Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder |
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| Authors: | VISAKA POMPRASIRT HARJINDER SINGH JOHN A LUCEY |
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| Affiliation: | Institute for Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand |
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| Abstract: | The effects of heat treatment on the small and large deformation rheological properties of rennet gels made from recombined high total solids milk made from milk protein concentrate were studied. Heat treatment of recombined milk resulted in a slower rate of increase in the storage modulus (G') of rennet induced gels, a reduction in the gelation time and a decrease in the yield force required to fracture gels. The extent of whey protein denaturation (as a result of heat treatment) was related to the decrease in the G' value of gels as well as the yield force. |
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