ACID MILK GEL FORMATION AS AFFECTED BY TOTAL SOLIDS CONTENT

Reconstituted skim milk with Varying concentrations of total solids wa s coagulated using glucono-delta-lactone (GDL). Microscopic, turbidime tric and rheological procedures were used to examine mineral solubiliz ation, buffering capacity, casein dissociation and micellar solvation during gelation. Total solids of the milk affected pH of the onset of gelation attributable to differences in colloidal calcium phosphate in the casein particles during acidification. Firmness and elasticity of the resulting gel increased with total solids from a more direct cont ribution of dry matter during the last stage of acid milk gel formatio n.