Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85

被引：0

作者：

Hunter, Robin J. ^{[1
]}

Anema, Skelte G. ^{[1
,2
,3
]}

机构：

[1] Fonterra Res & Dev Ctr, Palmerston North, New Zealand

[2] Massey Univ, Sch Food & Adv Technol, Private Bag 11 222, Palmerston North, New Zealand

[3] Massey Univ, Riddet Inst, Private Bag 11 222, Palmerston North, New Zealand

来源：

INTERNATIONAL DAIRY JOURNAL | 2023年 / 140卷

关键词：

STORAGE-TEMPERATURE; MAILLARD REACTION; POWDER; REHYDRATION; PRODUCTS; SALT;

D O I：

10.1016/j.idairyj.2022.105564

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The solubility of low, medium and high solubility MPC85 increased with hydration time with a more rapid solubilisation in SMUF buffer than in water. During hydration of the medium and high solubility MPC85, the particles initially shrank then released casein micelle sized particles. The low solubility MPC85 particles shrank, but did not release the small particles within 24 h of hydration. Hydration of the MPC85 in milk did not result in marked improvements in the renneting properties of the skim milk/ MPC85 solutions. The firmness and the yield stresses of the gels from the skim milk/MPC85 with high and medium solubility MPC85 increased with hydration time, but the firmness and yield stresses of the gels from milk with medium solubility MPC85 remained about half that of the high solubility MPC85. The gels from the skim milk with low solubility MPC85 maintained very low gel firmness and yield stresses, even on prolonged hydration.(c) 2022 Elsevier Ltd. All rights reserved.

引用

页数：8

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