The research investigated the influence of NaCl on the colloidal and rennet coagulation properties of concentrated milk. Milk was concentrated to 1×, 3×, and 5× using ultrafiltration. Rennet gelation was followed by rheology and diffusing wave spectroscopy. Soluble protein, total and diffusible calcium and phosphate, size, and zeta potential were also measured as a function of concentration history. In the presence of 300mM NaCl, colloidal calcium phosphate solubilized and pH and the negative charge on the surface of casein micelles decreased. Increasing the volume fraction caused the formation of stiffer gels for both samples with or without NaCl. The addition of NaCl caused a significant increase in the bulk viscosity of the milk concentrated 5× and a decrease in turbidity. The concentration had no effect on the gelation time of control samples, nor on the kinetics of caseinomacropeptide release. On the other hand, rennet gelation was retarded by the addition of NaCl, and the gels showed lower elastic moduli compared with those obtained with control milk.
Keywords: casein micelles; concentrated milk; rennet gelation; sodium chloride.
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