Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
作者： Glykeria Koutina , Jes C. Knudsen , Ulf Andersen , Leif H. Skibsted
DOI: 10.1016/J.LWT.2015.03.035
关键词:
摘要: Abstract Colloidal calcium phosphate is an essential part of casein micelles and being responsible for their stability. Different mineralization was obtained by acidification skim milk to pH 6.5, 6.0 or 5.5, followed a dialysis method, using simulated ultrafiltrate without lactose, obtain varying levels micellar phosphorus but constant value pH, serum free calcium, phosphorus. Bovine chymosin added the samples after microstructural rheological properties during gel formation were recorded at 30 °C. Samples needed approximately 30 min addition form rennet gels. In addition, low values both found correlate with slightly less time gels be formed. This information highlights importance CCP in primary phase formation. The protein network more compact many aggregates as demineralization decreased. small particles are able increase potential connection points among proteins, support particle fusion cause structure.
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