The mechanism and properties of acid-coagulated milk gels
Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt areimportant dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing variables such as heat treatment and...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2005-03-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/27-2-pdf/20milk.pdf |
| _version_ | 1811314461770776576 |
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| author | Chanokphat Phadungath |
| author_facet | Chanokphat Phadungath |
| author_sort | Chanokphat Phadungath |
| collection | DOAJ |
| description | Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt areimportant dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing variables such as heat treatment and gelation temperature on the important physical properties of acid milk gels. This paper reviews the modern concepts of possible mechanisms involved in the formation of particle milk gel aggregation, along with recent developments including the use of techniques such as dynamic low amplitude oscillatory rheology to observe the gel formation process, and confocal laser scanning microscopy to monitor gel microstructure. |
| first_indexed | 2024-04-13T11:12:00Z |
| format | Article |
| id | doaj.art-4717c25e75884e809164239258ac8e71 |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-04-13T11:12:00Z |
| publishDate | 2005-03-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-4717c25e75884e809164239258ac8e712022-12-22T02:49:05ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952005-03-01272433448The mechanism and properties of acid-coagulated milk gelsChanokphat PhadungathAcid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt areimportant dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing variables such as heat treatment and gelation temperature on the important physical properties of acid milk gels. This paper reviews the modern concepts of possible mechanisms involved in the formation of particle milk gel aggregation, along with recent developments including the use of techniques such as dynamic low amplitude oscillatory rheology to observe the gel formation process, and confocal laser scanning microscopy to monitor gel microstructure.http://www.sjst.psu.ac.th/journal/27-2-pdf/20milk.pdfacid-coagulated milk gelsgelationadhesive sphere modelpercolation |
| spellingShingle | Chanokphat Phadungath The mechanism and properties of acid-coagulated milk gels Songklanakarin Journal of Science and Technology (SJST) acid-coagulated milk gels gelation adhesive sphere model percolation |
| title | The mechanism and properties of acid-coagulated milk gels |
| title_full | The mechanism and properties of acid-coagulated milk gels |
| title_fullStr | The mechanism and properties of acid-coagulated milk gels |
| title_full_unstemmed | The mechanism and properties of acid-coagulated milk gels |
| title_short | The mechanism and properties of acid-coagulated milk gels |
| title_sort | mechanism and properties of acid coagulated milk gels |
| topic | acid-coagulated milk gels gelation adhesive sphere model percolation |
| url | http://www.sjst.psu.ac.th/journal/27-2-pdf/20milk.pdf |
| work_keys_str_mv | AT chanokphatphadungath themechanismandpropertiesofacidcoagulatedmilkgels AT chanokphatphadungath mechanismandpropertiesofacidcoagulatedmilkgels |