Effects of Ultra-High Temperature and Vat Processes on Heat-Induced Rheological Properties of Yogurt

Labropoulos, A. E.; Collins, W. F.; Stone, W.K.

doi:10.3168/jds.s0022-0302(84)81316-8

Cited by 37 publications

(21 citation statements)

References 4 publications

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“…, 1995), polysaccharide content (Sanchez et al. , 2000) and processing parameters (Labropoulos et al. , 1983).…”

Section: Introductionmentioning

confidence: 99%

“…Improving the physical and textural properties of yoghurt has been the subject of investigations for several authors. Studies have investigated the rheological properties of yoghurt in relation to the addition of non-fat milk solids such as skim milk powder, milk protein concentrate and milk protein powder (Modler et al, 1983;Rhom & Schmid, 1993), fat (Lucey et al, 1998;De Lorenzi et al, 1995), polysaccharide content (Sanchez et al, 2000) and processing parameters (Labropoulos et al, 1983). In addition, strains of starter cultures used, and incubation temperature, influence the rheological properties of coagulum network in yoghurt (Hassan et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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

Gün

Işıklı

2007

Int J of Food Sci Tech

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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.

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“…, 1995), polysaccharide content (Sanchez et al. , 2000) and processing parameters (Labropoulos et al. , 1983).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Gün

Işıklı

2007

Int J of Food Sci Tech

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“…The rheological properties of yogurt have received considerable attention in the food literature. 1±3 They were primarily evaluated by testing the gel's strength (eg Modler et al, 4 and Mottar et al 5 ), coaxial viscometry (eg Labropoulos et al, 6,7 Parnell-Clunies et al, 8 Mottar et al, 5 Ramaswamy and Basak 9,10 and Skriver et al, 11 ) or dynamic testing (eg, Keogh and O'Kennedy 12 and Ozer et al 13 ). In both coaxial viscometry and dynamic testing the specimen is pressed into the narrow gap of the sensor and is subsequently subjected to a steady, increasing, decreasing or oscillatory shear.…”

Section: Introductionmentioning

confidence: 99%

Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry

Suwonsichon¹,

Peleg²

1999

J. Sci. Food Agric.

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Samples of plain yogurt of two national brands, almost intact and after stirring for 1 min by hand and with a domestic blender, were placed in a wide shallow Te¯on R container. They were subsequently compressed with a wide Te¯on R plate to induce imperfect lubricated`squeezing¯ow'. The recorded force versus height relationships were plotted on logarithmic co-ordinates. The resulting curves all had a clear linear part indicating the region where squeezing¯ow was dominant. Its slope was on the order of À1.2 to À1.3 in the almost intact specimens and À0.5 to À0.9 in the stirred samples. The test reproducibility, expressed in terms of the coef®cient of variation (100s/x) was on the order of about 15% more than suf®cient to detect textural differences between the two brands and to monitor textural changes caused by stirring. These were expressed in terms of the apparent compressive stress at two preselected heights (1 and 2 mm) and the residual stress after relaxation for two preselected times (60 and 120 s). The¯owability of the stirred samples was also expressed in terms of apparent elongational viscosity versus biaxial elongational strain rate relationships. All these mechanical parameters had a modest dependence on the upper plate diameter but the latter had no effect on their sensitivity as measures of yogurt consistency.

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Wang¹,

Dong²,

Li³

et al. 2009

International Journal of Food Engineering

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The effects of incubation temperature (35-45oC), starter culture level (0.003-0.006%, w/v), and milk total solids content (12.32-15.68%, w/v) on the rheological properties of yogurt were investigated using central composite rotatable design (CCRD) and response surface methodology (RSM). Gelation time during milk fermentation and apparent viscosity of yogurt stored for 3 days were the rheological parameters studied. The results revealed that the gelation time and apparent viscosity of yogurt were significantly affected (P < 0.1) by incubation temperature, starter culture level, and total solids. Incubation temperature had the greatest influence on the gelation time. Higher temperature led to shorter gelation time, but resulted in lower apparent viscosity of yogurt. Apparent viscosity of yogurt was mainly affected by total solids. Higher apparent viscosities were also obtained at lower incubation temperature.

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Effects of Ultra-High Temperature and Vat Processes on Heat-Induced Rheological Properties of Yogurt

Cited by 37 publications

References 4 publications

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

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

Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry

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

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