Gel forming behaviour of milk protein concentrates at moderate pressures

Authors
Staeritz, KU Briscoe, BJ Luckham, PF
Citation
Ku. Staeritz et al., Gel forming behaviour of milk protein concentrates at moderate pressures, HIGH PR RES, 19(1-6), 2000, pp. 445-450
Citations number
11
Categorie Soggetti
Physics
Journal title
HIGH PRESSURE RESEARCH
ISSN journal
08957959 → ACNP
Volume
19
Issue
1-6
Year of publication
2000
Part
2
Pages
445 - 450
Database
ISI
SICI code
0895-7959(2000)19:1-6<445:GFBOMP>2.0.ZU;2-G
Abstract
Gel formation is a time dependent process, which is a function of many exte rnal variables. Here we report the effect of pressure on the gelation of ce rtain milk proteins. It is found that hydrostatic pressure (1000 bar) decre ases the gelation time of concentrated reconstituted milk (13% w/w protein) at around 50 degreesC by more than sevenfold.