Properties of Mixed and Filled-type Dairy Gels |
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| Authors: | JOSE MIGUEL AGUILERA HEINZ-GERHARD KESSLER |
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| Affiliation: | Author Aguilera is with the Dep. of Chemical Engineering, Universidad Católica de Chile, P.O. Box 6177, Santiago, Chile. Author Kessler is with the Institute for Dairy Science &Food Prcess Engineering, Technical University München, Freising-Weihen-stephan, F.R. Germany. |
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| Abstract: | Skim milk powder (SMP), a whey protein concentrate (WPC) and fat globules with modified membranes were used for the fabrication of mixed and filled dairy gels. Firmness and syneresis of pure gels varied broadly with pH and total solids (TS). Mixing SMP and WPC at 10% TS showed synergistic effects on gel firmness, particularly for 50:50 blends, and addition of fat provided further reinforcement. Syneresis of gels and their appearance changed from high and clear to low and turbid, respectively, as the WPC content was increased. Microstructural studies revealed the porous structure of the parent gels, compatability between both protein sources and between fat globules and the protein matrix. |
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