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Microstructural Changes In Casein Micelles During Acidification Of Skim Milk, Hongwen Du
Microstructural Changes In Casein Micelles During Acidification Of Skim Milk, Hongwen Du
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Pasteurized skim milk was acidified using glucono-δ-lactone (GDL) at 10, 20, 30, and 40°C or with 1.2% freeze-dried yogurt starter culture at 40°C. Milk coagulation was followed by measuring turbidity, curd firmness, particle size, and casein micelle microstructural changes using transmission electron microscopy .
The pH of milk was gradually lowered during acidification with GDL or starter culture. Acidification rate showed greater influence on turbidity change at 10°C than at 20, 30, or 40°C.
Average casein micelle size increased with decreasing temperature. The patterns of average micelle size versus pH were not affected by temperature. No great variation of average …