Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation.
We investigated the effect of altering temperature immediately after gels were formed at 37 degrees C. We defined instrumentally measurable gelation (IMG) as the point at which gels had a storage modulus (G') > or = 5Pa. Gels were made at constant incubation temperature (IT) of 37 degrees C up to IMG, and then cooled to 30 or 33.5, or heated to 40.5 or 44 degrees C, at a rate of 1 degrees C/min and maintained at those temperatures until pH 4.6. Control gel was made at 37 degrees C (i.e., no temperature change during gelation/gel development). Gel formation was monitored using small strain dynamic oscillatory rheology, and the resulting structure and physical properties at pH 4.6 were studied by fluorescence microscopy, large deformation rheology, whey separation (WS), and permeability (B). A single strain of Streptococcus thermophilus was used to avoid variations in the ratios of strains that could have resulted from changes in temperature during fermentation. Total time required to reach pH 4.6 was similar for samples made at constant IT of 37 degrees C or by cooling after IMG from 37 to either 30 or 33.5 degrees C, but gels heated to 40 or 44 degrees C needed less time to reach pH 4.6. Cooling gels after IMG resulted in an increase in G' values at pH 4.6, a decrease in LT(max), WS, and B, and an increase in the area of protein aggregates of micrographs compared with the control gel made at constant IT of 37 degrees C. Heating gels after IMG resulted in a decrease in G' values at pH 4.6 and an increase in LT(max) values and WS. The physical properties of acid milk gels were dominated by the temperature profile during the gel-strengthening phase that occurs after IMG. This study indicates that the final properties of yogurt greatly depend on the environmental conditions (e.g., temperature, time/rate of pH change) experienced by the casein particles/clusters during the critical early gel development phase when bonding between and within particles is still labile. Cooling of gels may encourage inter-cluster strand formation, whereas heating of gels may promote intra-cluster fusion and the breakage of strands between clusters.
Peng
Y
Y
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706-1565, USA.
Horne
D S
DS
Lucey
J A
JA
D000818:Animals; D005285:Fermentation; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry* / Q000378:metabolism*; D008894:Milk Proteins; D010539:Permeability; D012212:Rheology; D013696:Temperature; D000067816:Whey Proteins; D015014:Yogurt / Q000032:analysis*
D005782:Gels; D008894:Milk Proteins; D000067816:Whey Proteins