Stability of texture of fermented milk products in relation to composition
1998
Schkoda, P. | Stumpf, A. | Kessler, H.G. (Technical Univ. of Munich, Freising-Weihenstephan (Germany). Inst. for Dairy Science and Food Process Engineering)
Many different methods for increasing the dry matter of milk are applied during the production of cultured milk products. The texture stability of the milk gel is often attributed to its protein content without taking into account the concentration of low molecular weight solids. The objective of the present study was to examine viscosity and the serum holding capacity of casein gels, which were made from milk concentrate followed by microbial acidification or acidification combined with rennet action. Increase of milk solids was carried out by applying membrane processes in order to obtain 7 / protein, and by the addition of lactose and NaCl. Lactose and minerals increase the serum holding capacity of casein gels. An upper limit of acid induced gel formation at 30 degrees Celsius was observed after the addition of about 1 / NaCl to nanofiltered milk. The rennet action increases the viscosity, but decreases the serum holding capacity of casein gels. Changes in the microstructure during acidification are discussed in relation to composition.
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