Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel

• Published in: International journal of food properties Vol. 19; no. 9; pp. 1994 - 2006
• Main Authors: Li, Yanhua, Wang, Weijun
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01.09.2016; Taylor & Francis Ltd
• Subjects: Cheese; Curd; Gelation; Gelation properties; Gels; Heat treating; Heat treatment; Heat treatments; Milk; Protein aggregate; Proteins; Rennet-induced milk gel; Serum proteins; Textural property
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2015.1091474

The influence of different heat treatments on the protein aggregates and changes in gelation properties of rennet-induced milk gels were investigated. In the heated milk, a visible difference in milk serum proteins was found resulting from the formation of protein aggregates. Meanwhile, the size of protein aggregates increased from 25 to 170 nm with increasing the intensity of heat treatment. Furthermore, the differences in textural variables of rennet gels were found among the heat treatments using the principal component analysis. The water holding capacity and cheese curd yield of rennet gels obtained from the heated milk were significantly greater than those of raw milk (p < 0.05). It was also found heat treatments above 80°C could endow rennet-induced milk gels with novel textural properties.