Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk.

Abstract

Rheological and microstructural properties of rennet-induced milk gels containing different fat globules were studied. Recombined milks were prepared by mixing reconstituted low-heat skim milk powder and anhydrous milk fat emulsified with reconstituted skim milk powder (SMP), sodium caseinate (NaCas), whey protein isolate (WPI) or Tween 20. Final elastic… (More)
DOI: 10.1017/S002202990900418X

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