We gratefully acknowledge Mr. L. Datas (Laboratoire de Microscopie Electronique, Universite Montpellier II) for SEM analyses.
Acid Milk Gel Formation as Affected by Total Solids Content
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 671–687, July 1997
How to Cite
GASTALDI, E., LAGAUDE, A., MARCHESSEAU, S. and DE LA FUENTE, B. T. (1997), Acid Milk Gel Formation as Affected by Total Solids Content. Journal of Food Science, 62: 671–687. doi: 10.1111/j.1365-2621.1997.tb15432.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 12/30/96; revised; accepted 2/1/97.
- acidmilk gel;
- total solids;
- scanning electron;
Reconstituted skim milk with varying concentrations of total solids was coagulated using glucono-δ-lactone (GDL). Microscopic, turbidimetric and rheological procedures were used to examine mineral solubilization, buffering capacity, casein dissociation and micellar solvation during gelation. Total solids of the milk affected pH of the onset of gelation attributable to differences in colloïdal calcium phosphate in the casein particles during acidification. Firmness and elasticity of the resulting gel increased with total solids from a more direct contribution of dry matter during the last stage of acid milk gel formation.