Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurt
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.61, no.4, pp.385-390, 2008 (SCI-Expanded)
- Publication Type: Article / Article
- Volume: 61 Issue: 4
- Publication Date: 2008
- Doi Number: 10.1111/j.1471-0307.2008.00420.x
- Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.385-390
- Keywords: Final fermentation pH, Heat treatment, Physical characteristics, Stirred yogurt, PHYSICAL-PROPERTIES, SENSORY PROPERTIES, STARTER CULTURE, TEXTURE, ACIDIFICATION, CASEIN, BASE, GELS
- Akdeniz University Affiliated: Yes
Abstract
The effects of heat treatment of skim milk (95 degrees C/80 s, 95 degrees C/256 s, 110 degrees C/40 s, 110 degrees C/180 s, 130 degrees C/20 s and 130 degrees C/80 s) and final fermentation pH of yogurt (4.8 and 4.4) on physical characteristics of stirred yogurt were investigated. Physical properties, including graininess and roughness, of stirred yogurt were determined during storage at 4 degrees C for 15 days. Number of grains, perimeter of grains, visual roughness, storage modulus and yield stress decreased, when heating temperature or final fermentation pH increased. For practical applications, processing parameters such as heat treatment and fermentation pH can be optimized to improve quality or modified to create fermented milk products with different physical properties.