Emulsification of milk fat and skimmed milk curds – Effect of temperature on rheological properties and structure of emulsion gels at different length scales
There is a need to develop innovative cheese processes to meet consumer demands and improve production efficiency. In this study, rennet skimmed milk curds (SMC), and butter were emulsified using a thermo-mechanical process at temperatures between 70 and 90 °C. The composition, rheological properties, and microstructure of the emulsion gels were analysed up to 2 weeks of storage. Confocal laser sc