Gelation Mechanism of Pressure-induced Gel from Freeze-concentrated Milk.

Abstract

A combination of freeze-concentration and pressurization was used to produce gels from cows' raw milk without the use of gelling agents. Gelation was observed when milk was freeze-concentrated at TS concn. of Ú25%. Gelation was inhibited by EDTA and urea but promoted by sucrose. Pressurization resulted in formation of casein particles of a size that was between those of micelles and submicelles; these intermediate sized particles are considered to have contributed to pressure-induced gelation. It is suggested that sucrose inhibited aggregation of casein particles. [From En summ.]