Abstract
Variation in temperature causes changes in the composition of the casein micelles. Milk samples with 10, 20, 30, 40, and 50% reduction of total β-CN from casein micelles were prepared and analysed. The micelle structure was maintained with minor changes in z-average diameters, zeta potentials, and micellar calcium. During acid gelation decreases in maximum storage modulus, fracture force and firmness were observed with gradual removal of β-CN, but with no significant differences regarding the gelation time among the samples. Decreases in gelation time, maximum G′, fracture force and firmness occurred with gradual removal of β-CN during rennet-induced gelation. Thus, the changes in composition of casein micelle during low temperature treatments had an influence on the gelation properties of bovine milk.
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