Table 3.
Effect of animal origin of milk caseins on the rheological parameters of acid-coagulated milk gel products.
| HMPC | Cow milk | Sheep milk | |
|---|---|---|---|
| Gt (min) | 40±2b | 50±3a | 45±2ab |
| pH (at Gt) | 4.8 ± 0.05b | 4.9 ± 0.06ab | 5.0 ± 0.04a |
| G′max (Pa) (300 min) | 8.2 ± 2.1c | 12.2 ± 3.2b | 41.2 ± 9.4a |
| tanδmin | 0.18 ± 0.01c | 0.29 ± 0.02b | 0.33 ± 0.02a |
| IΕ (min−1) | 0.21 ± 0.1a | 0.07 ± 0.09c | 0.10 ± 0.12b |
Gt (Gelation time): time at which there was an abrupt increase of G′.
pH (at Gt): pH value at which gelation begun.
G′max: Maximum of G′ value (t = 300min).
tanδmin: Minimum tanδ value (pH ~4,2).
IΕ(Elasticity increment): [(dlogG′/dt)max].
Means within the same raw with different superscript letters are different (p < 0.05).