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Journal of Dairy Science Vol. 76 No. 11 3310-3316
© 1993 by American Dairy Science Association ®
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Rheology of Buildup, Breakdown, and Rebodying of Acid Casein Gels

Muhammad Arshad 1, Marie Paulsson 1, and Petr Dejmek 1

1 Chemical Center, University of Lund, PO Box 124, S-221 00 Lund, Sweden

Dynamic oscillations were measured during in situ buildup and breakdown of acid casein gels induced by glucono-delta-lactone at varying temperatures and skim milk solids concentrations. The gel structure was gradually broken down by continuous oscillation at high strains. Using high strains (up to .8), gel moduli were lowered to a few percentages of their original value with no wall slip problems. No equilibrium values were found for either buildup or breakdown. The time course of buildup and rebodying was complex, but different gels were affected by shear in the same way in relation to their initial values. Strain was the main rate determining parameter.

Key Words: casein gels • rheology

Submitted on August 10, 1992
Accepted on June 11, 1993




This article has been cited by other articles:


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A. J. Vasbinder, H. S. Rollema, A. Bot, and C. G. de Kruif
Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles
J Dairy Sci, May 1, 2003; 86(5): 1556 - 1563.
[Abstract] [Full Text] [PDF]


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Copyright © 1993 by the American Dairy Science Association ®.