INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system
RODRÍGUEZ ANALÍA; LEMA PATRICIA; PIAGENTINI ANDREA; ROZYCKI SERGIO; CUFFIA FACUNDO; PANIZZOLO LUIS
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Lugar: Londres; Año: 2016 vol. 70 p. 197 - 197
Browning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the inuence of temperature and sucrose content on this process were studied. Kubelka?Munk index and subjective heat stability tests were used to monitor nonenzymatic browning and to determine gelation time. Browning and gelation processes showed different kinetics where gelation was shown to occur much faster than browning. Both independent variables(temperature and sucrose content) had signicant inuence in both processes, where temperature had the higher impact.