Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

Moussier, Marine; Huc-Mathis, Delphine; Michon, Camille; Bosc, Véronique

doi:10.1016/j.jfoodeng.2018.12.018

Cited by 9 publications

(5 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The microstructure of stirred fermented dairy products is often described as a "suspension" of microgels (weakly interconnected) into serum (Gilbert et al, 2020b;Lucey, 2004;Moussier et al, 2019a;Moussier, Huc-Mathis, Michon, & Bosc, 2019b; van Marle et al, 1999;Zoon, 2003).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Studying stirred yogurt microstructure and its correlation to physical properties: A review

Gilbert

Turgeon

2021

Food Hydrocolloids

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

“…Microgels are generally defined as individual or aggregated fragments of set gel that were not destroyed during shearing (Gilbert et al, 2020b;Mellema et al, 2002;Moussier et al, 2019b;Rasmussen, Janhøj, & Ipsen, 2007;van Marle, 1998;Weidendorfer, Bienias, & Hinrichs, 2008).…”

Section: Introductionmentioning

confidence: 99%

Studying stirred yogurt microstructure and its correlation to physical properties: A review

Gilbert

Turgeon

2021

Food Hydrocolloids

View full text Add to dashboard Cite

“…Given the proprietary nature of these activities, they are not typically described in the literature. There is a good example of reverse engineering, however, applied to a scaled-down stirred yogurt process, which was designed to match a reference product produced at a pilot scale (Moussier et al 2019). The same principles can also be applied to reverse engineer milk products from different species or plant-based milk, resulting in products that resemble typical dairy products.…”

Section: Reverse Engineeringmentioning

confidence: 99%

New Insights into Cheese Microstructure

Ong

et al. 2022

Annu. Rev. Food Sci. Technol.

View full text Add to dashboard Cite

Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.

show abstract

“…These oligosaccharide samples always showed the lowest acidification rates (Figure 5) regardless of the osmotic pressure, as adjusted by SMP and TMP (section 3.2.1). Applying GDL, higher rates controversially resulted in stiffer (Moussier, Huc-Mathis, Michon & Bosc, 2019) as well as softer acidified milk gels (Jacob et al, 2011) depending on the absolute GDL mass fraction range of 0.5 -1.5% and -7%, respectively. Moussier et al (2019) also found that at medium acidification rates and final pH of around 4.5, as close to lactic acid fermentation, additional GDL increased the initial firmness of brittle gels, which tend to collapse subsequently.…”

Section: Hierarchical Clustering By Acidification Rate 333mentioning

confidence: 99%

“…Applying GDL, higher rates controversially resulted in stiffer (Moussier, Huc-Mathis, Michon & Bosc, 2019) as well as softer acidified milk gels (Jacob et al, 2011) depending on the absolute GDL mass fraction range of 0.5 -1.5% and -7%, respectively. Moussier et al (2019) also found that at medium acidification rates and final pH of around 4.5, as close to lactic acid fermentation, additional GDL increased the initial firmness of brittle gels, which tend to collapse subsequently. Thus, low gel firmness, small microgel particles and low apparent viscosity of our yogurt samples prepared from OsLu and lactulose could result from lower acidification rates (Horne, 1999) as caused by an inhibited fermentation.…”

Section: Hierarchical Clustering By Acidification Rate 333mentioning

confidence: 99%

Physical properties of synbiotic yogurts as affected by the acidification rate

Delgado-Fernández

Moreno

Corzo

et al. 2020

International Dairy Journal

View full text Add to dashboard Cite

Synbiotic yogurts are fermented using a probiotic starter culture and prebiotics, which are claimed to promote health benefits. In previous studies, we have shown that new prebiotic oligosaccharides derived from lactulose (OsLu) are chemically stable during fermentation and cold storage. This study aims to test how physical properties are affected while adding OsLu and lactulose at concentrations reasonable for fermented milks' consumption (2% and 4%). 66 stirred yogurts were produced from skimmed milk (<0.1% fat), as high-heated (95ºC, 256 s) after prebiotic supplementation. Protein content was standardized (4.5-5.2%) by skim milk powder (SMP) or total milk protein (TMP). Lactose and maltodextrin served as inert carbohydrate controls. Fermentation was significantly slowed down by OsLu or lactulose, regardless of the concentration, indicating a substrate inhibition. Such gels were softer and resulted in less viscous yogurt. Multivariate analysis revealed a clustering into samples containing either OsLu, lactulose, or the inert carbohydrates with acidification rate being the most prominent feature.

show abstract

Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

Cited by 9 publications

References 29 publications

Studying stirred yogurt microstructure and its correlation to physical properties: A review

Studying stirred yogurt microstructure and its correlation to physical properties: A review

New Insights into Cheese Microstructure

Physical properties of synbiotic yogurts as affected by the acidification rate

Contact Info

Product

Resources

About