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Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

Moussier, Marine, Huc-Mathis, Delphine, Michon, Camille, Bosc, Véronique
Journal of food engineering 2019 v.249 pp. 1-8
acidification, droplets, engineering, gluconolactone, homogenization, lipid content, microgels, microstructure, milk, mixing, rheological properties, sonication, texture, yogurt
The textural properties of stirred yogurts (i.e. stirred milk gels) are directly linked to their microstructure. In this study, a logic of reverse engineering was used to design a lab-scale process producing real-like stirred milk gels (1.5 kg batch). A reference of stirred fermented milk gel was produced at pilot scale (100 kg batch). The conditions of lab-scale homogenization (sonication), acidification (glucono-δ-lactone concentration) and stirring (filter, pumping rate, ultra-smoothing) were adjusted to obtain size distributions of fat droplets and of microgels and rheological properties similar to those of the pilot reference. The final lab-scale process was validated by comparing the properties of stirred milk gels produced at lab and pilot scales with two fat contents (6 and 10 wt%). Although the stirred milk gels obtained at the two scales differed slightly in microgel sizes and in rheological properties, they were similarly ranked according to their fat content.