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Rheological properties of renneted reconstituted milk gels by piezoelectric viscoprocess: effects of temperature and calcium phosphate
- Lagoueyte, N., Lagaude, A., Tarodo de la Fuente, B.
- Journal of food science 1995 v.60 no.6 pp. 1344-1363
- milk, gels, temperature, pressure, coagulation, scanning electron microscopy, rennet, permeability, calcium phosphates, rheology
- Scanning electron microscopy (SEM) and rheology and permeability were used to evaluate effects of clotting temperature and calcium phosphate on renneted reconstituted milk gels, especially microstructure and permeability. Dynamic measurements with a piezoelectric Viscoprocess determined rheological properties of curd after various times of renneting. An increase in clotting temperature accelerated specific rennet action and gel formation; maximum stiffness was reached faster but its value was weaker. Addition of calcium phosphate increased rate of gel formation. Maximum stiffness was reached faster but its value was not changed. Gel microstructure was not very different but its permeability coefficient decreased.