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 (~4 μm) and homogenised cow milk (~0.40 μm). During the whole in vitro digestion, small‐sized dairy matrices had a higher lipolysis degree (~70–83%) compared to large‐sized ones (~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.