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Effect of protein concentration on the properties and structure of concentrated yogurts
Author(s) -
OZER BARBAROS H,
STENNING ROBERT,
GRANDISON ALISTAIR S,
ROBINSON RICHARD K
Publication year - 1999
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1999.tb02855.x
Subject(s) - ultrafiltration (renal) , rheology , penetrometer , confocal laser scanning microscopy , laser microscopy , chemistry , viscometer , food science , incubation , microstructure , chromatography , dairy industry , confocal , materials science , viscosity , biochemistry , mathematics , composite material , biology , biophysics , crystallography , ecology , geometry , soil water
Concentrated yogurts were produced by traditional (control), direct reconstitution, ultrafiltration and reverse osmosis techniques. The membrane techniques were applied either before or soon after incubation. The physical properties of the samples were monitored using a penetrometer (set yogurt) and viscometer (stirred yogurt), and the results indicated that different manufacturing techniques led to differences in the rheology of the concentrated yogurts. As expected, samples with high protein contents had greater gel strengths. Also, the concentration techniques caused large differences between the samples, even at the same protein level. The rheological properties correlated well with the microstructure as monitored by confocal laser scanning microscopy. In general, larger compartments in the network were associated with a weaker structure.