Emulsified Milkfat Effects on Rheology of Acid‐Induced Milk Gels
Youling L. Xiong, José Miguel Aguilera, John Kinsella
Journal of Food Science
Abstract
ABSTRACT Reconstituted skim milk formed by a gel by acidification to < pH 5.2 and heating to 60°C. The gel compressive stress (σ c ) was influenced by the heating process, increased with milk‐nonfat‐solids (MNFS) and reached a maximum at pH 4.0. The addition of emulsified fat facilitated gelation, increase gel σ c and shear modulus, and decreased gel deformability. At an equal fat concentration, emulsions containing small‐sized fat globules (i.e., more globules) reinforced the gels more markedly than emulsions comprised of large globules reflecting the importance of number of globules in the gels. Electron micrographs revealed crosslinkages between fat globules and casein particles in the gel network, which may have caused reinforcement of milk gels by milkfat.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
milk-nonfat-solids (MNFS) increased gel compressive stress
“increased with milk‐nonfat‐solids (MNFS) and reached a maximum at pH 4.0”
heating process influenced gel compressive stress
“The gel compressive stress (σ c ) was influenced by the heating process”
crosslinkages formed between fat globules and casein particles
“Electron micrographs revealed crosslinkages between fat globules and casein particles in the gel network, which may have caused reinforcement of milk gels by milkfat”