Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone

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Martin, Florence | Cayot, Nathalie | Marin, A. | Journaux, L. | Cayot, Philippe | Gervais, Patrick | Cachon, Rémy

Edité par CCSD ; American Dairy Science Association -

Milk oxidoreduction potential was modified using gases during the production of a model dairy product and its effect on gel setting was studied. Acidification by glucono-δ-lactone was used to examine the physicochemistry of gelation and to avoid variations due to microorganisms sensitive to oxidoreduction potential.Four conditions of oxidoreduction potential were appliedto milk: milk was gassed with air, nongassed, gassed with N2, or gassed with N2H2. The rheologicalproperties and microstructure of these gels were determined using viscoelasticimetry, measurement of whey separation, and confocal laser scanning microscopy. It appeared that a reducing environment led to less-aggregated proteins within the matrix and consequently decreased whey separation significantly. The use of gas to modify oxidoreduction potential is a possible way to improve the quality of dairy products.

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