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Dairy product characterization - Online workshop summary

mar 29 2021

In 2015, Formulaction started a collaboration with the Engineers School Purpan (Toulouse, France), which over the years showed promising results on how to use the Rheolaser Master in dairy product characterization. We saw an opportunity to join our knowledge of scientific instrumentation with the expertise of dairy systems of the Engineers School Purpan. This two-year research project Rheolact’ was co-funded by the French Occitanie Region and the European Union and with the support of a regional cheese company, Marzac (Revel, France). The aim is to study gel formation, which occurs during yogurt and cheese preparation, with two main objectives, define the impact of proteins and starters on the textural properties of yogurt systems, and defining the coagulation time to optimize cheese yield. 

The first part was focused on yogurt systems. Many recipes were studied by Rheolaser Master to determine the impact of proteins and starters on the textural properties of yogurt. Moreover, the project attempted to correlate the accurate Rheolaser Master results with the results of a trained panel analysis. 

The second part focused on cheese milk gels. Coagulation time (cutting time) is an important parameter in cheese production with a direct impact on the yield. In several steps, the project partners elaborated a precise determination of flocculation and coagulation time. Moreover, the results show how to optimize the coagulation time as a function of the cheese yield. 

Our recent workshop, held in french, presented the detailed results of this research. The workshop was divided into several presentations given by Roland Ramsch (Formulaction), Helen Tormo (Engineers School Purpan), and Rodolphe Leroux (Ingredia). 

Part 1: After a welcome, Mrs. Tormo, a researcher at the  Engineers School Purpan, presented the school facilities and the research topics of the institute. Watch the French version here

Part 2: Roland Ramsch, product specialist for Rheolaser Master at Formulaction gave an overview of Formulaction’s activities and showed how Rheolaser Master can help characterize and optimize milk gels in the dairy industry. Parameters such as gelation time, gel strength, and observation of syneresis were presented with several generic examples of yogurt and cheese preparations. Watch the French version here.

Part 3: The results of the Rheolact’ project were in the focus of the third party. The aim was to correlate the microrheological data with the results of panel tests of set-type yogurts. The Rheolaser Master was used to predict the sensorial and textural properties of a recipe during the gelation. In several steps (recipe preparation, Rheolaser Master analysis, panel tests after 10 days, and correlation) five models were obtained to describe whey appearance, firmness, fluidity in mouth, heterogeneity in mouth, and after stirring. These models are developed for set-type yogurts. Watch the French version here.

Part 4: Hélène Tormo presented in this fourth part the results of the project on milk gels for cheese preparation and how to precisely calculate flocculation time, one of the characteristic times in cheese milk gel preparations. In several steps, an algorithm was developed to calculate the coagulation time using the elasticity index (EI) of the Rheolaser Master. Coagulation time was optimized as a function of yield, protein content, and total dry extract. In the last step, the algorithm was tested in a real-life test at our industrial partner Marzac, using 100L-batches and compared the Rheolaser Master algorithm with the cheesemaker. A good agreement of most parameters between cheesemaker and Rheolaser Master could be obtained. Watch the French version here.

Part 5:   In this last video, our special guest, Rodolphe Leroux, researcher at Ingredia, a leading company in milk proteins, presented the use of the technology for the development of new proteins. Ingredia proposes milk proteins for the dairy industry, bakery, and specialized nutrition. The instrument is used amongst other techniques to characterize the gelation characteristics of yogurt and cheese preparations as a function of starter cultures, compositions, and protein mixtures, but also for gelation of proteins due to temperature increase. Watch the French version here.

For further information in English feel free to contact us.  

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