Compression Strength of Dairy Gels and Microstructural Interpretation |
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| Authors: | JOSÉ M AGUILERA JOHN E KINSELLA |
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| Affiliation: | Author Aguilera is with the Dept. of Chemical Engineering, Universidad Católica de Chile, Casilla 6177, Santiago, Chile.;Author Kinsella is with the Dept. of Food Science, Univ. of California, Davis CA 95616. |
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| Abstract: | Contour plots were developed for the compression stress (at 20% deformation) of single-component, mixed and filled protein gels. Samples were made by heating and acidification from skim milk powder, SMP (0–20% TS), whey protein isolate, WPI (0–10% TS), and recombined cream, within pH 3.6–3.9, 4.6–4.8 and 5.1–5.3. At higher pH, WPI gels were stronger than SMP gels. WPI had a reinforcing effect on SMP gels, while small additions of SMP to WPI gels resulted in weaker mixed gels. Filled gels containing cream had higher compression strengths than mixed gels. Micrographs showed linking of casein chains by WPI strands in mixed gels and compatibility of fat globules with casein micelles in the protein network of filled gels. |
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