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Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate
Author(s) -
LAGOUEYTE N.,
LAGAUDE A.,
FUENTE B. TARODO
Publication year - 1995
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.1365-2621.1995.tb04588.x
Subject(s) - rheology , rennet , microstructure , calcium , clotting time , permeability (electromagnetism) , scanning electron microscope , phosphate , materials science , chemistry , chemical engineering , composite material , coagulation , biochemistry , organic chemistry , membrane , psychology , psychiatry , engineering , casein
Scanning electron microscopy (SEM) and rheology and permeability were used to evaluate effects of clotting temperature and calcium phosphate on reneted reconstituted milk gels, especially microstructure and permeability. Dynamic measurements with a piezoelectric Viscoprocess determined rheological properties of curd after various times of renneting. An increase in clotting temperature accelerated specific rennet action and gel formation; maximum stiffness was reached faster but its value was weaker. Addition of calcium phosphate increased rate of gel formation. Maximum stiffness was reached faster but its value was not changed. Gel microstructure was not very different but its permeability coefficient decreased.