Set and stirred acid milk gels through chemical or bacterial acidification
Résumé
It is well known that acid gels made with a bacterial culture or glucono-d-lactone (GDL) and at different incubation
temperatures have different rheological properties and microstructures. Acidification through fermentation leads to gels with large void spaces. Increasing the incubation temperature leads to a higher pH of gelation and more
mineralised gel particles. The aim of this study was to compare the rheological properties of stirred acid gels made with GDL at 20°C or a bacterial culture at 38°C, where extreme microstructures were expected.
Format : Poster