Premium
Temperature Affects Microstructure of Renneted Milk Gel
Author(s) -
LAGOUEYTE N.,
LABLEE J.,
LAGAUDE A.,
FUENTE B. TARODO
Publication year - 1994
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.1365-2621.1994.tb08166.x
Subject(s) - scanning electron microscope , microstructure , micelle , coagulation , casein , chemical engineering , permeability (electromagnetism) , porosity , materials science , chemistry , composite material , food science , organic chemistry , aqueous solution , biochemistry , psychology , psychiatry , membrane , engineering
Scanning electron microscopy (SEM) and permeability measurements were used to evaluate the effect of coagulation temperature on renneted reconstituted milk gel characteristics (gelation and coagulation), especially with regard to gel microstructure and permability. SEM of milk gel showed casein micelle strands and clusters linked to form a very porous framework with gaps delimited by discontinuous walls. Casein micelles fused together more tightly and strands and clusters became denser and thicker as coagulation temperature increased, resulting in a more open structure with increased permeability.