Effect of carrageenan addition on the rennet-induced gelation of skim milk

BACKGROUNDCarrageenan (CG) (-CG, -CG and -CG) was added to skim milk and the rennet-induced aggregation was studied. Caseinomacropeptide (CMP) release, diffusing wave spectroscopy (DWS) and rheology were used to follow the structural dynamics of casein micelles during gelation. The influence of carrageenan on the nature of protein interactions in the gels was investigated using a combination of ultracentrifugation and specific dissociating agents. RESULTSFor the recombined samples containing -CG and low concentrations of -CG and -CG, the CMP release was slowed down; however, the development of DWS and rheological parameters was similar to that of the control sample, and the increase in the incorporation of proteins through calcium bridges and hydrophobic interactions may be the most likely contributors. For the recombined samples containing high concentrations of -CG and -CG, other factors may impede the gel formation process. CONCLUSIONHigh concentrations of -CG and -CG strongly interfered with the rennet-induced aggregation, interrupted the interaction of caseins and therefore may contribute to good quality of low-fat cheese. (c) 2016 Society of Chemical Industry