The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Autor: Laursen, Anne Katrine, Czaja, Tomasz Pawel, Rovers, Tijs Albert Maria, Ipsen, Richard, Barone, Giovanni, Ahrné, Lilia

Publikováno v: In International Dairy Journal June 2023 141

Texture and microstructure of heat and acid induced gels from buffalo and cow milk

Autor: Laursen, Anne Katrine, Rovers, Tijs A. M., Ipsen, Richard, Ahrné, Lilia

Publikováno v: Laursen, A K, Rovers, T A M, Ipsen, R & Ahrné, L 2022, ' Texture and microstructure of heat and acid induced gels from buffalo and cow milk ', International Dairy Journal, vol. 129, 105299 . https://doi.org/10.1016/j.idairyj.2021.105299

Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardized to 3, 4.5 and 6 % fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2751::0815b8f7ea892b47928868daa2c58606
https://curis.ku.dk/portal/da/publications/texture-and-microstructure-of-heat-and-acid-induced-gels-from-buffalo-and-cow-milk(75bafa4c-976a-4bfa-a37c-13bc3aa57978).html