Microstructure and Texture of Milk Coagulum of Streblus asper Leaf Extract

Microstructure, texture, and syneresis of Streblus asper leaf extract, calf rennet, and Fromase made milk coagula were investigated. Microstructure of the milk coagulum was assessed by scanning and transmission electron microscopy. Milk coagulum produced with Streblus asper showed a sponge-like structural network and a denser casein network compared with calf rennet and Fromase produced coagula. Streblus asper made coagulum displayed low porosity, low strength, and low syneresis than those of calf rennet and Fromase made coagula. The spong-like structure, low porosity, and low syneresis were attributed to the high proteolytic nature of Streblus asper leaf extact and to interactions of its phenolic compounds.