Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties

The popularity of fat‐free fermented concentrated milk products, such as fresh cheeses and high‐protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat‐free fermented concentrated milk products from the perspective of fermented milk protein‐based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro‐ and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat‐free fermented milk protein‐based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.