Effect of Temperature of Milk Acidification on Rennet Gel Properties
2000
Renault, C | Gastaldi, E | Cuq, Jean-Louis | Tarodo De La Fuente, B | Laboratoire de Génie Biologique et Sciences des aliments ; Université Montpellier 2 - Sciences et Techniques (UM2) | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
International audience
显示更多 [+] 显示较少 [-]英语. Changes in mineral solubilization and rennet reaction rate were investigated after decreasing milk pH to 6.3 by lactic acid addition at a temperature of acidification (TAC) of 25 or 35 ЊC with a short period of equilibration. With increasing TAC, casein micelles retained higher amounts of Ca and P, and at a given temperature of coagulation, rennet clotting time was increased, and dGЈ/dt decreased. This effect was confirmed by the microstructure of casein micelles during the first stage of the enzymic coagulation indicating that the aggregation of para-kcasein was observed later at higher TAC. The effect of TAC on rennet milk gel formation could be attributed to the nature of the micellar mineral content and the conformational state of casein micelles before rennet action.
显示更多 [+] 显示较少 [-]