Effects of milk composition proportioning on the texture properties of rennet ge!s produced by reconstituted milk powder

摘要

The texture properties of rennet gels made with different concentrations of milk fat and protein were investigated. The textural variables, water-holding capacity and apparent viscosity of rennet gels were closely correlated with the reduced fat ratio in the reconstituted milk powder. The demonstrable difference in textural variables was found using the principal component analysis. The apparent viscosity of these gels significantly decreased and the water-holding capacity showed less change compared to the rennet gel made with raw milk. Totally, the gel produced by reconstituted milk powder had less hardness and adhesive, low gumminess, chewiness and viscosity, and more cohesiveness.