Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants.
Anhydrous milk fat was emulsified with alpha s1-CN (casein), alpha s2-CN, beta-CN, kappa-CN, alpha-lactalbumin, beta-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH 7 buffer. The creams were mixed with skim milk to yield a fat content of 3.4% and the viscoelastic properties of the recombined milks clotted with chymosin were measured. Recombined milk containing globules coated with the more amphipathic and phosphorylated alpha s2-CN and beta-CN clotted faster but gel firmness increased more slowly and weaker gels were formed. Gel firmness increased more rapidly for milks containing globules coated with of alpha s1-CN and kappa-CN that possess more uniformly distributed hydrophobic domains.
Everett
D W
DW
Department of Food Science, University of Wisconsin, Madison 53706, USA.
Olson
N F
NF
D000818:Animals; D002364:Caseins / Q000737:chemistry; D002417:Cattle; D002611:Cheese; D012085:Chymosin / Q000737:chemistry; D004655:Emulsions; D005782:Gels; D006017:Glycolipids / Q000032:analysis*; D006023:Glycoproteins / Q000032:analysis*; D066292:Lipid Droplets; D008892:Milk / Q000737:chemistry*; D012212:Rheology; D013501:Surface-Active Agents / Q000737:chemistry*; D013997:Time Factors
D002364:Caseins; D004655:Emulsions; D005782:Gels; D006017:Glycolipids; D006023:Glycoproteins; D013501:Surface-Active Agents; C110367:milk fat globule; D012085:Chymosin