Categorization of rheological scaling models for particle gels applied to casein gels

Rennet-induced casein gels made from skim milk were studied rheologically. A scaling model or framework for describing the rheological behavior of gels is discussed and used for classification of the structure of casein gels. There are two main parameters in the model that describe the number of deformable links in a strand and the bendability of the links. In the model at least five types of gel structure can be distinguished. Application of the model to experimental data on rennet-induced casein gels at pH of 6.0–6.6 and 25 °C shows that they contain straight strands with a large number of deformable links. Analysis of the experimental data of the storage modulus, maximum linear strain and yield stress as a function of the volume fraction results in the same information about the gel structure.