Effects of milk composition and technology on rheological properties of yoghurt
1998
Marangon, A. | Spolaor, D. (Istituto Lattiero Caseario e di Biotecnologie Agroalimentari, Thiene (Italy)) | Agostini, V.
A major concern of the yoghurt industry is the production and maintenance of a product with optimum consistency and stability. The factors known to improve consistency are increasing total solids, manipulation of processing variables, and characteristics of starter cultures. Many papers indicate that all aspects of the process are important, but effects of variations of all these factors in a production plant have never been reported. The aim of this work was to evaluate the effect of different types of cow milk, incubation temperature, cooling rate, and storage time and temperature on the rheological characteristics of stirred yoghurt. Another objective was to look for the optimal combination of process parameters for the production of a yoghurt with optimum consistency and stability. Local raw whole milk and Jersey cow milk were used. Dry matter fortification was obtained by ultrafiltration in the first, and by fat normalization and dilution in the second. The effects of the technological variables on rheological parameters were determined by multivariate methods of statistical analysis. Results showed a high dependency between technological variables and rheological characteristics of stirred yoghurt.
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