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

The structure of stirred fermented milk products such as yoghurt, Greek-style yoghurt and fresh cheese is an essential criterion for consumer acceptance. It is determined by various factors ranging from the milk base composition to starter culture to mechanical forces occurring during filling. The e...

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Veröffentlicht in:	Trends in food science & technology 2016-08, Vol.54, p.26-36
Hauptverfasser:	Mokoonlall, Aryama, Nöbel, Stefan, Hinrichs, Jörg
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical engineering Fermentation Mechanical stresses Microgels Milk Post-processing Proteins Rheology Stirred fermented milk products Stress concentration Structural properties Yoghurt
Online-Zugang:	Volltext
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