The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content
- 20 December 2017
- journal article
- research article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 71 (3) , 585-592
Abstract
This study aimed at determining sol–gel transition temperatures of microfiltered skim milk retentates for different protein levels (6, 8 and 10% (w/w)) and a wide pH range (native pH to 4.6) by means of small‐amplitude oscillatory shear rheology. For a pH of 5.4 to 5.0, the sol–gel transition temperatures decreased significantly with increasing protein content, which did not differ for pH 4.8 and 4.6. The sol–gel transition temperatures of retentates with 10% (w/w) protein at pH 5.4 and 4.6 were 58.4 °C and 10.9 °C, respectively.Keywords
Funding Information
- Bundesministerium für Wirtschaft und Technologie
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