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Heat-Induced Milk Gels. III. Physical Factors Influencing the Firmness

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

ABSTRACT

Milk gels were prepared by heating aqueous suspensions of 40 to 60% nonfat dry milk at 80 to 115 C for 10 or 30 minutes. Maximum gel firmness was achieved by heating milk concentrates at 100 C; temperature below 80 C for 10 or 30 minutes did not induce gelation of 50% nonfat dry milk. Gel firmness markedly depended on temperature of measurement. Relative firmness decreased by about 80% when temperature during penetrometric testing increased from 10 to 60 C; a deviation of 1 C at 20 C changed firmness of 50% gels by 3%. Dependence of firmness on concentration of total solids was best expressed by hyperbolic functions. A deviation of 1% at 50% nonfat dry milk concentration changed firmness by 10%.