Texture and microstructure of heat and acid induced gels from buffalo and cow milk

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Standard

Texture and microstructure of heat and acid induced gels from buffalo and cow milk. / Laursen, Anne Katrine; Rovers, Tijs A. M.; Ipsen, Richard; Ahrné, Lilia.

I: International Dairy Journal, Bind 129, 105299, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Laursen, AK, Rovers, TAM, Ipsen, R & Ahrné, L 2022, 'Texture and microstructure of heat and acid induced gels from buffalo and cow milk', International Dairy Journal, bind 129, 105299. https://doi.org/10.1016/j.idairyj.2021.105299

APA

Laursen, A. K., Rovers, T. A. M., Ipsen, R., & Ahrné, L. (2022). Texture and microstructure of heat and acid induced gels from buffalo and cow milk. International Dairy Journal, 129, [105299]. https://doi.org/10.1016/j.idairyj.2021.105299

Vancouver

Laursen AK, Rovers TAM, Ipsen R, Ahrné L. Texture and microstructure of heat and acid induced gels from buffalo and cow milk. International Dairy Journal. 2022;129. 105299. https://doi.org/10.1016/j.idairyj.2021.105299

Author

Laursen, Anne Katrine ; Rovers, Tijs A. M. ; Ipsen, Richard ; Ahrné, Lilia. / Texture and microstructure of heat and acid induced gels from buffalo and cow milk. I: International Dairy Journal. 2022 ; Bind 129.

Bibtex

@article{75bafa4c976a4bfaa37c13bc3aa57978,
title = "Texture and microstructure of heat and acid induced gels from buffalo and cow milk",
abstract = "Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardized to 3, 4.5 and 6 % fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85 °C. Effects on composition, microstructure and textural properties were investigated. The total solids yield was on average 18% higher for buffalo than cow milk gels. A higher fat content in the gels and softer gels regardless of milk origin. Buffalo milk gels were significantly harder and had a denser protein network compared to cow milk gels with the same milk fat content and produced under the same conditions. Increase in heating time caused softening of gels with 6% fat independent of milk origin. This work shows the potential of modifying cow milk composition to modulate the texture of gels.",
author = "Laursen, {Anne Katrine} and Rovers, {Tijs A. M.} and Richard Ipsen and Lilia Ahrn{\'e}",
year = "2022",
doi = "10.1016/j.idairyj.2021.105299",
language = "English",
volume = "129",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Texture and microstructure of heat and acid induced gels from buffalo and cow milk

AU - Laursen, Anne Katrine

AU - Rovers, Tijs A. M.

AU - Ipsen, Richard

AU - Ahrné, Lilia

PY - 2022

Y1 - 2022

N2 - Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardized to 3, 4.5 and 6 % fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85 °C. Effects on composition, microstructure and textural properties were investigated. The total solids yield was on average 18% higher for buffalo than cow milk gels. A higher fat content in the gels and softer gels regardless of milk origin. Buffalo milk gels were significantly harder and had a denser protein network compared to cow milk gels with the same milk fat content and produced under the same conditions. Increase in heating time caused softening of gels with 6% fat independent of milk origin. This work shows the potential of modifying cow milk composition to modulate the texture of gels.

AB - Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardized to 3, 4.5 and 6 % fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85 °C. Effects on composition, microstructure and textural properties were investigated. The total solids yield was on average 18% higher for buffalo than cow milk gels. A higher fat content in the gels and softer gels regardless of milk origin. Buffalo milk gels were significantly harder and had a denser protein network compared to cow milk gels with the same milk fat content and produced under the same conditions. Increase in heating time caused softening of gels with 6% fat independent of milk origin. This work shows the potential of modifying cow milk composition to modulate the texture of gels.

U2 - 10.1016/j.idairyj.2021.105299

DO - 10.1016/j.idairyj.2021.105299

M3 - Journal article

VL - 129

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105299

ER -

ID: 288922528