Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt

The effect of milk pH before heating on casein-whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at 80 degrees C for 30 min. The type of protein and size of casein micelle in milk were determined. The storage modulus (G '), loss tangent (tan delta), flow behaviour as well as microstructure, firmness and water holding capacity of the yoghurt samples were measured. Heating milk at pH 7.2 formed mostly soluble protein complexes whereas at pH 6.4 micelle bound complexes was dominant. However, heating milk at pH 6.8 resulted in a relatively compact protein network due to a balanced contribution from both soluble protein/kappa-casein complexes and whey protein-casein micelle associated complexes. Yoghurt prepared with milk heated at pH 6.8 showed significantly higher G ' values, shorter gelation times, higher water holding capacity, firmness and more compact protein network compared to those at pH 6.4, 7.2 and unheated milk. The obtained results demonstrated that milk pH adjustment before heating could be an important factor governing uniform quality yoghurt production.