Amélioration de la stabilité thermique du lait par modulation du potentiel d'oxydoréduction
|Advisor:||Pouliot, Yves; Britten, Michel|
|Abstract:||Common heat treatments applied to milk cause undesirable modifications. The goal of this project was to gain knowledge on the effect of an electroreductive treatment on heat-induced modifications in milk. The evaluation of rennet coagulation kinetics showed that the lagtime of electroreduced milk is lower than that of degassed or reference milk gel, whereas firmness is higher. Physico-chemical analyses show that electroreduced milk also has a higher thiol concentration. The study of heat coagulation time shows that electroreduced milk thermal stability, with pH higher than 6,90, is up to 5 times higher than that of the control. Moreover, electroreduced and degassed milks, heated at 140 ºC, have a higher thiol concentration than reference milk.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||12 April 2018|
|Collection:||Thèses et mémoires|
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