Cargando…

Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs

There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be co...

Descripción completa

Detalles Bibliográficos
Autores principales: Heck, Anisa, Nöbel, Stefan, Hitzmann, Bernd, Hinrichs, Jörg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909656/
https://www.ncbi.nlm.nih.gov/pubmed/35267268
http://dx.doi.org/10.3390/foods11050635
_version_ 1784666233114722304
author Heck, Anisa
Nöbel, Stefan
Hitzmann, Bernd
Hinrichs, Jörg
author_facet Heck, Anisa
Nöbel, Stefan
Hitzmann, Bernd
Hinrichs, Jörg
author_sort Heck, Anisa
collection PubMed
description There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be cost-efficient. Thermal treatments are traditionally used upstream (milk heating) and downstream (pre-concentration heating) in the production of these dispersions, though there is little knowledge as to the effects that combinations of different thermal input levels have on final texture. Therefore, this study investigated combinations of thermal input at different intensities and steps in the production scheme at the pilot scale and the relationships with texture. We demonstrated that increasing the intensity of upstream milk heat treatment, in combination with downstream pre-concentration heating, increases gel firmness and apparent viscosity. Downstream pre-concentration heating produces final fat-free fermented concentrated MPb microgel particles that are resistant to post-heating aggregation. On the other hand, omission of downstream pre-concentration heating results in smaller particles that are sensitive to post-heating aggregation. Furthermore, gel firmness and apparent viscosity increase with post-heating. Consequently, combining different levels of thermal inputs upstream, downstream (pre-concentration) and post-production, can produce fat-free fermented concentrated MPb microgel dispersions with a range of different textures.
format Online
Article
Text
id pubmed-8909656
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-89096562022-03-11 Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs Heck, Anisa Nöbel, Stefan Hitzmann, Bernd Hinrichs, Jörg Foods Article There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be cost-efficient. Thermal treatments are traditionally used upstream (milk heating) and downstream (pre-concentration heating) in the production of these dispersions, though there is little knowledge as to the effects that combinations of different thermal input levels have on final texture. Therefore, this study investigated combinations of thermal input at different intensities and steps in the production scheme at the pilot scale and the relationships with texture. We demonstrated that increasing the intensity of upstream milk heat treatment, in combination with downstream pre-concentration heating, increases gel firmness and apparent viscosity. Downstream pre-concentration heating produces final fat-free fermented concentrated MPb microgel particles that are resistant to post-heating aggregation. On the other hand, omission of downstream pre-concentration heating results in smaller particles that are sensitive to post-heating aggregation. Furthermore, gel firmness and apparent viscosity increase with post-heating. Consequently, combining different levels of thermal inputs upstream, downstream (pre-concentration) and post-production, can produce fat-free fermented concentrated MPb microgel dispersions with a range of different textures. MDPI 2022-02-22 /pmc/articles/PMC8909656/ /pubmed/35267268 http://dx.doi.org/10.3390/foods11050635 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Heck, Anisa
Nöbel, Stefan
Hitzmann, Bernd
Hinrichs, Jörg
Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
title Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
title_full Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
title_fullStr Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
title_full_unstemmed Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
title_short Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs
title_sort tailoring the textural characteristics of fat-free fermented concentrated milk-protein based microgel dispersions by way of upstream, downstream and post-production thermal inputs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909656/
https://www.ncbi.nlm.nih.gov/pubmed/35267268
http://dx.doi.org/10.3390/foods11050635
work_keys_str_mv AT heckanisa tailoringthetexturalcharacteristicsoffatfreefermentedconcentratedmilkproteinbasedmicrogeldispersionsbywayofupstreamdownstreamandpostproductionthermalinputs
AT nobelstefan tailoringthetexturalcharacteristicsoffatfreefermentedconcentratedmilkproteinbasedmicrogeldispersionsbywayofupstreamdownstreamandpostproductionthermalinputs
AT hitzmannbernd tailoringthetexturalcharacteristicsoffatfreefermentedconcentratedmilkproteinbasedmicrogeldispersionsbywayofupstreamdownstreamandpostproductionthermalinputs
AT hinrichsjorg tailoringthetexturalcharacteristicsoffatfreefermentedconcentratedmilkproteinbasedmicrogeldispersionsbywayofupstreamdownstreamandpostproductionthermalinputs