pH-T route and T-pH route of acid-induced gel |
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childream
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Posted: 19 Mar 2010 at 8:06pm |
I use kefir grains to make fermented milk.
before I know these two routes,I first warm the milk and start acidification,then I get a incompact gel which is easy to break. then I change the process,first I ferment a part of milk to a low pH with kefir then I add 4C cold milk into fermented milk.stir and wait for some minutes ,then heat it until it gel. at last I get a stronger gel ,less whey is release,looks like a soft tofu!!! |
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childream
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I have read a paper which is about the pH-T route and T-pH route of acid-induced milk gel.
pH-T route means that acidified at low temperature (GDL is uesd in that paper), then heat until gel is formed. T-pH route means that heat to high temperature and then acidified with GDL until milk form gel. the result is that pH-T gel is greatly stronger than T-pH gel. the reason is that at low pH there is more serum casein, when heat serum casein become part of the protein network thus make the gel stronger (i.e. higher G') |
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