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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

Abstract : 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-delta-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.
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Submitted on : Thursday, October 21, 2021 - 5:46:43 PM
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Marine Moussier, Delphine Huc-Mathis, Camille Michon, Véronique Bosc. Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties. Journal of Food Engineering, Elsevier, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩. ⟨hal-02623085⟩

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