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Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels

Published online by Cambridge University Press:  19 May 2017

Mohammad Kamal ,
Mohammed Foukani  and
Romdhane Karoui
Mohammad Kamal
Affiliation:
Univ. Artois, EA 7394, Institut Charles VIOLLETTE, Lens, F-62300, France
Mohammed Foukani
Affiliation:
ISA Lille, EA 7394, Institut Charles VIOLLETTE, Lille, F-59000, France
Romdhane Karoui*
Affiliation:
Univ. Artois, EA 7394, Institut Charles VIOLLETTE, Lens, F-62300, France ISA Lille, EA 7394, Institut Charles VIOLLETTE, Lille, F-59000, France Ulco, EA 7394, Institut Charles VIOLLETTE, Boulogne sur Mer, F-62200, France Univ. Lille, EA 7394, Institut Charles VIOLLETTE, Lille, F-59000, France
*
*For correspondence; e-mail: romdhane.karoui@univ-artois.fr
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Abstract

The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 °C for 10 min) enriched with calcium chloride (CaCl2) and hydrogen phosphate dihydrate (Na2HPO42H2O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus (Gʹ) and loss modulus (Gʺ) of camel milk gels showed significant (P < 0·05) lower values than those of cow milk gels. The preheating of camel milk at 50 °C affected negatively the gelation properties, while the preheating at 70 °C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl2 added at 10 and 20 mM to preheated camel and cow milk reduced significantly (P < 0·05) the gelation time and increased the gel firmness. In contrast, Na2HPO42H2O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 °C, and even no gelation for preheated camel milk at 70 °C.

Keywords

Rheologycoagulationmilkheat treatmentmineral salts
Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 2 , May 2017 , pp. 220 - 228
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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