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

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...