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Rheological and structural studies on heat-induced gelation of concentrated skim milk

Published online by Cambridge University Press:  01 June 2009

Atsumi Tobitani ,
Haruyoshi Yamamoto ,
Toshiaki Shioya  and
Simon B. Ross-Murphy
Atsumi Tobitani
Affiliation:
Technical Research Institute, Snow Brand Milk Products Co. Ltd, 1-1-2 Minamidai, Kawagoe, Saitama 350-11, Japan
Haruyoshi Yamamoto
Affiliation:
Technical Research Institute, Snow Brand Milk Products Co. Ltd, 1-1-2 Minamidai, Kawagoe, Saitama 350-11, Japan
Toshiaki Shioya
Affiliation:
Technical Research Institute, Snow Brand Milk Products Co. Ltd, 1-1-2 Minamidai, Kawagoe, Saitama 350-11, Japan
Simon B. Ross-Murphy
Affiliation:
Division of Life Sciences, King's College London, Campden Hill Road, Kensington, London W8 7AH, UK
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Summary

Heat-induced gelation of milk was studied using both rheological and structural techniques. The sample was a conventional skim milk, concentrated with an ultrafiltration membrane, which formed gels when heated at appropriate pH. We investigated some factors that are considered to affect the gelation, such as concentration, pH and rennet treatment. The gelation process was monitored with a high precision oscillatory shear rheometer and the structure of gels was evaluated with quasi-elastic laser light scattering. From these results the gelation and phase separation behaviour were determined. By combining the results for different concentrations a phase diagram was obtained, which indicated that skim milk had a two-phase region on the higher temperature side. The effects of pH and rennet treatment were also evaluated with the aid of this phase diagram. The results were discussed on the basis of concepts of the phase behaviour of polymers, which were successfully developed in polymer physics.

Type
Original Articles
Information
Journal of Dairy Research , Volume 62 , Issue 2 , May 1995 , pp. 257 - 267
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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