Abstract
Heat and acid-induced milk gels, such as Indian Paneer cheese, can serve as a meat substitute in various cuisines due to their non-melting and cookable features. This study investigated the effects of acidification temperature (60, 70, 80, or 90 °C) and different acidifiers (citric, lactic, or hydrochloric acids) on the composition, texture, and microstructure of these gels. Across all acids, increasing the acidification temperature reduced the yield of gel due to lower moisture retention. However, the hardness, springiness, and cohesiveness of the gels increased with temperature, influenced by the rate of protein aggregation and calcium recovery. At high temperatures (e.g., 90 °C), gels prepared by citric acid exhibited greater hardness and cohesiveness, but lower springiness compared to those made with lactic or hydrochloric acid. This effect may be attributed to the formation of a more compact gel network, characterized by fewer pores, and lower water mobility.
| Original language | English |
|---|---|
| Article number | 106117 |
| Journal | International Dairy Journal |
| Volume | 161 |
| ISSN | 0958-6946 |
| DOIs | |
| Publication status | Published - Feb 2025 |
Bibliographical note
Funding Information:Acid type had a clear impact on the composition, structure and texture of the gels, and these effects were strongly dependent on the acidification temperature. Higher fat and protein content (dry matter basis) was observed in gels acidified with LA especially at low temperatures (60 and 70 \u00B0C), while CA gels showed higher water-content at these temperatures. Regarding the hardness of the gels acidified with different acids, CA gels were clearly more cohesive than those acidified with LA and HCl, particularly at 90 \u00B0C. This increased hardness and cohesiveness may be due to the formation of smaller fat globules, contributing to a more condensed protein gel network structure, as supported by LF-NMR data. The LF-NMR data indicated that CA gels retained a greater proportion of tigthly bound water, enhancing their texture. The observed differences were likely due to variations in protein aggregation rates, calcium kinetics, and the chelating affinity of citrate and lactate during acidification at varying temperatures. Importantly, this research highlights the critical role of acid choice in optimizing gel properties for food applications. It offers key insights into how different acidulants can be strategically selected to tailor the textural properties of dairy products.The authors would like to thank Yili Innovation Center Europe and China Scholarship Council from the Ministry of Education of P.R. China for financial support.
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