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Reversible Gelation of Paracasein Gels^{1, 2,}

Dairy Science Department, South Dakota State University, Brookings

H. A. Morris

Department of Food Science and Industries, University of Minnesota, St. Paul

ABSTRACT

While studying syneresis of rennet-formed skimmilk gels, absorption of salt solutions by freeze-dried curd was investigated because absorption is considered to be the reverse of syneresis (1, 2). The main objective of this note is to report on the reformation of a gel from dissolved paracasein.

Paracasein gel was formed at 32 C by treating one liter of skimmilk (10% solids) reconstituted from commercial low heat skimmilk powder with 20 ml of a 1:20 (v/v) dilution of commercial rennet The gel was cut into 6.35-mm cubes and allowed to synerese at 32 C with intermittent stirring for 2 hr. Individual gel cubes were then removed from the whey with a small wire mesh bottomed dipper (12.7 mm wide, 6.35 mm deep). The dipper containing the curd was momentarily drained on a facial tissue to remove the free whey. The curd cubes were frozen by placing them in a petri dish-half in direct contact with dry ice.

¹ Paper no. 6397, Scientific Journal Series, Minnesota Agricultural Experiment Station.

² The data in this paper are from a thesis presented by the senior author in partial fulfillment of the requirements for the degree of Doctor of Philosophy, University of Minnesota.

³ Present address: Green Giant Company, LeSueur, Minnesota.