Abstract
ABSTRACTGels made from six experimental whey protein concentrate (WPC) processes using chemical pretreatment, ultrafiltration and microfiltration (MF) of Swiss cheese whey, and three commercial WPC, were compared for rheological, microstructural and sensory properties. Based on relations between shear stress (ST) and total sulfhydryl levels, we contirmed that disulfide bonding is important in gelation. Other components, i.e., lipids, lactose, calcium and sodium, interacting simultaneously, affected gel formation. Gel water holding capacity (WHC) was related to microstructure but not to ST. WHC was useful to characterize the 3‐dimensional gel structure formations. Light microscopy showed the strongest gel had a fine‐stranded, solvent‐retaining structure.
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