우유의 Gel화에 관한 동력학적 연구 (제1보)

Kinetic Studios of Milk Gelification (Part 1)

The dynamic mechanical properties of milk gel were examined as function of temperature, concentrations of milk and enzyme. The real and imaginary parts of the complex rigdity G' and G' were measured at $2\%$ strain and 5 rad/s of frequency. The results showed that the rigidity of milk gel was dependent on the concentration of milk (C) in such a way that $\sqrt{G'}{\propto}C$. It was found that gel point ($t_g$) was dependent on the concentration of milk as $t_g{\propto}C$, and on the concentration of enzyme as $t_g{\propto}\;1/(E)$, The activation energy of enzymatic reaction stage and coagulation stage were $21.1{\pm}5.8\;kcal/mol$ and $26.4{\pm}1.14\;kcal/mol$, respectively.