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

Abstract : The viscoelastic properties of acid milk gels containing small amounts of different fats were investigated. Skim milk was reconstituted from ultra low-heat skim milk powder and emulsions made with 2% (v/v) sunflower oil, olive oil, groundnut oil, or anhydrous milk fat using a pressure homogenizer. Acidification at 20 °C for 14 h to pH ∼4.6 was achieved by adding glucono-δ-lactone to the emulsion. Stress relaxation testing enabled determination of the firmness and the solid-like properties, i.e., elasticity. Regardless of the physical state of the fat, emulsion gels exhibited higher firmness than fat-free gels, despite the low fat level used. The firmness of the gels containing this small quantity of fat was more sensitive to temperature than was the firmness of fat-free gels. The relaxation time was higher in the presence of fat crystals. Modifications in the rheological properties of gels containing fat were attributed to fat droplets acting as active filler particles.
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G. Houzé, Eliane Cases, B. Colas, Philippe Cayot. Viscoelastic properties of acid milk gel as affected by fat nature at low level. International Dairy Journal, Elsevier, 2005, 15 (10), pp.1006-1016. ⟨10.1016/j.idairyj.2004.09.007⟩. ⟨hal-02295774⟩

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