Dairy foods: Fluorescence Spectroscopy Investigation of Acid- Or Rennet-Induced Coagulation of Milk

摘要

Milk coagulation is the primary step in the develop- ment of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescence spectroscopy has been used to investigate structure evolution, at a molecular level, during milk coagulation. We studied three different coagulation processes, which are known to generate gels exhibiting different textures and struc- tures. Emission fluorescence spectra of the protein tryp- tophanyl residues were recorded for each system during the milk coagulation kinetics.