Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity

The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueous gelatin gels. We studied gels containing two types of gelatin ( A and B ) at concentrations of 1.5, 3.0, 4.5, and 6.67% and within a pH range of 5.3 to 6.6. Bloom strength, breaking force, and hardness depended principally on the gelatin concentration and were independent of pH values. Type B gelatin produced weaker gels than did type A gelatin. As determined by instrumental texture profile analysis, values for retarded recoverable springiness and cohesiveness were very high for all samples. The values for storage modulus over maturation time were greater for milk gels than for water gels, suggesting a stabilization of the network from the milk components. The maturation mechanism and melting temperatures of milk gels proved to be similar to those of water gels. Gelatin has the potential for use in the preparation of a wide range of milk gels with low acidity and interesting textural properties.