemistry , composite material , linseed oil , engineering
Reconstituted skim milk formed by a gel by acidification to < pH 5.2 and heating to 60°C. The gel compressive stress (σ c ) was influenced by the heating process, increased with milk‐nonfat‐solids (MNFS) and reached a maximum at pH 4.0. The addition of emulsified fat facilitated gelation, increase gel σ c and shear modulus, and decreased gel deformability. At an equal fat concentration, emulsions containing small‐sized fat globules (i.e., more globules) reinforced the gels more markedly than emulsions comprised of large globules reflecting the importance of number of globules in the gels. Electron micrographs revealed crosslinkages between fat globules and casein particles in the gel network, which may have caused reinforcement of milk gels by milkfat.