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Journal of Dairy Science Vol. 54 No. 2 178-181
© 1971 by American Dairy Science Association ®
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Heat-Induced Milk Gels. II. Preparation of Gels and Measurement of Firmness1

Miloslav Kalab, Peter W. Voisey and Douglas B. Emmons

Food Research Institute and Engineering Service Research Branch, Canada Agriculture, Ottawa

ABSTRACT

A penetrometric procedure was devised for determining gel firmness to evaluate effects of various factors on heat-induced gelation of concentrated skimmilk. Milk gels were prepared by heating skimmilk powder suspensions (50% total solids) in sausage casings 19 mm in diameter at 100 C for 10 minutes. Gel firmness was measured by the force required for penetration of a disk-shaped probe, 6.2 mm in diameter, through encased milk gels 4.5 cm high and 1.9 cm in diameter. The firmness thereby measured was reproducible with a coefficient of variation of ± 3.3%.

FOOTNOTES

1 Contribution 158 from the Food Research Institute and 203 from the Engineering Research Service, Canada Agriculture, Ottawa.






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Copyright © 1971 by the American Dairy Science Association ®.