Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milk

Abstract

Fat content and heat treatment of milk affect the texture of direct acidified milk gels. Gels were produced from cow or buffalo milk standardised to 3, 4.5 and 6% fat, and heated at 90 °C for 0, 6 or 12 min prior to citric acid acidification at 85 °C. Effects on composition, microstructure and textural properties were investigated. The total solids yield was on average 18% higher for buffalo than cow milk gels. A higher fat content in the gels and softer gels regardless of milk origin. Buffalo milk gels were significantly harder and had a denser protein network compared with cow milk gels with the same milk fat content and produced under the same conditions. Increase in heating time caused softening of gels with 6% fat independent of milk origin. This work shows the potential of modifying cow milk composition to modulate the texture of gels.