Compressive properties of whey protein composite gels containing fractionated milkfat

Compressive properties of composite gels consisting of 13% whey protein iso late (WPI) and 10% to 30% selected milkfat fractions were investigated at d ifferent temperatures. Compressive properties of gels were significantly af fected by melting properties of the filler. Maximum compressive strength of composite gels was proportional to filler load and proportion of solid lip ids, Compressive strength of composite gels was higher than that of WPI-onl y gels, and the relative increase in hardness ranged from about 5% to 91%, Results indicated that compressive properties of gels were affected by a co mbined effect of filler load and temperature-dependent influence on compres sive properties of matrix, interface, and filler particles.