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Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt
Author(s) -
ABBASI HABIB,
MOUSAVI MOHAMMAD EBRAHIMZADEH,
EHSANI MOHAMMAD REZA,
DJOMEA ZAHRA EMAM,
VAZIRI MOHARAM,
RAHIMI JAMSHID,
AZIZNIA SOMAYEH
Publication year - 2009
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.1471-0307.2009.00513.x
Subject(s) - syneresis , starter , incubation , food science , chemistry , incubation period , water holding capacity , rheology , fermentation starter , microstructure , biochemistry , biology , materials science , bacteria , lactic acid , composite material , genetics , crystallography
The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)‐producing and non‐EPS‐producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G′ and G″ were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water‐holding capacity but lower syneresis, G′ and G″. The EPS treatment incubated at 37°C showed even lower syneresis than non‐EPS treatments incubated at higher temperatures.