Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin

• Autor(a) principal: Esteves, Cristina L. C.
• Data de Publicação: 2003
• Outros Autores: Lucey, John A., Hyslop, Douglas B., Pires, Euclides M. V.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10316/3878; https://doi.org/10.3168/jds.s0022-0302(03)73850-8
• topic: Gelation temperature; Plant coagulants; Rheology; Rennet coagulation; Cardunculus; Humilis; Chymosin; Confocal scanning laser microscopy

Reconstituted skim milk was gelled at 25-40°C with the plant-origin coagulants from Cynara cardunculus L. or Cynara humilis L. or with fermentation-produced chymosin. Gel formation and ageing were monitored by low amplitude oscillatory rheology and confocal scanning laser microscopy. Arrhenius plots for the rate of milk gelation were also determined. Plant coagulants had shorter gelation time (tg) at 25°C, 35°C and 40°C, and higher initial rate of increase in G' values at all temperatures tested. The firmest gels at long ageing times were produced by chymosin at 30°C and 32°C. At a gelation temperature of 25°C, the differences in rheological and microstructural characteristics between plant coagulants and chymosin were considerable; plant coagulants had shorter tg and higher G' values. For the lowest gelation temperatures, plant coagulants had smaller activation energy values for gelation. Most of the gelation results were similar between plant coagulants, but some differences were found in the values of tg, the rate of increase in G' and loss tangent parameter. The characteristics of gels produced with plant coagulants were influenced less by the changes in temperature compared with chymosin-produced gels, which may be an important consideration in using plant-origin coagulants in the production of cheeses with a wider range of gelation temperatures.