Influence of fat globules structure on the physicochemical properties and digestive characteristics in dairy products: A study on liquid cow milk, semi-liquid yoghurt and semi-solid cheese
Pu Zhao, Nianbin Cai, Shengyuan Ye, Lili Zheng, Chenyu Jiang, Wei Wei, Xingguo Wang
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引用次数: 0
Abstract
The physicochemical properties and in vitro digestion behaviours analysis of dairy matrices (liquid cow milk, semi-liquid yoghurt and semi-solid cheese) with different fat globules were evaluated. Yoghurt and cheese with large/small-sized fat globules were produced with raw (~4 μm) and homogenised cow milk (~0.40 μm). During the whole in vitro digestion, small-sized dairy matrices had a higher lipolysis degree (~70–83%) compared to large-sized ones (~55–77%) during the whole digestion. Small-sized dairy matrices showed greater in vitro proteolysis and more porous protein matrix compared to large-size ones. Dairy matrices with different fat globules exhibited different digestive behaviours, helping design lipid structures in different food matrices and their application in regulating digestive kinetics.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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