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Effect of gelation temperature on the properties of skim milk gels made from pl...
Esteves, Cristina L. C.; Lucey, John A.; Hyslop, Douglas B.; Pires, Euclides M. V.Reconstituted skim milk was gelled at 25-40°C with the plant-origin coagulants from Cynara cardunculus L. or Cynara humilis L. or with fermentation-produced chymosin. Gel formation and ageing were monitored by low amplitude oscillatory rheology and confocal scanning laser microscopy. Arrhenius plots for the rate of milk gelation were also determined. Plant coagulants had shorter gelation time (tg) at 25°C, 35°C...
Data: 2003
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Origem: Estudo Geral - Universidade de Coimbra
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