Influence of fat globules structure on the physicochemical properties and digestive characteristics in dairy products: A study on liquid cow milk, semi-liquid yoghurt and semi-solid cheese

The physicochemical properties and in vitro digestion behaviours analysis of dairy matrices (liquid cow milk, semi-liquid yoghurt and semi-solid cheese) with different fat globules were evaluated. Yoghurt and cheese with large/small-sized fat globules were produced with raw (similar to 4 mu m) and homogenised cow milk (similar to 0.40 mu m). During the whole in vitro digestion, small-sized dairy matrices had a higher lipolysis degree (similar to 70-83%) compared to large-sized ones (similar to 55-77%) during the whole digestion. Small-sized dairy matrices showed greater in vitro proteolysis and more porous protein matrix compared to large-size ones. Dairy matrices with different fat globules exhibited different digestive behaviours, helping design lipid structures in different food matrices and their application in regulating digestive kinetics.