Effect of fermentation with reconstituted milk on the texture, rheological properties, microstructure and aroma composition of milk beer

Background Milk beer, a fermented beverage made from milk popular in China, faces limitations due to the high preservation and transportation costs associated with fresh milk. Aim This study aimed to explore the potential of using reconstituted milk as a fresh milk substitute for the production of milk beer. Methods The study analysed the physicochemical properties, water holding capacity (WHC), colour, protein particle size, texture, rheology, microstructure and aroma composition of milk beers produced from reconstituted and fresh milk. Results The results indicate that while there is a slight decrease in WHC (1.17%) and lightness (24.8%) and an increase in protein particle size (15.3%) in reconstituted milk beer compared with fresh milk beer, the overall quality remains comparable. The rheological properties and microstructure of both types of milk beer are similar, and sensory evaluation scores, although slightly lower for reconstituted milk beer, are still acceptable. Interpretative conclusions The research provides scientific support for the industrial application of reconstituted milk in milk beer production, potentially reducing costs and enhancing the market.