Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties

Lucey, J.A.; Vliet, T. van; Grolle, Katja; Geurts, T.J.; Walstra, P.

doi:10.1016/s0958-6946(97)00028-9

Cited by 110 publications

(83 citation statements)

References 9 publications

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“…40 C) was greater, interactions between casein particles were weaker and the apparent plateau in G 0 values was reached earlier. Also, there are some indications that the casein networks of various types of milk gels formed at high temperature are less inter-connected, and have dense clusters of aggregated casein particles that may be associated with extensive particle rearrangements (Lagoueyte, Lablee, Lagaude, & Tarodo de la Fuente, 1994;Lucey, van Vliet, Grolle, Geurts, & Walstra, 1997). These may be possible explanations for the fast initial rate of increase in G 0 values and the relatively low G 0 values at the end of our experiments ( Fig.…”

Section: Discussionmentioning

confidence: 75%

Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin

Esteves

Lucey

Hyslop

et al. 2003

International Dairy Journal

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Reconstituted skim milk was gelled at [25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][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 (t g ) at 25C, 35 C and 40 C, and higher initial rate of increase in G 0 values at all temperatures tested. The firmest gels at long ageing times were produced by chymosin at 30 C and 32 C. At a gelation temperature of 25 C, the differences in rheological and microstructural characteristics between plant coagulants and chymosin were considerable; plant coagulants had shorter t g and higher G 0 values. For the lowest gelation temperatures, plant coagulants had smaller activation energy values for gelation. Most of the gelation results were similar between plant coagulants, but some differences were found in the values of t g ; the rate of increase in G 0 and loss tangent parameter. The characteristics of gels produced with plant coagulants were influenced less by the changes in temperature compared with chymosin-produced gels, which may be an important consideration in using plant-origin coagulants in the production of cheeses with a wider range of gelation temperatures. r

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Section: Discussionmentioning

confidence: 75%

Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin

Esteves

Lucey

Hyslop

et al. 2003

International Dairy Journal

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“…Consequently, a higher gelation pH produces a gel composed of more mineralised particles and thus yields a microstructure with larger pore sizes and different viscoelastic behaviours. Permeability also increased, as did pore sizes and whey separation [13,15,16,18]. Conversely, some authors [5,11,19] reported that a high acidification temperature leads to an increase in the elastic modulus and in the firmness of set yoghurt.…”

Section: Introductionmentioning

confidence: 97%

“…• C [17,18], a temperature-dependent dissociation of casein during acidification [4], a strengthening of hydrophobic interactions with increasing temperatures [5], the rate of calcium phosphate solubilisation [13] or the balance between the rate of proton production and diffusion [9,10]. Bacteria grow in colonies which produce lactic acid in small localised areas, therefore forming gels with large void spaces, as reported by numerous authors [2,7,8,20].…”

Section: Introductionmentioning

confidence: 99%

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Renan¹,

Arnoult-Delest

Pâquet

et al. 2008

Dairy Sci. Technol.

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-The aim of this study was to compare the rheological properties of stirred acid milk gels, acidified using two different acidification procedures. Pre-heated milks were acidified either by means of glucono-δ-lactone (GDL gel) at 20• C or by incubation with lactic acid bacteria (lactic gel) at 38• C. The latter procedure gave a harder acid set gel with a more heterogeneous structure. Once formed, the gels were filtered and stirred, then immediately characterised using the low-amplitude dynamic oscillation method for 20 h at 4• C or creep measurement at 4• C. The stirred gels were stored at 4• C for 28 d, during which the pH and the viscosity at 64 s −1 were measured. After stirring, the lactic gel made at 38• C had a higher instantaneous elastic modulus, a higher viscosity and showed a greater increase in the elastic modulus over 20 h compared with the stirred GDL gel. The viscosity of both stirred gels progressively increased during storage at 4• C, but that of GDL acidified gels increased 3.5 times more than that of lactic gels. The procedure used to prepare the set acid gels had notable effects on the interactions formed within 20 h and 28 d of storage of stirred gels. Résumé -Effet de la procédure d'acidification sur les propriétés rhéologiques des gels acides brassés. Le but de ce travail est de comparer les propriétés rhéologiques des gels acides brassés acidifiés par 2 procédures différentes. Le lait traité thermiquement était acidifié soit par addition de glucono delta lactone à 20• C (gel GDL), soit par incubation avec des bactéries lactiques à 38• C (gel lactique). Cette dernière procédure donnait des gels plus fermes avec une structure davantage hétérogène. Une fois formés, les gels étaient filtrés et brassés, puis immédiatement caractérisés en utilisant la méthode dynamique d'oscillations en faible amplitude pendant 20 h à 4• C et par fluage à 4• C. Les gels brassés étaient stockés à 4• C pendant 28 j pendant lesquels le pH et la viscosité à 64 s −1 étaient mesurés. Après brassage, le gel lactique préparé à 38• C avait un plus grand module élastique instantané, une plus grande viscosité et montrait une plus grande augmentation du module élastique pendant 20 h, comparé au gel GDL brassé. La viscosité des 2 types de gel brassé augmentait progressivement pendant le stockage à 4• C, mais elle augmentait 3,5 fois plus dans le gel GDL que dans le gel lactique. La procédure appliquée pour préparer le gel acide avait des effets notables sur les interactions formées à 20 h et à 28 j de stockage des gels brassés. yaourt brassé / yaourt ferme / gel acide / rhéologie

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“…This most probably also contributed to the lower values of G' and G" in the EPS + chesses as compared to EPS − cheeses (Table 2), which was also observed by Skriver (1995). Lucey et al (1997Lucey et al ( , 1998 and Hassan et al (2003), and suggests that an extensive particle …”

Section: Frequency Sweepmentioning

confidence: 77%

Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides

Florencia

2013

Food Sci. Technol

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Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties

Cited by 110 publications

References 9 publications

Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin

Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Rheology of spreadable goat cheese made with autochthonous lactic cultures differing in their ability to produce exopolysaccharides

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