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micellar casein powder

Journal of Dairy Research (1)

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Effect of dairy powder rehydration state on gel formation during yogurt process
Marie Celeste Karam, Claire Gaiani, Reine Barbar, Chadi Hosri, Joel Scher
Journal:

Journal of Dairy Research / Volume 79 / Issue 3 / August 2012

Published online by Cambridge University Press:

04 April 2012, pp. 280-286

Print publication:

August 2012
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Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration process into an opaque environment such as milk. Whereas the gel point was delayed proportionally to the powder rehydration length, the storage modulus appears unaffected. Besides, the gelation onset was not altered by the powder age.