Acid-rennet skim milk gels were formed by simultaneous bacterial fermentation and renneting at three different temperatures at constant inoculum level. Temperatures >24 °C accelerated milk acidification and resulted in firmer and more cohesive gels. It was possible to shorten the acidification process from ∼795 min (28 °C) to ∼600 min (32 °C) without affecting curd quality; there was no significant difference in texture properties between curds formed at 28 or 32 °C. Internal structure of curds, observed using scanning electron microscopy, was substantially affected by acidification rate. More crosslinking and thicker bonds were formed when milk was coagulated at 32 °C compared with 24 or 28 °C. Faster network formation at 32 °C resulted in bigger pores, favouring whey leakage. Increasing temperature significantly increased syneresis, due to intensified intra-network rearrangements. Milk incubation temperature can therefore be used as a process variable to increase syneresis and alter acid-rennet gel texture.

酸性凝乳酶脱脂乳凝胶是通过在三种不同温度下以恒定接种量同时进行细菌发酵和凝乳酶形成的。> 24 °C 的温度会加速牛奶酸化，并导致凝胶更坚固、粘性更强。在不影响凝乳质量的情况下，可以将酸化过程从~795 分钟（28°C）缩短到~600 分钟（32°C）；在 28 或 32 °C 形成的凝乳之间的质地特性没有显着差异。使用扫描电子显微镜观察到的凝乳的内部结构受到酸化速率的显着影响。与 24 或 28 °C 相比，当牛奶在 32 °C 下凝固时，会形成更多的交联和更厚的键。在 32°C 下更快的网络形成导致更大的孔隙，有利于乳清泄漏。升高温度显着增加脱水收缩，由于网络内部重组的加剧。因此，牛奶孵化温度可用作工艺变量以增加脱水收缩和改变酸凝乳酶凝胶质地。