Viscoelastic properties of acid milk gel as affected by fat nature at low level

Acid coagulation properties and suitability for yogurt production of cows’ milk treated by high-pressure homogenisation

“…Milk fat globules may act either as inert fillers (structure breakers) when they do not interact with casein particles or as structure promoters when they interact positively with the protein matrix (Van Vliet & Dentener-Kikkert, 1982;Van Vliet, 1988). This is consistent with the conclusions of Houze´, Cases, Colas, and Cayot (2005), who observed an increase in gel firmness when milk fat globules were covered with proteins (interacting material). Cano-Ruiz and Richter (1996) observed the presence of b-Lg attached to k-casein in the milk fat globule membrane after heat treatment at 85 1C and homogenisation at 90 MPa.…”

A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks

“…Table 1 also illustrates the significant increase in H1 values (P < 0.01) occurring in yoghurt samples as a function on an increase of fat content from 0.1% to 3.5%. The ability of fat droplets, acting as active filler particles, to increase the firmness and solidlike properties of acid milk gels has been described by Houze, Cases, Colas, and Cayot (2005). In respect of the other textural properties, yoghurts from TS milk showed higher gumminess and chewiness with mean values of 1.32 vs 0.39 and 17.9 vs 5.7, respectively, while the springiness and cohesiveness parameters were almost the same as those of control yoghurts.…”

Flavour release at gas/matrix interfaces of stirred yoghurt models

“…The dependence of temperature and fat content could also be explained by the dairy gel structure which was affected differently depending on its fat content. The gel firmness of fat-free gels was not affected by a temperature increase from 5 to 10 1C, inversely, it decreased by 16% and 7%, respectively, for dairy gels with 2% olive oil and milk fat (Houze´, Cases, Colas, & Cayot, 2005). These structural modifications induced shrinkage of the casein particles which could have increased the gel density.…”