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Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic culture

Published online by Cambridge University Press:  01 February 1997

ASHRAF N. HASSAN  and
JOSEPH F. FRANK
ASHRAF N. HASSAN
Affiliation:
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610, USA
JOSEPH F. FRANK
Affiliation:
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610, USA
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Abstract

Microstructural and textural characteristics of rennet curd made from rehydrated non-fat dried milk standardized to 40 g fat/l were compared with those of non-fat curd made with capsule-forming non-ropy lactic culture. Microstructure examination using confocal scanning laser microscopy indicated that the presence of a capsule-forming culture produced an open casein network with large pores. Distribution of fat globules was observed within the undisturbed casein structure after staining with a fluorescent lipophilic dye which was added to the milk before coagulation. Bacterial capsules and milk fat reduced curd tension and firmness of rennet curd to similar levels.

Type
Research Article
Information
Journal of Dairy Research , Volume 64 , Issue 1 , February 1997 , pp. 115 - 121
Copyright
Proprietors of Journal of Dairy Research 1997

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