Rheological and structural properties of fermented goat's milk supplemented with caseinomacropeptide and whey protein concentrate
Martin Diana, A.B.; Pelaez, C.; Requena, T.
Milchwissenschaft 59(7-8): 383-386
Goat milk were added with whey protein concentrate (WPC) and caseinomacropeptide (CMP) before fermentation, and their rheological and structural properties were compared with fermented cow milk. It was observed that the viscoelastic properties of fermented milks varied according to the nature of the milk and the resulting structure was a loosely-ordered gel/coagulum rather than a true gel. Addition of WPC and CMP to goat milk enhanced elasticity more than viscosity and reduced the phase angle. It is concluded that the use of CMP in fermented milks favour the formation of a more orderly and structured gel than using WPC. This observation is also shown by Cryo-SEM.