Rheological characteristics of acid and heat-induced gels made from reconstituted or recombined concentrated milks

Australian Journal of Dairy Technology

Volumn 52, Issue 2, 1997, Pages 88-91

  Underwood, J E ^a   Augustin, M A ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031478752     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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3. Aguilera, J.M. and Kinsella, J.E. (1991), Compression strength of dairy gels and microstructural interpretation. J. Food Sci. 56(5), 1224-1228.
4. Cobos, A., Horne, D.S. and Muir, D.D. (1995), Rheological properties of acid milk gels. 1. Effect of composition, process and acidification conditions on products from recombined milks. Milchwissenschaft 50, 444-448.
5. Dickinson, E. (1991), Competitive adsorption and protein-surfactant interactions in oil-in-water emulsions. In 'Microemulsions and Emulsions in Food' (Eds. M. El-Nokaly and D. Cornell), ACS Symposium Series 448, 114-129.
6. Harwalkar, V.R. and Kalab, M. (1981), Effect of acidulants and temperature on microstructure, firmness and susceptibility to syneresis of skim milk gels. Scanning Electron Microscopy III, 503-513.
7. Hashizume, K. and Sato, T. (1988), Gel-forming characteristics of milk proteins. 1. Effect of heat treatment. J. Dairy Sci. 71, 1439-1446.
8. Home, D.S. and Davidson, C.M. (1993), Influence of heat treatment on gel formation in acidified milks. IDF Special Issue 9303: Protein and fat globule modifications by heat treatment, homogenization and other technological means for high quality dairy products. pp267-276, International Dairy Federation, Brussels.
9. Heertje, I., Visser, J. and Smits, P. (1985), Structure formation in acid milk gels. Food Microstructure 4, 267-277.
10. Jost, R., Dannenberg, F. and Rosset, J. (1989), Heat-set gels based on oil/water emulsions: An application of whey protein functionality. Food Microstructure 8, 23-28.
11. Underwood, J.E. and Augustin, M.A. (1997), Seasonal variation in the rheological properties of acid and heat-induced gels made from reconstituted concentrated milk. Aust. J. Dairy Technol. 52, 83-87.
12. van Vliet, T. and Dentener-Kikkert, A. (1982), Influence on the composition of the milk fat globule membrane on the rheological properties of acid milk gels. Neth. Milk Dairy J. 36, 261-265.
13. Xiong, Y.L., Aguilera, J.M. and Kinsella, J.E. (1991), Emulsified milk fat effects on rheology of acid-induced milk gels. J. Food Sci. 56, 920-925.
14. Xiong, Y.L. and Kinsella, J.E. (1991), Influence of fat globule membrane composition and fat type on the rheological properties of milk based composite gels. II. Results. Milchwissenchaft 46, 207-212.