Abstract
The effects of heat treatment of milk, and a range of rennet and glucono- δ- lactone (GDL) concentrations on the physical properties of combined rennet/acid gels, made from reconstituted skim milk at 30°C, were investigated. Microstructure was determined using confocal scanning laser microscopy and permeability measurement. Whey separation was determined using two differently shaped containers. Confocal scanning laser micrographs of combined gels made from unheated milk showed that these gels had much larger pores compared with combined gels made from heated milk. This trend was confirmed by permeability measurements. Combination gels made from unheated milk were very prone to spontaneous whey separation, possibly due to considerable rearrangements of aggregated particles at an early stage of the gelation process. Gels made with both rennet and acid are a useful model system for studying the behaviour of natural and fresh cheese products.
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