Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation - Université d'Artois Accéder directement au contenu
Article Dans Une Revue Journal of Food Science and Technology Année : 2017

Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

Mohammad Kamal
  • Fonction : Auteur
Mohammed Foukani
  • Fonction : Auteur
Romdhane Karoui

Résumé

The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl2) and hydrogen phosphate dehydrate (Na2HPO4*2H2O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G′) and loss modulus (G″) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na2HPO4*2H2O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.

Dates et versions

hal-03759773 , version 1 (24-08-2022)

Identifiants

Citer

Mohammad Kamal, Mohammed Foukani, Romdhane Karoui. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation. Journal of Food Science and Technology, 2017, 54 (2), pp.439-446. ⟨10.1007/s13197-016-2480-9⟩. ⟨hal-03759773⟩
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