Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques

Modified waxy maize starch (1%, w/v) was added to skim milk and the mixtures were heated and homogenized. Acidification was conducted at 40 °C, using either glucono-δ-lactone (GDL) or a commercial starter culture. The physico-chemical changes occurring during acidification were monitored using small oscillatory rheology, diffusing wave spectroscopy and ultrasound spectroscopy. A similar gelling behaviour was noted for GDL and bacterial-induced gels; however, a difference was noted in the values of storage modulus (G′). The presence of starch did not seem to affect the development of the gel structure, nor the mobility and positional correlations of the casein micelles during acidification. On the other hand, starch increased the final storage modulus, G′ of the acid milk gels. These results indicate the absence of direct interactions between micelles and the modified starch granules.