Effect of protein concentration on the properties and structure of concentrated yogurts

Citation
Bh. Ozer et al., Effect of protein concentration on the properties and structure of concentrated yogurts, INT J DAIRY, 52(4), 1999, pp. 135-138
Citations number
16
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
ISSN journal
1364727X → ACNP
Volume
52
Issue
4
Year of publication
1999
Pages
135 - 138
Database
ISI
SICI code
1364-727X(199911)52:4<135:EOPCOT>2.0.ZU;2-5
Abstract
Concentrated yogurts were produced by traditional (control), direct reconst itution, ultrafiltration and reverse osmosis techniques. The membrane techn iques were applied either before or soon after incubation. The physical pro perties of the samples were monitored using a penetrometer (set yogurt) and viscometer (stirred yogurt), and the results indicated that different manu facturing techniques led to differences in the rheology of the concentrated yogurts. As expected, samples with high protein contents had greater gel s trengths. Also, the concentration techniques caused large differences betwe en the samples, even at the same protein level. The rheological properties correlated well with the microstructure as monitored by confocal laser scan ning microscopy. In general, larger compartments in the network were associ ated with a weaker structure.