Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking
2014
Chang, Chun-Hui | Kong, Bao-Hua | Zhao, Xin-Huai
The impact of an enzymatic oxidative cross-linking of milk proteins on quality attributes of set-style yoghurt was investigated in the present study. Whole bovine milk was pretreated by a ternary system comprising horseradish peroxidase, glucose oxidase and glucose at 4°C for 48 h and fermented by a commercial direct vat set starter after table sugar addition and pasteurization. The measured bacterial count in the treated milk was less than 2 × 10 ³ CFU/mL. Electrophoresis results revealed that both the treated milk and the treated yoghurt contained protein polymers about 11%. The treated yoghurt had the same main composition as the control yoghurt, but higher apparent viscosity, elastic and viscous moduli, larger thixotropic loops area (3.19 vs . 1.97 Unit) and lower syneresis (21.0% vs . 33.8%). Texture profile and microstructure analysis showed that the treated yoghurt had higher hardness (106.6 vs. 92.0 g) or adhesiveness (450 vs. 367 g s), and finer network structure.
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