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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...
Rheological properties of milk gels made with coagulants of plant origin and ch...
Esteves, Cristina L. C.; Lucey, John A.; Pires, Euclides M. V.The rheological properties of milk gels made using coagulants obtained from the plants Cynara cardunculus L. and Cynara humilis L. were compared with those of fermentation-produced chymosin, using dynamic low amplitude oscillation as well as large strain (yield) testing. Gelation experiments were performed at 32°C using skim milk powder that had been reconstituted for 2 or 16 h at 32°C. The storage modulus (G')...
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