TEMPERATURE AFFECTS MICROSTRUCTURE OF RENNETED MILK GEL

Scanning electron microscopy (SEM) and permeability measurements were used to evaluate the effect of coagulation temperature on renneted reconstituted milk gel characteristics (gelation and coagulation), especially with regard to gel microstructure and permability. SEM of milk gel showed casein micelle strands and clusters linked to form a very porous framework with gaps delimited by discontinuous walls. Casein micelles fused together more tightly and strands and clusters became denser and thicker as coagulation temperature increased, resulting in a more open structure with increased permeability.