摘要 : This manuscript describes the <i>in situ</i> investigation of the rennet-induced aggregation of skim milk recombined with emulsion droplets stabilised with whey protein isolate (WPI) and sodium caseinate (NaCas) in isolation or in... 展开 This manuscript describes the <i>in situ</i> investigation of the rennet-induced aggregation of skim milk recombined with emulsion droplets stabilised with whey protein isolate (WPI) and sodium caseinate (NaCas) in isolation or in combination. The experiments were conducted with two levels of rennet as well as with and without added CaCl₂. Diffusing wave spectroscopy and small deformation rheology were used to follow the gelation behaviour. In addition, scanning electron microscopy was employed to observe changes in the aggregation state of the oil droplets. We report that the presence of WPI-stabilised droplets did not alter the gelation behaviour of the casein micelles in recombined milks, even in the presence of added CaCl₂. In contrast, NaCas-stabilised droplets in solution impaired the rennetability of the recombined milk, even after the addition of CaCl₂. The mixture of both proteins at the interface was also investigated. When the WPI covering the fat droplets was gradually and systematically substituted by NaCas, any amount over 30% also impaired the rennetability of the milks. It was speculated that the increased steric repulsion of the oil droplets in conjunction with an increase in NaCas present in the serum phase in the recombined milks were the most likely contributors to the impaired rennetability of the casein micelles 收起