JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 78 No. 12 2683-2690
© 1995 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Amice-Quemeneur, N.
Right arrow Articles by Kravtchenko, T. P.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Amice-Quemeneur, N.
Right arrow Articles by Kravtchenko, T. P.

Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk

N. Amice-Quemeneur 1, J.-P. Haluk 1, J. Hardy 1, and T. P. Kravtchenko 2

1 Ecole Nationale Supréieure d'Agronomie, et des Industries Alimentaires (ENSAIA), 2 Avenue de la forêt de Haye, 54500 Vandoeuvre les Nancy, France
2 Systems Bio Industries. Research and Development, Laboratoire de Baupte 50500 Carentan, France

Studies on the stabilization of acidic milk drinks with pectin require the availability of well-defined preparations of acidic milk drink, but traditional acidic milk drinks suffer from problems of reproducibility because of variations of milk quality and bacterial fermentation. The possibility of replacing bacterial fermentation of fresh milk by chemical acidification with glucono-Delta-lactone of reconstituted nonfat dry milk has been considered.

The addition of 3% g1ucono-Deltalactone and subsequent incubation at 30°C provided acidic milk gels that were similar in texture to those obtained by fermentation with lactic acid bacteria. Despite different setting rates, as evidenced by continuous turbidimetric and rheological measurements, the acidic milk gels set at nearly the same pH for both glucono-Delta-lactone and microbial acidifications.

On the addition of pectin, the corresponding acidic milk drinks exhibited similar rheological changes, indicating that the stabilization mechanism is probably the same for both acidification processes.

Reconstituted NDM acidified with glucono-Delta-lactone, which provides reproducible preparations, can thus be accepted as a good material for studying the stabilization of acidic milk drinks with pectin.

Key Words: glucono-Delta-lactone • acidic milk drink • stability • pectin

Submitted on July 18, 1994
Accepted on June 19, 1995




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
F. Martin, N. Cayot, A. Marin, L. Journaux, P. Cayot, P. Gervais, and R. Cachon
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-{delta}-lactone
J Dairy Sci, December 1, 2009; 92(12): 5898 - 5906.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1995 by the American Dairy Science Association ®.