Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques

Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats

“…This may be due to the effect of rapid hydrolysis of GDL to gluconic acid at 42°C responsible for gel acidification (Lucey et al, 1998). This finding is consistent with the results of previous studies (Amice-Quemeneur et al, 1995;Lucey et al, 1998;Azim et al, 2010). In the case of single milk, Lucey et al (1998) reported that the different acidification rate in the presence of either GDL or lactic acid bacteria could influence the aggregation rate and rearrangement time of protein molecules involved in the gelled network.…”

“…Several studies have evaluated and compared the physicochemical properties, including rheological behavior, of dairy gels produced by fermentation and chemical acidification (Amice-Quemeneur et al, 1995;Vlahopoulou and Bell, 1995;Lucey et al, 1998;Laligant et al, 2003;Azim et al, 2010). Authors have studied the effect of mixing milk proteins with legume proteins (i.e., pea, soy, or lentil; Zare et al, 2011Zare et al, , 2012aBeliciu and Moraru, 2013;Wong et al, 2013;Yousseef et al, 2016;Akin and Ozcan, 2017).…”

The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels

“…The turbidity parameter 1/l * of the control sample increased continuously throughout fermentation. Such behaviour of 1/l * has been previously reported for acidification of heated milk with glucono-d-lactone (GDL) (Alexander & Dalgleish, 2004;Azim, Corredig, Koxholt, & Alexander, 2010) or fermentation of heated milk with a commercial culture (Azim et al, 2010). The increase in the turbidity parameter 1/l * of milk fermented with the EPS þ strain was comparable with that of EPS-free fermented milk, implying that similar changes occurred in the casein micelles during fermentation.…”

Probing the colloidal properties of skim milk using acoustic and electroacoustic spectroscopy. Effect of concentration, heating and acidification

“…In addition, the particle size reported in the earlier work by Wade et al [18] was significantly larger than that expected for casein micelles, and it was also suggested an increase in casein micelles diameter during acidification in the pH range from 6 to 5.6. Recent diffusing wave spectroscopy measurements in undiluted milk during acidification confirmed that the particle size of casein micelle does not increase in this pH interval [28].…”