Structural engineering of dairy products
Special Symposium - Innovations in Food Technology (LMC Congress)
Meals - Convenience, Gastronomy & Quality (Food-1a)
Keywords: dairy products, structural engineering, nanotubules, phospholipase, exopolysaccharide
Phenomena on the molecular or colloidal level can have profound influence on final product quality.
A number of cases will be presented, illustrating how treatments affecting the molecular properties and supramolecular organization of dairy product constituents reflect in final product quality. Such treatments include application of specific enzymes or ingredients and several are used commercially.
The cases presented include:
- Manufacture of nanotubules from whey protein
- Use of phospholipase in manufacture of cheese
- Application of different carrageenans in dairy deserts
- Microparticulation of whey proteins
- Effect of exopolysaccharides in fermented milk structure
The presentation will aim at highlighting, how rather simple changes in molecular structure, even for minor constituents in milk, can have major impact on the interactions determining important quality parameters, including sensory quality, as well as yield.
Presented Wednesday 19, 15:50 to 16:05, in session Meals - Convenience, Gastronomy & Quality (Food-1a).
