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Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels

Abstract : The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 °C for 10 min) enriched with calcium chloride (CaCl 2 ) and hydrogen phosphate dihydrate (Na 2 HPO 4 2H 2 O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus ( G ʹ) and loss modulus ( G ʺ) of camel milk gels showed significant ( P < 0·05) lower values than those of cow milk gels. The preheating of camel milk at 50 °C affected negatively the gelation properties, while the preheating at 70 °C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl 2 added at 10 and 20 mM to preheated camel and cow milk reduced significantly ( P < 0·05) the gelation time and increased the gel firmness. In contrast, Na 2 HPO 4 2H 2 O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 °C, and even no gelation for preheated camel milk at 70 °C.
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https://hal-univ-artois.archives-ouvertes.fr/hal-03759722
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Submitted on : Wednesday, August 24, 2022 - 2:09:15 PM
Last modification on : Thursday, August 25, 2022 - 11:18:48 AM

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Mohammad Kamal, Mohammed Foukani, Romdhane Karoui. Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels. Journal of Dairy Research, Cambridge University Press (CUP), 2017, 84 (2), pp.220-228. ⟨10.1017/S0022029917000152⟩. ⟨hal-03759722⟩

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