Rheological and structural properties of fermented goat's milk supplemented with caseinomacropeptide and whey protein concentrate

Fermented milks were made from goat's milk with addition of whey protein concentrate (WPC) and caseinomacropeptide (CMP), and their rheological and structural properties were compared to those of fermented cow's milk. It was found that the viscoelastic properties of fermented milks varied according to the nature of the milk and the resulting structure was a loosely-ordered gel/coagulum rather than a true gel. Addition of WPC and CMP to fermented goat's milk enhanced elasticity vs viscosity and reduced the phase angle. The use of CMP in fermented milks favoured the formation of a more orderly and structured gel than using WPC, a finding that was also shown by Cryo-SEM.