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Rheological Properties of Chymosin‐Induced Skim Milk Gels as Affected by Milk Storage Time and Temperature
Author(s) -
RennerNantz J. J.,
Shoemaker C. F.
Publication year - 1999
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.1365-2621.1999.tb09866.x
Subject(s) - skimmed milk , rheology , chymosin , casein , food science , chemistry , chromatography , materials science , composite material
Fundamental dynamic rheological tests were used to measure the rigidity (|G*|) and viscoelasticity (tan δ) of gels made from skim milk samples that were (1) never cooled, (2) stored at 4°C, or 3) stored at 4°C and then rewarmed to 25°C. Milk cooled and held at 4°C prior to gel formation produced gels with lower |G*| and higher tan(δ) than fresh milk gels. Chilled milk samples that were rewarmed to 25°C for 16h prior to gel formation produced gels with rheological properties similar to fresh milk gels. The solubilization of β‐casein during cold storage was hypothesized to be the cause of observed differences in gel rheology.