Rheological and microstructural properties of rennet-induced milk protein gels formed with Orchis anatolica gum

The effects of Orchis anatolica gum (OaG) on the structural and rheological properties of rennet-induced milk protein gels were investigated. OaG, at 0–0.15%, was added to reconstituted skim milk solutions of identical pH (6.60) and protein content (3.5%). Analyses included dynamic low amplitude oscillatory rheology, forced syneresis (FS) and confocal laser scanning microscopy (CLSM). Addition of 0.10% OaG to reconstituted skim milk solutions decreased the gelation time from 20.2 to 13.4 min, increased the gel firmness from 12.8 to 22.2 Pa and increased FS from 24.4 to 40.7% at 60 min. OaG affected formation of milk protein gel structure by increasing viscosity of the aqueous phase and inducing phase separation, with the balance of these effects dependant on the concentration of OaG. These insights on thermodynamic compatibility between OaG and milk proteins could provide unique functional properties to milk protein gels and facilitate innovation in cheese product development.