Seasonal variation in the rheological properties of acid and heat-induced gels made from reconstituted concentrated milk

被引：0
|
作者：
Underwood, JE [1 ]
Auustin, MA [1 ]
机构：
[1] CSIRO, DIV FOOD SCI & TECHNOL, MELBOURNE LAB, HIGHETT, VIC 3190, AUSTRALIA
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 1997年 / 52卷 / 02期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The rheological properties of chemically acidified concentrated milks (20% milk solids non-fat, MSNF) reconstituted from high-heat milk skim milk powder (SMP) manufactured over a three-year period were studied using small strain oscillatory measurements and compression testing. Milk gels (pH 5.3-5.4) were made by addition of glucono-delta-lactone (GDL) to reconstituted concentrated milks (20% MSNF) at a level of 0.05 g GDL/g MSNF and heating the mixture under quiescent conditions at 60 degrees C. There were differences in the rate of gelling, gel strength and viscoelastic properties of gels made from SMP produced at different times of the year. Gels made from SMP manufactured during late lactation had lower gel strength and took longer to gel compared to those made from SMP produced at other stages of lactation. Gels made from SMP produced in mid-lactation were more elastic than those made from SMP produced in late lactation.
引用
收藏
页码：83 / 87
页数：5
相关论文
共 50 条
  • [41] Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents
    Meletharayil, Gopinathan H.
    Patel, Hasmukh A.
    Huppertz, Thom
    INTERNATIONAL DAIRY JOURNAL, 2015, 47 : 64 - 71
  • [42] Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity
    Sun, Yuanxia
    Hayakawa, Shigeru
    Jiang, Huihong
    Ogawa, Masahiro
    Izumori, Ken
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2006, 70 (12) : 2859 - 2867
  • [43] Studies on rheological properties of stirred milk gels made from milk with defined genetic variants of κ-casein and β-lactoglobulin
    Allmere, T
    Andrén, A
    Lindersson, M
    Björck, L
    INTERNATIONAL DAIRY JOURNAL, 1998, 8 (10-11) : 899 - 905
  • [44] Rheological and structural properties of acid-induced milk gels as a function of β-casein phenotype
    Daniloski, Davor
    McCarthy, Noel A.
    Gazi, Inge
    Vasiljevic, Todor
    FOOD HYDROCOLLOIDS, 2022, 131
  • [45] Rheological properties of acid milk gels as affected by the nature of the fat globule surface material and heat treatment of milk
    Cho, YH
    Lucey, JA
    Singh, H
    INTERNATIONAL DAIRY JOURNAL, 1999, 9 (08) : 537 - 545
  • [46] Rheological properties of rennet-induced milk gels made from milk protein concentrate solutions with different ratios of As-:: β-casein.
    O'Mahony, J. A.
    McSweeney, P. L. H.
    Lucey, J. A.
    JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 279 - 279
  • [47] Torsional fracture properties of heat-induced whey protein gels
    Ikeda, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2001, 48 (02): : 81 - 86
  • [48] Functional properties of defatted chickpea flour heat-induced gels
    Bi, Chonghao
    Qie, Aoxue
    Zhou, Tong
    Liu, Yi
    Tian, Bin
    INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 2024, 17 (02) : 280 - 286
  • [49] Microstructure development of acid gel made from reconstituted milk
    Gad, AS
    Frank, JF
    Ghita, I
    Mehriz, AM
    El-Salam, MHA
    TEXTURE OF FERMENTED MILK PRODUCTS AND DAIRY DESSERTS, 1998, (9802): : 128 - 131
  • [50] Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: Effects of temperature and calcium phosphate
    Lagoueyte, N
    Lagaude, A
    delaFuente, BT
    JOURNAL OF FOOD SCIENCE, 1995, 60 (06) : 1344 - &
12345