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Play, download and edit the free video Fresh cheese thermal treatment_Food Structure and Functionality Symposium 2021_Poster Session 1 P.C.01.

[Subtitle] Hello, my name is Stefan Nöbel. I am presenting the poster entitled ‚Fresh cheese as a concentrated fermented dairy microgel dispersion: tailoring rheological and particle characteristics using thermal energy input’ in representation of the first author, Anisa Heck. Our Dairy Science and Technology Department has long-standing expertise in fermented milks and operates a small scale dairy for research that is capable of producing concentrated Greek-style yogurt or fresh cheese, for instance. This poster addresses the combination of up- and downstream heating in the production of fresh cheese. Usually, milk is heated upstream, before the fermentation, to increase protein yield. The curd is heated downstream, after fermentation, to ensure stability and shelf-life. We have found that applying thermal energy at different levels and in different combinations has a considerable impact on the product structure and texture. In general, a smooth texture can be achieved by omitting the downstream heating, whereas including this step can increase product firmness. Please see our poster for more details, and feel free to contact us at the email addresses provided in the header of the poster.

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