Improved texture of stirred fermented milk by integrating fat globules into the gel structure

The structural properties of stirred fermented milks are improved by incorp orating fat globules into the gel structure. The aim of the study was to ob serve the influence of the addition of cream to fermented milk products as native or homogenized fat globules on the structural characteristics of sti rred fermented milk. When full-fat milk was homogenized at 15 MPa prior to fermentation, the serum-holding capacity of the stirred fermented milks mad e by acidification or acidification and rennet action could be increased to 100%. According to the Stokes' law equation, the fat to protein-mass ratio of about 1.05 was adjusted in a nanofiltered concentrate in order to attai n the same density in the suspended and serum phase, in the stirred ferment ed milks the resulting gel particles are composed of casein micelles and of fat globules covered by caseins and therefore do not sediment, in contrast , the addition of cream to the fermented milks after fermentation yielded n o increase in serum-holding capacity; even a reduction in the viscosity of the products was ascertained.