Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

Mokoonlall, Aryama; Nöbel, Stefan; Hinrichs, Jörg

doi:10.1016/j.tifs.2016.05.012

Cited by 73 publications

(80 citation statements)

References 73 publications

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Section: Resultsmentioning

confidence: 97%

“…This gel from milk is destabilised at approximately 40% mainly by hydrophobic interactions. Mechanical stresses then lead to the formation of a microgel from viscoelastic suspension with partially reversible thixotropic properties (Mokoonlall et al, 2016). In their study, Caridi et al (2003) claim that the strains of Lactococcus lactis influenced the reduction of pH at values below 5 after 24 h of incubation at 30°C.…”

Section: Resultsmentioning

confidence: 99%

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Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

Tirado

Vertel-Gallego

Lora-Sánchez

et al. 2017

Int J of Food Sci Tech

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SummaryThe viscoelastic properties provide guidelines to help give meaning to the observations on food products, to relate them to the way in which their structures behave, and to predict or modify their properties. This study analyses the incidence of varying the initial fat content of goat milk on the rheological properties of prepared sour cream. Storage (G 0 ) and loss modulus (G″), as well as complex viscosity (g*) and loss factor values (tan d), were determined at different initial fat contents in goat milk (3.75%, 4.00% and 4.25%). The experimental data were adapted to Maxwell model. All the prepared samples of sour cream meet national and international microbiological standards, and the initial fat content of goat milk influenced the viscoelastic behaviour of sour cream. Structures with prevalent elastic (G 0 ) behaviour were found, and the product that was prepared from goat milk with 4.00% fat content showed the highest elastic modules. This sour cream exhibited higher firmness and better adherence when compared to the samples that were obtained from 3.75% and 4.25% fat-content milk. This sample also exhibited the lowest tangent of the phase angle. Sour cream that was prepared from milk with higher fat content (4.00% and 4.25%) exhibited a semi-solid behaviour along the entire temperature range that was studied. On the contrary, rheological properties of sour cream from 3.75% fat-content milk tend to increase at temperatures above 333.15 K. The viscoelastic behaviour of sour cream was successfully explained under Maxwell model, while data from dynamic viscosity (g 0 ) were adapted to Arrhenius model. Microstructure analysis to the sample considered as the best (from milk with 4.00% of initial fat content) showed that the protein network presented a rough, open surface with aggregates and wide spaces.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

Tirado

Vertel-Gallego

Lora-Sánchez

et al. 2017

Int J of Food Sci Tech

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show abstract

“…bulgaricus. Observa-se que para o processo de fermentação do leite, a temperatura de fermentação pode variar de 37-45°C, e o pH final entre 4,5-4,6, na produção de iogurtes, leites fermentados e bebidas lácteas fermentadas (MOKOONLALL et al, 2016).…”

Section: Introductionunclassified

Elaboração de bebida láctea adicionada de polpa de fruta de cajá, graviola e tamarindo

Silva¹,

Soares²,

Souza³

et al. 2018

REAS

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“…; Schulz‐Collins and Senge ; Mokoonlall et al . ; Ningtyas et al . ) although the impact of downstream processing on the product quality is extremely high.…”

Section: Introductionmentioning

confidence: 99%

“…The formed microgel particles then remain suspended in the serum phase forming thus the next potential structural level. The literature in relation to the effect of post-processing steps on fresh soft cheese is, contrary to, for example acid gels like stirred yoghurt, relatively sparse (Sanchez et al 1996;Schulz-Collins and Senge 2004;Mokoonlall et al 2016;Ningtyas et al 2018) although the impact of downstream processing on the product quality is extremely high. Defects such as structural graininess (Hahn et al 2012a) undesirable synaeresis in the final product as well as overly firm products can occur.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Dang

Pombo

Kulozik

2019

Int J of Dairy Tech

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Water mobility changes during a structure building reaction of full‐fat cream cheese were studied by applying low‐resolution nuclear magnetic resonance. A significant decrease in mobility (T2 relaxation times from 148 to 116 ms) was found in the mobile water phase during texture building. Furthermore, the results were compared to forced synaeresis of the same cheese, which was determined by applying a multistep centrifugation method. The plotted forced synaeresis results displayed the inverse shape of the structure building reaction: ~14.6% at the beginning (0 min), ~7.4% at peak (47 min) of the reaction and ended with ~9.9% (126 min).

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Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure

Cited by 73 publications

References 73 publications

Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

Elaboração de bebida láctea adicionada de polpa de fruta de cajá, graviola e tamarindo

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

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