Premium
Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment
Author(s) -
LUCEY J. A.,
MUNRO P. A.,
SINGH H.
Publication year - 1998
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.1365-2621.1998.tb15807.x
Subject(s) - rheology , microstructure , skimmed milk , globules of fat , laser microscopy , food science , confocal laser scanning microscopy , chemistry , matrix (chemical analysis) , milk fat , materials science , confocal , chemical engineering , chromatography , composite material , crystallography , biophysics , geometry , mathematics , engineering , biology , linseed oil
Gels were made from recombined milks containing 0, 1.5 or 3.5% fat that were heated at 75, 80 or 90°C for 30 min, followed by acidification with glucono‐8‐lactone at 30°C. The rheological and microstructural properties of acid gels were investigated using dynamic low‐amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. Recombined milks containing high fat (3.5%) had higher G′ than gels made from low‐fat or skim milk. Milk heat treatment resulted in gels with a cross‐linked microstructure. Recombined fat globules appeared to be embedded in the protein matrix.