Understanding the contribution of milk constituents to the texture of dairy products: fermented products

Research output: Contribution to book/conference proceedings/anthology/reportChapter in book/anthology/reportInvitedpeer-review



This chapter discusses the impact of the main milk components protein, fat and lactose on the texture of fermented milk. It is the three-dimensional protein network formed upon microbial acidification which primarily dominates the properties of the final milk gel. Main factors of influence are the type and amount of protein used for fortification of the base milk, but also the interactions between the different constituents. To make the picture complete manufacturing conditions and processing steps such as homogenisation, heating intensity and the application of mechanical stress affects texture and need to be considered. Finally, hydrocolloids or texturising starter cultures are important tools that contribute to the highly complex issue of texture. A short case study summarises the challenges of finding unambiguous data on the relationship between product texture and specific properties of extracellular polysaccharides.


Original languageGerman
Title of host publicationUnderstanding and Improving the Functional and Nutritional Properties of Milk
EditorsThom Huppertz, Todor Vasiljevic
Place of PublicationCambridge
PublisherBurleigh Dodds Science Publishing
ISBN (print)9781786768193
Publication statusPublished - 15 Mar 2022



  • fermented milk, yoghurt, milk constituents, extracellular polysaccharides, hydrocolloids