Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels

The objective of this study was to evaluate the effect of inulin as a fat replacer on the rheological properties, coagulation kinetics, and syneresis of milk gels. A randomized factorial design, replicated 3 times, with 3 inulin concentrations (0, 3, and 6%), 2 levels of fat (

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Bibliographic Details
Published in:Journal of dairy science 2013-04, Vol.96 (4), p.1984-1996
Main Authors: Arango, O., Trujillo, A.J., Castillo, M.
Format: Article
Language:English
Subjects:
Animals
Caseins - chemistry
Caseins - metabolism
Chemical Phenomena
Chymosin - metabolism
Fat Substitutes - pharmacology
Gels - chemistry
inulin
Inulin - pharmacology
Kinetics
Milk - chemistry
milk coagulation properties
near-infrared sensor
Rheology
syneresis
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Summary:The objective of this study was to evaluate the effect of inulin as a fat replacer on the rheological properties, coagulation kinetics, and syneresis of milk gels. A randomized factorial design, replicated 3 times, with 3 inulin concentrations (0, 3, and 6%), 2 levels of fat (
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2012-5763