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Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder
Author(s) -
POMPRASIRT VISAKA,
SINGH HARJINDER,
LUCEY JOHN A
Publication year - 1998
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1998.tb02639.x
Subject(s) - rennet , rheology , whey protein , coagulation , milk protein , skimmed milk , food science , yield (engineering) , chemistry , total dissolved solids , materials science , denaturation (fissile materials) , chemical engineering , composite material , nuclear chemistry , casein , psychology , psychiatry , environmental engineering , engineering
The effects of heat treatment on the small and large deformation rheological properties of rennet gels made from recombined high total solids milk made from milk protein concentrate were studied. Heat treatment of recombined milk resulted in a slower rate of increase in the storage modulus (G') of rennet induced gels, a reduction in the gelation time and a decrease in the yield force required to fracture gels. The extent of whey protein denaturation (as a result of heat treatment) was related to the decrease in the G' value of gels as well as the yield force.