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Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales

Pastrana, Ester F. ; D'Oria, Gabriele ; Mota-Santiago, Pablo LU ; Czaja, Tomasz Pawel ; Lillevang, Søren K. ; Andersen, Ulf and Ahrné, Lilia (2025) In International Dairy Journal 162.
Abstract

There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser scanning microscopy (CLSM), Small angle X-Ray Scattering (SAXS) and Low-Field Nuclear Magnetic Resonance (LF-NMR) were used to understand the gel structure. The results demonstrated that the thermo-mechanical process developed was successful in creating stable emulsion gel at 85 °C. Temperatures exceeding 85 °C led to water and fat loss, reduced... (More)

There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser scanning microscopy (CLSM), Small angle X-Ray Scattering (SAXS) and Low-Field Nuclear Magnetic Resonance (LF-NMR) were used to understand the gel structure. The results demonstrated that the thermo-mechanical process developed was successful in creating stable emulsion gel at 85 °C. Temperatures exceeding 85 °C led to water and fat loss, reduced fat droplet size, leading to a more compact protein network. Emulsion gels behaved as weak solid viscoelastic materials and tan δ decreased at temperature >85 °C. Lower temperatures (70 °C) lead to oiling off and incomplete gel network formation.

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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
162
article number
106153
publisher
Elsevier
external identifiers
  • scopus:85210646579
ISSN
0958-6946
DOI
10.1016/j.idairyj.2024.106153
language
English
LU publication?
yes
id
a77da9c9-85b0-4eb6-8a8c-036e90993653
date added to LUP
2025-02-20 15:22:48
date last changed
2025-02-20 15:24:10
@article{a77da9c9-85b0-4eb6-8a8c-036e90993653,
  abstract     = {{<p>There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser scanning microscopy (CLSM), Small angle X-Ray Scattering (SAXS) and Low-Field Nuclear Magnetic Resonance (LF-NMR) were used to understand the gel structure. The results demonstrated that the thermo-mechanical process developed was successful in creating stable emulsion gel at 85 °C. Temperatures exceeding 85 °C led to water and fat loss, reduced fat droplet size, leading to a more compact protein network. Emulsion gels behaved as weak solid viscoelastic materials and tan δ decreased at temperature &gt;85 °C. Lower temperatures (70 °C) lead to oiling off and incomplete gel network formation.</p>}},
  author       = {{Pastrana, Ester F. and D'Oria, Gabriele and Mota-Santiago, Pablo and Czaja, Tomasz Pawel and Lillevang, Søren K. and Andersen, Ulf and Ahrné, Lilia}},
  issn         = {{0958-6946}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{International Dairy Journal}},
  title        = {{Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales}},
  url          = {{http://dx.doi.org/10.1016/j.idairyj.2024.106153}},
  doi          = {{10.1016/j.idairyj.2024.106153}},
  volume       = {{162}},
  year         = {{2025}},
}