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Applications for fractionated milkfat in modulating rheological properties of milk and whey composite gels

Authors: M. Rosenberg


Compressive properties of composite gels consisting of 13% whey protein isolate (WPI) and 10-30% selected milkfat fractions were investigated at different temperatures. Compressive properties of gels were significantly affected by melting properties of the filler. Maximum compressive strength of composite gels was proportional to filler load and proportion of solid lipids. Compressive strength of composite gels was higher than that of WPI only gels and the relative increase in hardness ranged from about 5 to 91%. Viscoelastic properties of full-and reduced-fat curds containing anhydrous milk fat (AMF) or selected fraction of AMF were investigated. Results indicated that replacing AMF with milkfat fractions with lower melting rage allowed both viscoelastic properties of reduced-fat curds to be adjusted to those of full-fat curd. Results may open new applications for fractionated milkfat in fabricated foods containing milkderived components and may offer opportunities in modulating rheological properties of cheese. Results may offer means to overcome textural difficulties associated with reduced-fat cheese.

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