The influence of alkaline earth metal equilibria on the rheological properties of rennet-induced skim milk gelsReport as inadecuate




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Abstract : The mineral equilibria of milk can have a major influence on the properties of rennet milk gels. The influence of increased Mg, Ca, and Sr concentrations on milk and rennet milk gels was investigated. Reconstituted skim milk was supplemented with MgCl2, CaCl2, or SrCl2 at levels from 2.5–10 mmol.L−1 and adjusted to pH 6.6. Dynamic rheological properties of the renneted milks at 32 °C were investigated during 6-h time sweeps and by frequency sweeps. Whey was separated from rennet gels by centrifugation at the gelation point and also 6 h after rennet addition. The concentrations of Mg, Ca, Sr, and inorganic P in milks and wheys were determined. Levels of casein-bound Mg, Ca, and Sr increased with the addition of their respective chloride salt. The percentage of CN-bound inorganic P increased with the increasing concentration of each divalent cation. Milk gelation time decreased with the increasing concentration of each divalent cation salt. Milks containing 10 mmol.L−1 of CaCl2 or 10 mmol.L−1 of SrCl2 exhibited buffering capacities significantly higher P 



Author: Darren Cooke Paul Mcsweeney

Source: https://hal.archives-ouvertes.fr/



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