Understanding the contribution of milk constituents to the texture of dairy products: fermented products Dr Jorge Medina

Understanding the contribution of milk constituents to the texture of dairy products: fermented products Dr Jorge MedinaThis chapter discusses the impact of the main milk components protein, fat and lactose on the texture of fermented milk. It is the three dimensional protein network formed upon microbial acidification, which primarily dominates the properties of the final milk gel. Main factors of influence are the type and amount of protein used for fortification of the base milk, but also interactions between the different constituents. To make the picture complete

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