Multi-component polymerization model for prediction of rheological properties [in milk and yoghurt]
1998
Jong, P. de | Linden, H.J.L.J. van der (Netherlands Inst. for Dairy Research, Ede (Netherlands))
A multi-component polymerization model has been developed that relates heat-induced protein aggregation to viscosity changes in milk. The model recognizes the aggregation kinetics of beta-lactoglobulin and its interaction with casein micelles. The mathematical model uses a physical basis to predict the rheology of milk products after thermal treatment. Validation of the polymerization model was obtained with data of denaturation and viscosity measurements in heated skim milk at temperatures between 80 and 120 degrees. The model explains the effect of heating rate and temperature level on the rheological properties. Computer simulations confirm some typical relations between the heat pre-treatment of milk and the ultimate yoghurt texture. The model is a basis for understanding the decrease in gel firmness at high denaturation levels (95 /) and the characteristics of the casein network related to the total solids content.
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