H. Attia et al., Direct chemical acidification of milk: correlation between the mobility ofmicellar material and the macro and microstructures of acidified milk., SCI ALIMENT, 20(3), 2000, pp. 289-307
Direct addition of lactic acid was used to follow the behaviour of reconsti
tuted skimmed milk during a chemical acidification. The mobility of the mic
ellar materials: minerals and caseins, was correlated with the change in a
range of physicochemical parameters such as buffering capacity and conducti
vity. It was hypothesized that, for a given pH, the transformations that em
erge within milk would be dependent on the biochemical state of: the added
lactic acid; the micellar minerals; and of some of the functional groups of
caseins. Determination of rheological state equations, calculation of stor
age and loss moduli and Visualization by Scanning Electron Microscopy, allo
wed the hypothesis to be consolidated and showed the existence of three cha
racteristic points around pH 5.8, 5.4 and 5.0. These results permitted some
specificities of rapid and direct chemical acidification to be deduced and
allowed their comparison with the situation in slow biological acidificati
on.