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Article: Rheological Properties of Rennet Gels Containing Milk Protein Concentrates
- Article from:
- Journal of Dairy Science
- Article date:
- March 1, 2008
- Author:
CopyrightCopyright American Dairy Science Association Mar 2008. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Different milk protein concentrates (MPC), with protein concentrations of 56, 70, and 90%, were dispersed in water under different treatments (hydration, shear, heat, and overnight storage at 4°C), as well as in a combination of all the treatments in a factorial design. The particle size distribution of the dispersions was then measured to determine the optimal conditions for the dispersion. Heating at 60°C for 30 min with 5 min of shear was chosen as the best condition to dissolve MPC powders. The samples were also characterized for composition, presence of protein aggregates, and ratio of calcium to protein. The total calcium present in MPC increased with increasing ...