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Journal of Dairy Science Vol. 83 No. 6 1203-1209
© 2000 by American Dairy Science Association ®
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Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants

D. W. Everett 1 and N. F. Olson 1

1 Department of Food Science, University of Wisconsin, Madison 53706

Anhydrous milk fat was emulsified with alphas1-CN (casein), alphas2-CN, ß-CN, kappa-CN, alpha-lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH 7 buffer. The creams were mixed with skim milk to yield a fat content of 3.4% and the viscoelastic properties of the recombined milks clotted with chymosin were measured. Recombined milk containing globules coated with the more amphipathic and phosphorylated alphas2-CN and ß-CN clotted faster but gel firmness increased more slowly and weaker gels were formed. Gel firmness increased more rapidly for milks containing globules coated with of alphas1-CN and kappa-CN that possess more uniformly distributed hydrophobic domains.

Key Words: emulsion • milk proteins • dynamic rheology • renneted milk gel

Submitted on August 17, 1999
Accepted on January 22, 2000




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