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Milk gelation studied with small angle neutron scattering techniques and Monte Carlo simulations
Léon F van Heijkamp1, Ignatz M de Schepper, Markus Strobl
1Department of Radiation, Radionuclides & Reactors, Delft University of Technology, Mekelweg 15, 2629 JB Delft, The Netherlands. L.F.vanHeijkamp@tudelft.nl
The Journal of Physical Chemistry. A
|February 4, 2010
Summary
Acidification triggers the sol-gel transition in milk, forming small aggregates initially and larger structures over time. Neutron scattering and simulations reveal aggregation kinetics and structural changes during yogurt formation.
Area of Science:
- Food science and materials science
- Colloid and interface science
Background:
- The sol-gel transition in milk is a complex process involving casein micelle aggregation.
- Understanding this transition is crucial for dairy product development, like yogurt production.
Purpose of the Study:
- To investigate the sol-gel transition of fat-free milk upon acidification.
- To characterize the aggregation kinetics and structural evolution during yogurt formation.
- To compare experimental neutron scattering data with Monte Carlo simulations.
Main Methods:
- Utilized spin-echo small angle neutron scattering (SESANS) and ultrasmall angle neutron scattering (USANS) for structural analysis and kinetic measurements.
- Employed Monte Carlo simulations of cluster-cluster aggregation (RLCA to DLCA) using adhesive hard spheres.
- Modeled milk as casein micelles and yogurt structure using a self-affine model.
Main Results:
- Experimental observations of milk particle sizes and yogurt length scales were consistent with literature.
- Kinetic USANS data provided insights into the growth of the typical length scale during aggregation.
- Simulation models qualitatively predicted experimental data, showing good agreement in correlation lengths but differing in longest scales.
Conclusions:
- Small, mobile aggregates form within the first 3 hours, influencing system dimensionality.
- Large, inert structures develop between 2 and 8 hours, determining the system's typical length scale.
- The study provides a comprehensive understanding of milk's colloidal gelation process.
