ESTUDIO DE LA CONCENTRACIÓN DE CALCIO Y LA PRESENCIA DE HIDROCOLOIDES, EN LA MICRO ESTRUCTURA Y PROPIEDADES DE TEXTURA EN GELES DE PROTEÍNAS LÁCTEAS A BASE DE RENINA STUDY OF THE CONCENTRATION OF CALCIUM AND THE PRESENCE OF HYDROCOLLOIDS IN THE MICRO STRUCTURE AND TEXTURE PROPERTIES OF MILK PROTEIN GELS BASED RENIN

The setting or coagulation is a process in which separation of water and water soluble constituents of milk, such as: lactose, minerals and proteins not flocculated occurs; through partial dehydration of casein gel formed by syneresis or put another way, by the contraction of the proteins that form it. In this flocculation of casein micelles forming a compact gel, the dispersion fluid is serum. This mechanism can take place necessary by lactic acidification or by the addition of rennin. The process in developing rennin-based gels can be modified in such a way that meets customer requirements, through the formation of gels modified by the addition of stabilizers to maintain their texture and microstructure similar to a control gel by use of hydrocolloids, reducing losses of soluble compounds. The combination of hydrocolloids carrageenan, high methoxyl pectin and gelatin are studied in order to generate a more complex network during the preparation of milk protein gels based on rennin, without fundamentally changing its texture or microstructure. An experimental design Placket & Burman type was carried out to understand the interaction between ingredients and filter variables that didn't give a satisfactory answer. In this, it was found that carrageenan in combination with calcium increased the gel strength and elasticity.