Gel forming behaviour of milk protein concentrates at moderate pressures

Karsten U. Staeritz Dep. Chemical Engineering, Imperial College, Prince Consort Rd, London, SW7 2BY, UK

Brian J. Briscoe Dep. Chemical Engineering, Imperial College, Prince Consort Rd, London, SW7 2BY, UK

Paul F. Luckham Dep. Chemical Engineering, Imperial College, Prince Consort Rd, London, SW7 2BY, UK

Abstract

Gel formation is a time dependent process, which is a function of many external variables. Here we report the effect of pressure on the gelation of certain milk proteins. It is found that hydrostatic pressure (1000 bar) decreases the gelation time of concentrated reconstituted milk (13%w/w protein) at around 50°C by more than sevenfold.

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Gel forming behaviour of milk protein concentrates at moderate pressures

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Gel forming behaviour of milk protein concentrates at moderate pressures

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