The thermal properties of fermented milk bases with different fat levels were detected by DSC and TG. DSC curves showed one exothermic peak was observed at about 17℃ during cooling stage, indicating crystallization of fat. And these peak heights of post-fermented samples were higher than those of unfermented samples. In the heat melting curves, the endothermic peaks were higher and more obvious along with the increase of fat. And the endothermic enthalpy was increased after fermentation. At about 170℃, the endothermic peak height of fermented samples were lower than that of unfermented samples. Meanwhile, at about 195℃, an endothermic peak was observed only in unfermented samples, and more rapid quality loss in TG curves of unfermented samples. It was speculated that it was these macromolecules that decomposed to smaller molecules during fermentation, resulting in the lower pyrolysis temperature in post-fermented samples. We gratefully acknowledge the financial support provided by the National 973 project (2010CB732201) and the National Natural Foundation of China (project 31270617).

Effect of fat concentration and fermentation on thermal proprieties of milk bases

249th National Meeting (2015)

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