Mixed Gels of Fresh White Cheese (Twaróg) with Gelatin
5 affiliations
- 1Institute of Plant Genetics, Breeding and Biotechnology, Faculty of Agrobioengineering, University of Life Sciences in Lublin, 20-950 Lublin, Poland
- 2Department of Dietetics, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
- 3Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
- 4Department of Interfacial Phenomena, Maria Curie Skłodowska University, 20-031 Lublin, Poland
- 5Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
Abstract
Mixed gels based on fresh white cheese (twaróg) and type A gelatin were prepared to investigate their rheological, microstructural, surface, and storage-related properties and to examine possible interactions between casein and gelatin. Selected gels underwent a blending/aeration treatment that simultaneously reduced particle/cluster size and incorporated air. Increasing gelatin concentration was associated with stronger viscoelastic and textural responses. Because total solids were held constant, increasing the gelatin concentration also decreased the casein fraction; therefore, the observed changes reflect changes in the relative proportions of the two protein components as well as the addition of gelatin. ATR-FTIR spectra showed band shifts consistent with changes in the local molecular environment, but these shifts do not establish specific casein–gelatin interactions or changes in casein secondary structure. The blending/aeration treatment was associated with changes in gel microstructure, lower surface roughness, and a lower water contact angle. Turbiscan profiles showed optical changes during 14 days of refrigerated storage. The milled gel containing 2% gelatin had the lowest final TSI among the measured profiles; because only one independently prepared sample per formulation was measured, these comparisons are descriptive and do not establish statistically significant differences in stability or product shelf life. The mixed gels may have potential for refrigerated curd-cheese snack products, although further product-scale validation is required.
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BibTeX
@article{tomczynskamleko2026mixed,
title = {{Mixed Gels of Fresh White Cheese (Twaróg) with Gelatin}},
author = {Marta Tomczyńska-Mleko and Bartosz G. Sołowiej and Konrad Terpiłowski and Katsuyoshi Nishinari and Stanisław Mleko},
journal = {Molecules},
year = {2026},
month = oct,
doi = {10.3390/molecules31213860},
url = {https://www.mdpi.com/1420-3049/31/21/3860},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Mixed Gels of Fresh White Cheese (Twaróg) with Gelatin
AU - Marta Tomczyńska-Mleko
AU - Bartosz G. Sołowiej
AU - Konrad Terpiłowski
AU - Katsuyoshi Nishinari
AU - Stanisław Mleko
PY - 2026
DA - 2026/10/26
JO - Molecules
DO - 10.3390/molecules31213860
UR - https://www.mdpi.com/1420-3049/31/21/3860
AB - Mixed gels based on fresh white cheese (twaróg) and type A gelatin were prepared to investigate their rheological, microstructural, surface, and storage-related properties and to examine possible interactions between casein and gelatin. Selected gels underwent a blending/aeration treatment that simultaneously reduced particle/cluster size and incorporated air. Increasing gelatin concentration was associated with stronger viscoelastic and textural responses. Because total solids were held constant, increasing the gelatin concentration also decreased the casein fraction; therefore, the observed changes reflect changes in the relative proportions of the two protein components as well as the addition of gelatin. ATR-FTIR spectra showed band shifts consistent with changes in the local molecular environment, but these shifts do not establish specific casein–gelatin interactions or changes in casein secondary structure. The blending/aeration treatment was associated with changes in gel microstructure, lower surface roughness, and a lower water contact angle. Turbiscan profiles showed optical changes during 14 days of refrigerated storage. The milled gel containing 2% gelatin had the lowest final TSI among the measured profiles; because only one independently prepared sample per formulation was measured, these comparisons are descriptive and do not establish statistically significant differences in stability or product shelf life. The mixed gels may have potential for refrigerated curd-cheese snack products, although further product-scale validation is required.
SN - 1420-3049
ER -