Predictive models of the firmness and the clotting time of a rennet gel obtained from casein micelles in different mineral environments: a multifactorial approach - Institut Agro Rennes-Angers Accéder directement au contenu
Poster De Conférence Année : 2017

Predictive models of the firmness and the clotting time of a rennet gel obtained from casein micelles in different mineral environments: a multifactorial approach

Résumé

The minerals, although they represent only a small fraction of the milk components, play a decisive role in the monitoring of the milk functionalities. The balance between the soluble and the colloidal minerals can be adjusted by changing some environmental factors such as the pH, the addition of salts or chelating agents. The individual effects of these factors on the rennet coagulation of milk are already well-documented in the literature. Nevertheless, the manufacture of cheese often implies the simultaneous modifications of at least two of these factors – and the knowledge on this multifactorial complexity is still lacking. The objective of our work was to understand how the multifactorial modifications of the milk mineral fraction affect the rennet coagulation of the casein micelle. A fractional experimental design of five factors (pH modification and supplementation in sodium, calcium and magnesium chloride as well as sodium citrate) was designed in order to produce 42 suspensions of pure casein micelles with different mineral states. Their abilities to coagulate following rennet addition were assessed by measuring two characteristics: the clotting time and the firmness of the casein gels. The statistical approach used in our study enabled us to define predictive models of these characteristics as a function of the five factors mentioned above. Briefly, these models underlined the predominance of the pH and sodium citrate on the variability of the clotting time. Interestingly, they also showed that interactions between the pH and the sodium citrate and between the different added salts cannot be neglected for the prediction of the firmness of the gel. All these results will be discussed in connection with the mineral balance and the physico-chemical characteristics of the modified casein micelles.
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Dates et versions

hal-01608831 , version 1 (03-10-2017)

Identifiants

  • HAL Id : hal-01608831 , version 1
  • PRODINRA : 409148

Citer

Fanny Lazzaro, Stephane Pezennec, Valérie Lechevalier-Datin, Frederic Gaucheron. Predictive models of the firmness and the clotting time of a rennet gel obtained from casein micelles in different mineral environments: a multifactorial approach. 3 .International Symposium on Minerals & Dairy Products, Sep 2017, Wuxi, China. , 2017. ⟨hal-01608831⟩
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