Effect of SDS on Acid Milk Coagulability

ABSTRACT To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, acid milk coagulability was either enhanced...

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Bibliographic Details
Published in:Journal of food science 2001-05, Vol.66 (4), p.555-560
Main Authors: Lefebvre-cases, E., DE LA Fuente, B. TARODO, Cuq, J.L.
Format: Article
Language:English
Subjects:
acid milk gel coagulability
Acids
Biological and medical sciences
Effects
Food industries
Fundamental and applied biological sciences. Psychology
Milk
Milk and cheese industries. Ice creams
Sodium
sodium dodecyl sulphate
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Summary:ABSTRACT To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, acid milk coagulability was either enhanced or reduced. Main pH‐induced biochemical changes were preserved despite the presence of SDS (such as pH‐induced demineralization and pH‐induced protein solubilization). It could be assumed that SDS‐modified casein micelles ability to coagulate by lowering of pH might seem to be governed essentially by the level of SDS‐induced k‐casein micellar dissociation, at natural milk pH.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb04601.x