Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels

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Table I.

Rennet-coagulation parameters obtained for skim milk (SM), homogenized milk (HM) and homogenized milk with Tween (HM-Tw). The values are the means of three replicates. Means in the same column with no common superscript are statistically different (P < 0.05).

	95% CMP (min)	Gel point (min)	1/l* (min)	Radius (min)	G′ after 45′ (Pa)	% Strain at break
SM	28.9^a	37.5^a	16.5^a	36.3^a	43.2^a	20.22^a
HM	17.2^b	25.6^b	9.4^b	16.6^b	52.7^a	33.66^a
HM-Tw	15.6^b	14.7^c	7.3^c	10.3^c	106.2^b	33.37^a