Dairy products rheological properties

Transglutaminase Changing dairy products rheological properties and textural improvements... 

The crystallization behavior of milk fat is complex, owing, in large part, to its complicated composition. By manipulating composition and crystallization conditions, milk fat and dairy products with unique structures and mechanical properties can be designed. Understanding the relationships between composition, crystallization, structure, rheology and texture is a powerful tool in this regard. 

Ferrous sulphate eneapsulated in soy lecithin liposomes has been used to deliver iron. These preparations have improved bioavailability compared to ferrous sulphate directly added in milk and dairy products (Boccio et al. 1997 Uicich et al. 1999). Albaldawi et al. (2005) reported that the addition of encapsulated haem iron in lecithin/cholesterol liposomes resulted in improved rheological properties of bread dough and the sensory properties of baked bread. 

The rheological properties of many dairy products are strongly influenced by the amount and melting point of the fat present. The sensory properties of cheese are strongly influenced by fat content but the effect is even greater in butter in which hardness/spreadability is of major concern. The hardness of fats is determined by the ratio of solid to liquid fat which is influenced by fatty acid profile, fatty acid distribution and processing treatments. 

Tudorica, C.M. et al., The effects of refined barley P-glucan on the physico-structural properties of low-fat dairy products Curd yield microstructure, texture and rheology, J. Sci. Food Agric., 84, 1159, 2004. 

EPS Leuconostoc, Food-grade Dextran from Lactobacillus, additives for Leuconostoc spp. Streptococcus, improving (Sigma-Aldrich Pediococcus, smoothness. Chemical CO) Weissella and rheological Oenococcus genera properties, texture, and stability of dairy products [119,122]... 

EPS from LAB have become industrially attractive compounds due to then-great potential economic applications in the food industry as natural and safe food additives for improving smoothness, rheological properties, texture, mouthfeel, stability, and water retention of the final (mainly dairy) food products (Table 11.2). EPS are also important in the clinical and pharmaceutical industries. More recently, it has been suggested that these biopolymers display health-promoting properties such as antiulcer, antitumor, cholesterol-lowering, or immunomodulating activities, and that they could act as prebiotics [292, 293]. 

The delicate balance between the overall anti- and pro-oxidative processes, which is also known to exist in most odier biological systems, determines the oxidative stability of milk. Any disturbance in his balance in advantage of pro-oxidative activity, most often ascribed as oxidative strras, will unavoidably mediate deteriorative processes which i) are already perceived in he fresh milk, e.g. oxidized flavor, (3) ii) are recognized by poor technological quality of the milk, e.g. altered rheological properties (4) or Hi) give rise to inferior sensory quality of highly processed dairy products (5). 

Velez-Ruiz F. Jorge, Barbosa Canovas V. Gustavo, and Peleg Micha. Rheological properties of selected dairy products. CRC Crit. Rev. Food Sci. 37 no. 4 (1997) 311-359. 

In preparing emulsions, many factors concerning their end-use have to be taken into account. Often, their preparation is merely an enabling step towards, for example, formation of disperse polymer systems, or enhancing a liquid/liquid extraction process. However, in many situations the emulsion is itself the end product. Abundant examples of where this is the case are to be found in the pharmaceutical, food, paint, dairy, agrichemical, cosmetic, adhesives and detergents industries. In these situations, as opposed to those where emulsification is an intermediate step, we are invariably more closely concerned with two key properties - rheology and stability. 

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