Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt

Kucukcetin A.

FOOD RESEARCH INTERNATIONAL, cilt.41, sa.2, ss.165-171, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.foodres.2007.11.003
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.165-171
  • Anahtar Kelimeler: stirred yoghurt, physical characteristics, heat treatment, casein to whey protein ratio, PHYSICAL-PROPERTIES, RHEOLOGICAL PROPERTIES, STARTER, MICROSTRUCTURE, ACIDIFICATION, VISCOSITY, CULTURE, TEXTURE, BASE, GELS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aim of this work was to study how heat treatment and casein (CN) to whey protein (WP) ratio of skim milk affect physical characteristics of stirred yoghurt. Different heat treatments (95 degrees C/256 s, 110 degrees C/180 s and 130 degrees C/80 s) were applied to the yoghurt milk with the CN to WP ratios of 1.5:1, 2:1, 3:1 and 4:1. Physical properties, including graininess and roughness, of stirred yoghurt were determined during storage at 4 degrees C for 15 days. Visual roughness, number of grains, perimeter of grains, storage modulus, and yield stress decreased, when heating temperature or CN to WP ratio increased. (C) 2007 Elsevier Ltd. All rights reserved.