Tailoring Physical Properties of Fermented Dairy Products

A special issue of Dairy (ISSN 2624-862X). This special issue belongs to the section "Milk Processing".

Deadline for manuscript submissions: closed (10 July 2023) | Viewed by 7428

Special Issue Editors

Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany
Interests: fermented milks; cheese; starter cultures; rheology; milk proteins; cross-linking proteins
Special Issues, Collections and Topics in MDPI journals
Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany
Interests: exopolysaccharides (EPS); dairy technology; fermented milk; food rheology and texture; cheese

Special Issue Information

Dear Colleagues,

Consumer acceptance of fermented dairy products such as yogurt or fresh cheese depends mainly on their physical properties such as water binding capacity, texture and rheology. However, there is still a wide gap left open for research, mainly due to the complex interplay between milk constituents, starter cultures and manufacturing parameters. This Special Issue therefore focuses on a wide range of strategies that each contribute to the physical properties of fermented dairy products, including the alternation of process parameter and innovative manufacturing methods, fortification of base milk, addition of non-dairy hydrocolloids during production and specific lactic acid bacteria that produce exopolysaccharides.

Thus, we would like to invite authors to contribute to this Special Issue dealing with tailoring the physical properties of set, stirred and concentrated fermented dairy products.

Dr. Doris Jaros
Dr. Georg Surber
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Dairy is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented milk
  • yoghurt
  • fresh cheese
  • dairy manufacture
  • milk constituents
  • exopolysaccharide
  • hydrocolloids
  • texture
  • rheology

Published Papers (4 papers)

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Research

12 pages, 2639 KiB  
Article
High Protein—Low Viscosity? How to Tailor Rheological Properties of Fermented Concentrated Milk Products
by Nico Piskors, Anisa Heck, Jessica M. Filla, Zeynep Atamer and Jörg Hinrichs
Dairy 2023, 4(4), 594-605; https://doi.org/10.3390/dairy4040041 - 10 Nov 2023
Viewed by 946
Abstract
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of these products and, hence, lead to reduced crowding effects [...] Read more.
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of these products and, hence, lead to reduced crowding effects and thus lower viscosities and yield stress. Besides that, the particle size distribution (span) should stay unaltered. Increasing the energy input during the sonication of fat-free fresh cheese with a protein content of 8.9 ± 0.4% decreased the volume fraction below the limit for concentrated products (ϕ = 0.4), while the particle size also decreased. This led to a narrowed span and, hence, the viscosity should have increased; however, the results showed that viscosity and yield stress were decreasing. Consequently, the influence of the span was neglectable for concentrated fermented milk products with volume fractions below the concentrated area. Furthermore, the sonicated samples showed no syneresis over a storage time of two weeks. The sonicated samples reached similar rheological properties to commercial stirred yogurt, which demonstrated the suitability of high-power ultrasound as a post-treatment to tailor the rheological properties of high-protein fermented milk products. Full article
(This article belongs to the Special Issue Tailoring Physical Properties of Fermented Dairy Products)
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20 pages, 4413 KiB  
Article
Inline Particle Size Analysis during Technical-Scale Processing of a Fermented Concentrated Milk Protein-Based Microgel Dispersion: Feasibility as a Process Control
by Anisa Heck, Stefan Nöbel and Jörg Hinrichs
Dairy 2023, 4(1), 180-199; https://doi.org/10.3390/dairy4010013 - 21 Feb 2023
Viewed by 1809
Abstract
Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline particle size analysis using focused [...] Read more.
Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline particle size analysis using focused beam reflectance measurement (FBRM) to obtain real-time information regarding the particle size of a fat-free fermented concentrated milk product, namely, fresh cheese. By comparing inline particle size data to offline particle size, apparent viscosity, protein content and processing information, the potential to use inline particle size analysis as a process monitoring and control option during fresh cheese production was assessed. Evaluation of inline particle size after fermentation and before further processing, e.g., after a buffering tank, shows promise as a means to control variance of product entering downstream processing and, thus, improve final product consistency over time. Measurement of inline particle size directly before filling could allow for precise control of final product characteristics by the use of mechanical or mixing devices placed before the inline measurement. However, attention should be given to the requirements of the inline measurement technology for accurate measurement, such as product flow rate and pressure. Full article
(This article belongs to the Special Issue Tailoring Physical Properties of Fermented Dairy Products)
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16 pages, 2320 KiB  
Article
Effect of the Heat Exchanger Type on Stirred Yogurt Properties Formulated at Different Total Solids and Fat Contents
by Noémie Lussier, Audrey Gilbert, Daniel St-Gelais and Sylvie L. Turgeon
Dairy 2023, 4(1), 108-123; https://doi.org/10.3390/dairy4010008 - 29 Jan 2023
Cited by 1 | Viewed by 2147
Abstract
In this work stirred yogurts were produced using a technical scale pilot in which the cooling step was processed using either a tubular (THX; low shear) or a plate (PHX, high shear) heat exchanger. The aim was to determine how total solids (TS, [...] Read more.
In this work stirred yogurts were produced using a technical scale pilot in which the cooling step was processed using either a tubular (THX; low shear) or a plate (PHX, high shear) heat exchanger. The aim was to determine how total solids (TS, adjusted using lactose) and fat contents (FC) impact stirred yogurt properties during storage, depending on the heat exchanger used. Using raw milk, cream, skim milk powder, and lactose, four yogurts were formulated at 16.5% TS and 4.2% proteins, with different FC (0.0, 1.3, 2.6, and 3.9%); one more control yogurt was formulated at 14% TS, 4.2% proteins, and 0.0% FC. Analyses of yogurts (firmness, viscosity, induced syneresis) were realized at days 1, 3, 7, 21, and 34 after production. The addition of lactose between the non-fat yogurt at 14 or 16.5% TS had little to no effect on stirred yogurt properties. Increasing FC reduced syneresis while increasing firmness and viscosity. The use of PHX reduced the syneresis compared to THX; however, it also tended to reduce the firmness of the yogurts with 3.9% FC. Full article
(This article belongs to the Special Issue Tailoring Physical Properties of Fermented Dairy Products)
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15 pages, 3274 KiB  
Article
The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel
by Georg Surber, Harald Rohm and Doris Jaros
Dairy 2022, 3(4), 761-775; https://doi.org/10.3390/dairy3040052 - 28 Oct 2022
Cited by 1 | Viewed by 1716
Abstract
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identify [...] Read more.
The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identify the key factors that influence the physical properties of stirred fermented milk with EPS. For that, fermentation was carried out with one of three single S. thermophilus strains (intrinsic factors) at two casein:whey protein ratios of the base milk, two acidification activities of the starters, and two fermentation temperatures (extrinsic factors). The effects of the factors on the acidification kinetics, EPS amount, susceptibility to syneresis, and texture properties were then discriminated by a multivariate ANOVA-simultaneous component analysis. Strains producing ropy EPS mainly determined the texture properties, whereas the extrinsic factors primarily affected the acidification kinetics and EPS amount. When capsular EPS were also present, the syneresis was lower; however, this effect was more pronounced after enrichment of base milk with whey protein. The EPS amount did not correlate with the texture or syneresis, pointing to the importance of other factors such as the EPS location (type) and EPS–protein interactions for their functionality in stirred fermented milk. Full article
(This article belongs to the Special Issue Tailoring Physical Properties of Fermented Dairy Products)
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