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The gelification mechanism of gels induced by pressure from freeze concentrated milk.

[In Japanese. / En japonais.]

Author(s) : KUMENO K., NAKAHAMA N., HONMA K., KIMURA T., WATANABE M.

Type of article: Article

Summary

Urea and EDTA inhibits gelification while saccharose is able to favour it. Pressurisation is responsible for casein particles formation contributing to gelification. Sucrose inhibits the aggregation of casein particles.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1995-1698
  • Languages: Japanese
  • Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 41 - n. 5
  • Publication date: 1994

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