Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Tempe

The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the conditions of a fixed weight ratio of rennet to casein micelle. The gelation rate for the casein micelle suspension decreased abruptly with decreasing temperature and the maximum modulus shows a ma..