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Understanding the contribution of milk constituents to the texture of dairy products: fermented products

Code: 9781801464499
Georg Surber, Harald Rohm and Doris Jaros, Technische Universität Dresden, Germany

Chapter synopsis: This chapter discusses the impact of the main milk components protein, fat and lactose on the texture of fermented milk. It is the three-dimensional protein network formed upon microbial acidification, which primarily dominates the properties of the final milk gel. Main factors of influence are the type and amount of protein used for fortification of the base milk, but also interactions between the different constituents. To make the picture complete manufacturing conditions and processing steps such as homogenisation, heating intensity and the application of mechanical stress affect texture and need to be considered. Finally, hydrocolloids or texturising starter cultures are important tools that contribute to the highly complex issue of texture. A short case study summarises the challenges of finding unambiguous data on the relationship between product texture and specific properties of extracellular polysaccharides.

DOI: 10.19103/AS.2022.0099.20
Table of contents 1 Introduction 2 Protein 3 Fat 4 Lactose 5 Additional factors 6 Case study: exploring heteropolysaccharide structure–function relations 7 Conclusion and future trends in research 8 Where to look for further information 9 Acknowledgement 10 References

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