Fat-free fermented concentrated milk products, recently classified as dispersions of (fat-free) fermented concentrated milk protein-based microgel particles, are basically produced by upstream, fermentation, and downstream processing. Development of production parameters aimed at, e.g., increasing yield, shelf-stability, and reducing acid whey, has led to a variety of possible parameters at each production stage. Though the influences of some individual parameters on the final textural properties are well understood, combinations of parameters and outcomes in large technical scale production environments are not well documented. Production parameters of six fat-free fermented concentrated milk products from technical scale production were reviewed and parallels were drawn between chemical composition, serum release, particle size, and rheological properties. In order of importance, the five parameters of downstream standardisation, pre-heating, concentration method, addition of rennet during fermentation and fermentation temperature/time were identified as main textural drivers, by initiating changes of microgel particle voluminosity, surface properties, size, and composition.

无脂发酵浓缩乳制品，最近被归类为（无脂）发酵浓缩乳蛋白基微凝胶颗粒的分散体，基本上是通过上游、发酵和下游加工生产的。旨在提高产量、货架稳定性和减少酸乳清等生产参数的开发已导致每个生产阶段的各种可能参数。尽管一些单独参数对最终质地特性的影响已得到很好的理解，但在大型技术规模生产环境中参数和结果的组合并没有得到很好的记录。回顾了六种技术规模生产的脱脂浓缩乳制品的生产参数，并在化学成分、血清释放、粒径、和流变特性。按照重要性排序，下游标准化、预热、浓缩方法、发酵过程中凝乳酶的添加和发酵温度/时间这五个参数被确定为主要的结构驱动因素，通过引发微凝胶颗粒体积、表面性质、尺寸和作品。