| Autor: |
Laursen, Anne Katrine, Rovers, Tijs A. M., Ipsen, Richard, Ahrné, Lilia |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Laursen, A K, Rovers, T A M, Ipsen, R & Ahrné, L 2022, ' Texture and microstructure of heat and acid induced gels from buffalo and cow milk ', International Dairy Journal, vol. 129, 105299 . https://doi.org/10.1016/j.idairyj.2021.105299 |
| DOI: |
10.1016/j.idairyj.2021.105299 |
| Popis: |
Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardized to 3, 4.5 and 6 % fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85 °C. Effects on composition, microstructure and textural properties were investigated. The total solids yield was on average 18% higher for buffalo than cow milk gels. A higher fat content in the gels and softer gels regardless of milk origin. Buffalo milk gels were significantly harder and had a denser protein network compared to cow milk gels with the same milk fat content and produced under the same conditions. Increase in heating time caused softening of gels with 6% fat independent of milk origin. This work shows the potential of modifying cow milk composition to modulate the texture of gels. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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