Effect of gelatine on the texture of yoghurt and of acid-heat-induced milkgels

A penetrometry study was made of the effect of the addition of gelatine on the texture characteristics of yoghurts and acid-heat-induced milk gels. De tailed analysis of the various penetration profiles provided valuable infor mation about the nature of the samples studied. Gelatine was compatible wit h the milk systems over a wide range of concentrations and it prevented syn eresis. In yoghurts prepared with and without the addition of skim-milk pow der, the addition of increasing concentrations of gelatine up to 1.5% gradu ally modified the mechanical characteristics of the final gels. In acid-hea t-induced milk gels, whose mechanical characteristics depend on the final p H value, the addition of increasing quantities of gelatine up to 6.67% prac tically eliminated this dependence, and the effect of pH was only significa nt in the gels with 1.5% gelatine, which were structurally weaker.