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Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk

Published online by Cambridge University Press:  12 June 2009

Zafir Gaygadzhiev ,
Arthur Hill  and
Milena Corredig
Zafir Gaygadzhiev
Affiliation:
Department of Food Science, University of Guelph, Ontario, Canada, N1G 2W1
Arthur Hill
Affiliation:
Department of Food Science, University of Guelph, Ontario, Canada, N1G 2W1
Milena Corredig*
Affiliation:
Department of Food Science, University of Guelph, Ontario, Canada, N1G 2W1
*
*For correspondence; e-mail: mcorredi@uoguelph.ca
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Abstract

Rheological and microstructural properties of rennet-induced milk gels containing different fat globules were studied. Recombined milks were prepared by mixing reconstituted low-heat skim milk powder and anhydrous milk fat emulsified with reconstituted skim milk powder (SMP), sodium caseinate (NaCas), whey protein isolate (WPI) or Tween 20. Final elastic modulus of the rennet gels containing WPI- or Tween 20-stabilized fat globules showed significantly lower values compared with those prepared with SMP-emulsified fat globules. SMP-stabilized fat globules interacted with the continuous casein network reinforcing the gel structure. Confocal micrographs supported the rheological data revealing that gels containing SMP-stabilized fat globules formed a tighter network relative to other treatments. Microscopy images also showed some degree of droplet flocculation in the case of gels containing WPI- or Tween 20-stabilized fat globules, and this was most likely the cause of the increase of elastic modulus of these systems. Contrary to reports for acid-induced casein gels, NaCas-stabilized fat globules hindered the formation of rennet gels. These results illustrate that rennet gel structure is affected by droplet-droplet and droplet-casein interactions, which in turn are determined by the composition of the oil-water interface as well as the ionic equilibrium in the reconstituted milk gels.

Keywords

Fat globule membranerennet-induced gelationrheologymicrostructure
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 349 - 355
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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