Understanding the structure–function relationship in selected dairy food matrices using material science approaches*

Abstract

Dairy foods are available in a variety of physical forms, including liquid, semi-solids, and solids. The desired functionality of these foods depends upon the end user application (e.g., viscoelasticity of cheese in high-speed processing, powder rheology for bulk handling, and gelling behavior for texturization). The theoretical basis for functionality in each food matrix is derived from the multiple layers of food structure and the way different molecules interact with one another at different length scales. Modifying food structure through changing formulation or processing conditions is an effective way of controlling functionality. The accurate characterization of food structure and material properties plays a significant role in optimizing functionality and designing equipment. This work presents how the use of novel material science approaches can not only be helpful in understanding the structure–function relationship in various dairy food matrices (slicing of cheese, powder rheology, high-solid spray drying, and cold gelling behavior of highly concentrated micellar casein concentrate), but also in potentially improving the profitability and efficiency of commercial dairy manufacturing operations.