Set and stirred acid milk gels through chemical or bacterial acidification

Abstract : It is well known that acid gels made with a bacterial culture or glucono-d-lactone (GDL) and at different incubation temperatures have different rheological properties and microstructures. Acidification through fermentation leads to gels with large void spaces. Increasing the incubation temperature leads to a higher pH of gelation and more mineralised gel particles. The aim of this study was to compare the rheological properties of stirred acid gels made with GDL at 20°C or a bacterial culture at 38°C, where extreme microstructures were expected.
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Poster communications
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https://hal.archives-ouvertes.fr/hal-02244972
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Submitted on : Thursday, August 1, 2019 - 8:01:53 PM
Last modification on : Saturday, August 3, 2019 - 1:25:06 AM

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  • HAL Id : hal-02244972, version 1
  • PRODINRA : 478186

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Marie Renan, Marie-Hélène Famelart, Fanny Guyomarc'H, V Arnoult-Delest, D Pâquet, et al.. Set and stirred acid milk gels through chemical or bacterial acidification. FIL-IDF, Symposioum on Scizentific and Technological challenges in fermented milk, May 2006, Sirmione, Italy. 2006. ⟨hal-02244972⟩

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