The structure of fermented milk products as influenced by technology and composition
1998
Kessler, H.G. (Technical Univ. of Munich, Freising-Weihenstephan (Germany). Inst. for Dairy Science and Food Process Engineering)
No other milk constituents have such a profound influence on the structure and organoleptic properties of fermented milk products as the caseins and whey proteins, both also as components of newly formed membranes of fat globules by homogenization. A combination of new processing techniques and changes in composition, pH value and ionic environment can give rise to new products with almost any imaginable properties. Furthermore, studies of the reaction kinetics of the denaturation of whey proteins have progressed so far that it is possible to calculate the degree of denaturation of beta-lactoglobulin and alpha-lactalbumin after heat treatment at any given temperature/time combination. At the same time it was discovered that there was a close correlation between the degree of denaturation of beta-Lg and a number of product properties. Thus, by choosing appropriate processing conditions, products with exactly the intended properties can be produced. This is also the key to the development of new milk products, the improvement of product quality, and the development of the best possible process.
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