RHEOLOGICAL PROPERTIES OF RENNETED RECONSTITUTED MILK GELS BY PIEZOELECTRIC VISCOPROCESS - EFFECTS OF TEMPERATURE AND CALCIUM-PHOSPHATE

Scanning electron microscopy (SEM) and rheology and permeability were used to evaluate effects of clotting temperature and calcium phosphate on renneted reconstituted milk gels, especially microstructure and pe rmeability. Dynamic measurements with a piezoelectric Viscoprocess det ermined rheological properties of curd after various times of rennetin g. An increase in clotting temperature accelerated specific rennet act ion and gel formation; maximum stiffness was reached faster but its va lue was weaker. Addition of calcium phosphate increased rate of gel fo rmation. Maximum stiffness was reached faster but its value was not ch anged. Gel microstructure was not very different but its permeability coefficient decreased.