Effect of fat and non‐fat dry matter of milk, and starter type, on the rheological properties of set during the coagulation process

Abstract

The effect of fat and non-fat dry matter (NFDM) of milk, and starter type, on the rheological properties of set yoghurt during the coagulation process was studied using a rotational viscosimeter. The pH was monitored simultaneously with viscosity readings. Recombined milk was cultured with yoghurt starter culture (YC), consisting of Streptococcus thermophilus and Lactobacillus bulgaricus, or ABT1, consisting of S. thermophilus, Lactobacillus acidophilus and bifidobacteria, at 40°C until the pH dropped to 4.7. Yoghurt made with ABT1 had higher viscosity values than yoghurt made with YC. The NFDM content of milk had a major effect on the viscosity of curd made using YC or ABT1. For YC and ABT1, three stages were identified on the viscosity-incubation time curves and viscosity behaviour was different in each stage.

Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development

“…The incorporation of probiotic bacteria in various dairy products has become an increasing trend [20,21]. Today, yogurt has moved from being a "health food" to being a mainstream "healthy food" that peoples of all ages enjoy.…”

Preparation and properties of probiotic concentrated yoghurt (labneh) fortified with conjugated linoleic acid

“…, 2010), and their health properties and technological aspects have been reported (Bhadoria & Mahapatra, 2001; Panesar, 2011). However, the maintenance of functionality of probiotics in a dairy matrix is a challenge owing to their poor viability in fermented milks (Gün & Iştkli, 2007; Saccaro et al. , 2009; Granato et al.…”

“…Labneh is a suitable matrix for probiotics for its high total solids, which would offer protection to added probiotics (Gün & Iştkli, 2007). However, limited studies have been done to develop probiotic labneh.…”

Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

“…So, the rheological properties of yogurt during gelation have received much attention in the literature (Jumah et al, 2001;Lucey & Singh, 1997;Soukoulis et al, 2007). Rheological properties of yogurt depend on many factors, such as the type of starter culture (Gün & Işıklı, 2007;Vivian et al, 2007), incubation temperature (Haque et al, 2001), composition of milk (Gün & Işıklı, 2007;Gastaldi et al, 1997;Keogh & O'Kennedy, 1998), processing conditions (e.g., heat treatment, homogenization) (Labropoulos et al, 1984;Lucey, 2004), and storage time (Sodini et al, 2004).…”