EFFECT OF HEAT-TREATMENT ON THE RENNET COAGULATION PROPERTIES OF RECOMBINED HIGH TOTAL SOLIDS MILK MADE FROM MILK PROTEIN-CONCENTRATE POWDER

The effects of heat treatment on the small and large deformation rheol ogical properties of rennet gels made from recombined high total solid s milk mane front milk protein concentrate were studied. Heat treatmen t of recombined milk resulted in a slower rate of increase in the stor age modulus (G' of rennet induced gels, a reduction in the gelation ti me and a decrease in the yield force required to fracture gels. The ex tent of whey protein denaturation las a result of heat treatment) was related to the decrease in the G' value of gels as well as the yield f orce.