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Rheological properties of casein gels

Published online by Cambridge University Press:  01 June 2009

T. van Vilet ,
S. P. F. M. Roefs ,
P. Zoon  and
P. Walstra
T. van Vilet
Affiliation:
Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
S. P. F. M. Roefs
Affiliation:
Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
P. Zoon
Affiliation:
Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
P. Walstra
Affiliation:
Department of Food Science, Wageningen Agricultural University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Summary

The rheological properties of rennet-induced skim milk gels at 30 °C are compared with casein gels formed by acidification to pH 4·6 at 2 °C and subsequent heating to 30 °C. Both types of gels are viscoelastic. However, the gels formed by rennet action are relatively more viscous over time scales longer than 1 s. This implies that on average the protein-protein bonds in these gels are relatively more mobile than in the acid casein gels. It is thought that this is primarily due to differences in the structure of the casein particles and in the type of the main interaction forces in and between the casein molecules and particles.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 3: Special Issue: Proceedings of the Hannah Research Institute Casein Conference , May 1989 , pp. 529 - 534
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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