TITLE:
Effect of Bacteria Exopolysaccharide on Milk Gel Formation
AUTHORS:
Ratmawati Malaka, Tomio Ohashi, Sudirman Baco
KEYWORDS:
Exopolysaccharide; Viscosity; Milk Gel
JOURNAL NAME:
Open Journal of Forestry,
Vol.3 No.4B,
November
7,
2013
ABSTRACT: The main objective of this study was to
determine effect of exopolysaccharide (EPS) from bacteria on formation of milk
gel. Milk gel was made from 10%, 15% and 20% Reconstituted Skim Milk (RSM). EPS
at different concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% according to
our previous study) were added to RSM, heated at 60°C for 30 minute and 85°C
for 30 second and cooled to 5°C before viscosity and pH were examined using viscometer and
pH-meter. Viscosity was dependent on the concentrations of skim milk, increasing as the concentration of
RSM increased. Lower concentration of EPS, viscosity showed a slight increase, but at 0.4% EPS,
viscosity of milk gel increased rapidly and continued to increase up to 1%. Microstructure
was determined using scanning electron microscope to evaluated milk gel
formation. Interaction between milk protein and EPS was showed as network aggregate
one and another. EPS function as binding agent between one molecule of casein
and another. These results indicated
that EPS could use to increase quality of milk gel.
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