Food Science - pH-T route and T-pH route of acid-induced gel

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pH-T route and T-pH route of acid-induced gel

Printed From: Dairy Science and Food Technology
Category: Food Science
Forum Name: Food Science
Forum Description: Chemistry, microbiology, physics associated with food
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=35
Printed Date: 23 Apr 2024 at 8:12am
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Topic: pH-T route and T-pH route of acid-induced gel

Posted By: Guests
Subject: pH-T route and T-pH route of acid-induced gel
Date Posted: 19 Mar 2010 at 8:05pm

I have read a paper which is about the pH-T route and T-pH route of acid-induced milk gel.

pH-T route means that acidified at low temperature (GDL is uesd in that paper), then heat until gel is formed.

T-pH route means that heat to high temperature and then acidified with GDL until milk form gel.

the result is that pH-T gel is greatly stronger than T-pH gel.

the reason is that at low pH there is more serum casein, when heat serum casein become part of the protein network thus make the gel stronger (i.e. higher G')

Replies:

Posted By: Guests
Date Posted: 19 Mar 2010 at 8:06pm

I use kefir grains to make fermented milk.

before I know these two routes,I first warm the milk and start acidification,then I get a incompact gel which is easy to break.

then I change the process,first I ferment a part of milk to a low pH with kefir then I add 4C cold milk into fermented milk.stir and wait for some minutes ,then heat it until it gel. at last I get a stronger gel ,less whey is release,looks like a soft tofu!!!