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Effect of dairy powder rehydration state on gel formation during yogurt process

Published online by Cambridge University Press:  04 April 2012

Marie Celeste Karam ,
Claire Gaiani ,
Reine Barbar ,
Chadi Hosri  and
Joel Scher
Marie Celeste Karam
Affiliation:
LIBio (Laboratoire d'Ingénierie des Biomolécules), Université de Lorraine, 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
Claire Gaiani*
Affiliation:
LIBio (Laboratoire d'Ingénierie des Biomolécules), Université de Lorraine, 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
Reine Barbar
Affiliation:
Department of Agricultural Engineering, Faculty of Agricultural Sciences, Holy Spirit University of Kaslik, P.O. Box 446, Jounieh, Lebanon
Chadi Hosri
Affiliation:
Department of Agricultural Engineering, Faculty of Agricultural Sciences, Holy Spirit University of Kaslik, P.O. Box 446, Jounieh, Lebanon
Joel Scher
Affiliation:
LIBio (Laboratoire d'Ingénierie des Biomolécules), Université de Lorraine, 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
*
*For correspondence; e-mail: claire.gaiani@ensaia.inpl-nancy.fr
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Abstract

Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration process into an opaque environment such as milk. Whereas the gel point was delayed proportionally to the powder rehydration length, the storage modulus appears unaffected. Besides, the gelation onset was not altered by the powder age.

Keywords

Rehydrationmicellar casein powdermilk gelationyogurt

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 3 , August 2012 , pp. 280 - 286
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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