Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurt

Kuecuekcetin A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.61, sa.4, ss.385-390, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 4
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1471-0307.2008.00420.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.385-390
  • Anahtar Kelimeler: Final fermentation pH, Heat treatment, Physical characteristics, Stirred yogurt, PHYSICAL-PROPERTIES, SENSORY PROPERTIES, STARTER CULTURE, TEXTURE, ACIDIFICATION, CASEIN, BASE, GELS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.