Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk

Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of rennet gels. Yield parameters: curd...

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Bibliographic Details
Main Authors: Zorana Miloradovic, Nemanja Kljajevic, Jelena Miocinovic, Steva Levic, Vladimir B. Pavlovic, Marijana Blažić, Predrag Pudja
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
goat milk
rheology
microstructure
heat treatment
curd yield
Online Access:https://www.mdpi.com/2304-8158/9/3/283

Internet

https://www.mdpi.com/2304-8158/9/3/283

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