Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk

“…Stirred yogurt made from reconstituted HP-treated (100-400 MPa, 25-90 °C, 10 min) skim milk prior to inoculation with yogurt culture showed that fermentation time was not affected by treatment. HPT of skim milk at lower temperature (25 °C) before or after heat treatment gave yogurts of similar viscosities to that of heat-treated milk, whereas lower viscosities were obtained when yogurts were made from HP-treated milk at elevated temperatures due to changes in interactions and structures of protein in the milk samples (Udabage et al 2010 ).…”

Section: Yogurtmentioning

confidence: 97%

Recent Developments in High Pressure Processing of Foods

Rastogi¹

2013

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“…A further possible application of HPP in yoghurt manufacture is the treatment of the gel following fermentation, to inactivate starter cultures and yeasts and moulds and, thereby, extend the shelf life of the product by prevention of post-acidification. There has also been some commercial interest in selection of barotolerant strains of probiotic bacteria that would survive such treatment selectively (Voigt et al, 2015;Udabage et al, 2010). Two strategies have been used to improve yoghurt quality and preservation by means of HP: yoghurt making from HPtreated milk and pressurisation of yoghurt to inactivate microbiota (Naik et al, 2013;Anema et al, 2005).…”

Section: Cheesementioning

confidence: 99%

“…Two strategies have been used to improve yoghurt quality and preservation by means of HP: yoghurt making from HPtreated milk and pressurisation of yoghurt to inactivate microbiota (Naik et al, 2013;Anema et al, 2005). The application of the high pressure in preliminary treatment of milk used for yoghurt production improved firmness of the curd and limited its syneresis (Udabage et al, 2010;Sfakianakis and Tzia, 2014;Liepa et al, 2016).…”

Section: Cheesementioning

confidence: 99%