Browsing by Person "Heck, Anisa"

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High protein - low viscosity? How to tailor rheological properties of fermented concentrated milk products
(2023) Piskors, Nico; Heck, Anisa; Filla, Jessica M.; Atamer, Zeynep; Hinrichs, Jörg
The rheological properties, e.g., viscosity and yield stress, of fermented concentrated milk products (protein content > 8%) are strongly dependent on their volume fraction. Post-treatment with high-power ultrasound can reduce the volume fraction of these products and, hence, lead to reduced crowding effects and thus lower viscosities and yield stress. Besides that, the particle size distribution (span) should stay unaltered. Increasing the energy input during the sonication of fat-free fresh cheese with a protein content of 8.9 ± 0.4% decreased the volume fraction below the limit for concentrated products (ϕ = 0.4), while the particle size also decreased. This led to a narrowed span and, hence, the viscosity should have increased; however, the results showed that viscosity and yield stress were decreasing. Consequently, the influence of the span was neglectable for concentrated fermented milk products with volume fractions below the concentrated area. Furthermore, the sonicated samples showed no syneresis over a storage time of two weeks. The sonicated samples reached similar rheological properties to commercial stirred yogurt, which demonstrated the suitability of high-power ultrasound as a post-treatment to tailor the rheological properties of high-protein fermented milk products.
Volume fraction measurement of soft (dairy) microgels by standard addition and static light scattering
(2021) Heck, Anisa; Nöbel, Stefan; Hitzmann, Bernd; Hinrichs, Jörg
The volume fraction of the dispersed phase in concentrated soft (dairy) microgels, such as fresh cheese, is directly related to structure and rheology. Measurement or modeling of volume fraction for soft and mechanically sensitive microgel dispersions is problematic, since responsiveness and rheological changes upon mechanical input for these systems limits application of typical functional relationships, i.e., using apparent viscosity. In this paper, we propose a method to measure volume fraction for soft (dairy) microgel dispersions by standard addition and volume-weighted particle size distributions obtained by static light scattering. Relative particle volumes are converted to soft particle volume fraction, based on spiked standard particle volumes. Volume fractions for two example microgel dispersions, namely, differently produced fresh cheeses, were evaluated before and after post-treatments of tempering and mechanical processing. By selecting the size of standard particles based on size ratios and the levels of the mixing ratios/relative fractions, the method could be applied robustly within a wide range of particle sizes (1 to 500 μm) and multimodal size distributions (up to quadmodal). Tempering increased the volume fraction for both example microgel dispersions (P < 0.05). Subsequent mechanical treatment reduced the volume fraction back to the starting value before tempering (P < 0.05). Furthermore, it was shown that the increase and successive decrease in apparent viscosity with tempering and mechanical post-treatments is not exclusively due to particle aggregation and breakdown, but to volume changes of each particle. For environmentally responsive soft matter, the proposed method is promising for measurement of volume fraction.