Dairy ingredients such as milk proteins have structure-forming capabilities and are, therefore, suitable ingredients for 3D food printing. In the cheese-making process, during the curdling step, milk proteins coagulate and form a gel (curd) produced by the action of rennet (a substance typically found in a calf’s stomach). The consistency and coagulation speed of the milk curd can be controlled by factors such as protein content, pH, salt concentration and temperature.
Continue reading “Adapting the curdling process of cheese for 3D printing of protein-fortified milk”Adapting the curdling process of cheese for 3D printing of protein-fortified milk
