Microstructure development of acid gel made from reconstituted milk
1998
Gad, A.S. | El-Salam, M.H.A. (National Research Centre, Cairo (Egypt)) | Frank, J.F. | Ghita, I. | Mehriz, A.M.
The changes in the microstructure during acidification of reconstituted non-fat dry milk (12 / total solids) without and with 0.05 / added pectin were followed using a confocal scanning laser microscope in reflectance mode. In the pH region 6.5-6.0 no changes were observed in the casein micelles. At pH 5.5 aggregation of casein micelles was initiated. In the presence of pectin, network formation was initiated at pH higher than in milk without added pectin. Pores in the gel with pectin were larger than without pectin at equivalent pH. In the gel with pectin almost no changes were observed in its structure as pH dropped from 4.6 to 4.3, while the protein network formed a denser structure in gels without pectin in the same pH region. Monitoring the Ca2+ ion concentration during the manufacture of the gel showed significant differences between products with or without added pectin. It is suggested that calcium plays an important role in the development of yoghurt-like gel structure with no stabilizer.
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