Abstract
The influence of a CO 2-acidification cycle on the acid (glucono-δ-lactone, GDL) gelation properties of skim milk with and without added low-methoxyl pectin (LM-pectin) was assessed. Ionic calcium level, zeta potential, particle size, buffering properties and small amplitude oscillatory rheology moduli were monitored. The presence of LM-pectin in milk had an impact on the average size of the casein micelles and a large and dominant influence on its rheological behaviour during GDL acidification. The application of a CO 2–pH cycle (pH target 4.9) as a milk pretreatment induced during GDL acidification a stabilization of the colloidal system in wide pH range (pH 6.0–5.1) with modifications of the structure of the casein micelles before the onset of gelation. These modifications induced a significant improvement on its acid gelation behaviour. The measurements of Ca 2+ level during GDL acidification showed that an important and significant part of the Ca 2+ released during the CO 2–pH cycling was electrostatistically trapped by pectin molecules in the serum.
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