Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Renan, Marie; Guyomarc’H, Fanny; Arnoult-Delest, Véronique; Pâquet, D.; Brulé, G.; Famelart, M.-H.

doi:10.1016/j.idairyj.2008.09.007

Cited by 37 publications

(24 citation statements)

References 25 publications

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“…Particles were washed out with distilled water and visualized by confocal laser scanning microscopy with Rhodamine B as protein dye. Magnification 20×; scale bar represents 50 μm determine both the properties of the gel fragments after stirring and of the stirred yogurt as the gel fragments were supposed to conserve the structure of the initial gel (Renan et al 2009). According to this concept, we propose to carry over the aggregation mechanism of casein micelles to clusters-or in general of charged, colloidal particles-to the aggregation of these clusters in fresh cheese.…”

Section: Influence Of Temperaturementioning

confidence: 99%

“…Higher temperatures may enhance both extensive particle rearrangement during gel formation and the formation of dense clusters of aggregated particles (Lucey et al 1997b). The structure before and immediately after stirring was shown to be crucial for the generated gel fragments upon shearing (Renan et al 2009). The following discussion Fig.…”

Section: Influence Of Temperaturementioning

confidence: 99%

“…In accordance with that, Lee and Lucey (2004) reported that higher incubation temperatures led to a higher thermal motion of protein particles which may alter the aggregation process and results in a more compact conformation and a contraction of casein particles. Therefore, increasing the hydrophobic interactions at higher temperatures was proposed to have two opposite effects: on the macroscopic level, interparticle bonds may be increased, while on the microscopic level, intraparticle bonds lead to particle shrinkage and, thus, a reduction of the possibility to form interparticle bonds (Renan et al 2009). In addition, at a constant temperature, the shrinkage of the particles leads to a denser structure, which, in a diffusion-limited process, may decrease the rate of bond formation between two particles.…”

Section: Influence Of the Temperaturementioning

confidence: 99%

“…According to the rheological properties, fermented milks can be regarded as weak gel networks (Lucey et al 1997a;van Vliet et al 1991). By stirring, this gel is broken down into more or less stable microgel particles suspended in the whey that conserve the properties of the initial gel (Renan et al 2009) and that have sizes ranging from 1 to 100 μm( C i r o ne ta l .2010; Weidendorfer and Hinrichs 2010). For some cultured products like fresh cheese or curd cheese, further processing results in whey separation to obtain a concentrated microgel suspension.…”

Section: Introductionmentioning

confidence: 99%

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Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Hahn

Sramek

Nöbel

et al. 2011

Dairy Science & Technol.

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Graininess is a common structural defect in microgel suspensions, e.g., yogurt or fresh cheese. The aim of this study was to investigate the impact of the temperature (23-54°C) and the holding time (1-300 min) on the formation of particle clusters in concentrated, fermented milk (protein content 8.2% (w/w)) during post-processing. Since graininess is correlated with the presence of large protein aggregates, temperature treatment during post-processing was varied systematically to promote particle growth and the particle size d 75.3 was measured. The samples revealed a polydisperse particle size distribution present at all temperatures and holding times. With longer holding times, rearrangement led to larger particle clusters while the number of smaller particles decreased. The increase in the d 75.3 was fitted with a power law function while higher temperatures promoted both the aggregation rate and the particle size. By using the Arrhenius equation, the activation energy, E A , was calculated (26 kJ.mol −1 ), which was in agreement with the aggregation kinetics occurring at smaller scales, e.g., the acid-induced aggregation of casein micelles and the temperature-induced aggregation of casein submicelles. According to the activation energy, the particle growth in microgel suspensions was proposed to be predominantly diffusion-limited. The results of this study imply that particle size during post-processing is adjustable. Furthermore, the particle size increases with increasing temperature load, thus, rapid cooling reduces the Dairy Sci. & Technol. (2012) 92:91-107 DOI 10.1007/s13594-011-0046-

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Section: Influence Of Temperaturementioning

confidence: 99%

Section: Influence Of Temperaturementioning

confidence: 99%

Section: Influence Of the Temperaturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Hahn

Sramek

Nöbel

et al. 2011

Dairy Science & Technol.

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“…Cross-linked gelatin contains more polymers with greater molecular weights, and is more able than bovine gelatin to increase viscosity of the respect dispersion (Han & Zhao, 2016). This property might make a contribution to the delayed post-acidification, as higher viscosity has been proved to have adverse impact on fermentation yet (Renan et al, 2009). …”

Section: Chemical Compositions Of the Two Yoghurt Samplesmentioning

confidence: 99%

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Song

Han

Zhao

2016

CyTA - Journal of Food

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Bovine gelatin was cross-linked using horseradish peroxidase, glucose oxidase, and glucose, and then used in the preparation of set-style skimmed yoghurt. Both bovine and cross-linked gelatins were added into yoghurt milk at 2 g/kg, whilst the yoghurt milk composed of table sugar of 60 g/kg was fermented by a commercial direct vat set starter at 42°C for 5 h. Yoghurt samples stored at 4°C for 1 and 7 d were assessed for their compositions and quality indices. In comparison with that contained bovine gelatin, the yoghurt contained cross-linked gelatin had similar chemical indices in terms of protein, reducing sugars, and total solids contents, but exhibited lower syneresis, larger hysteresis loop area, higher apparent viscosity, elastic and viscous moduli, and improved microstructure. Cross-linked gelatin could delay yoghurt post-acidification slightly. Cross-linked gelatin was thus proved to be a potential stabilizer better than bovine gelatin to improve the quality of setstyle skimmed yoghurt.Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada RESUMEN Se reticuló gelatina bovina utilizando peroxidasa de rábano picante, glucosa oxidasa y glucosa, después se utilizó en la elaboración de preparado de yogur desnatado. Las dos gelatinas bovina y reticulada se añadieron a la leche para yogur a 2 g/kg, mientras que la leche para yogur compuesta de azúcar común de 60 g/kg se fermentó mediante un iniciador comercial directo a 42°C durante 5 h. A las muestras de yogur que se almacenaron a 4°C durante 1 y 7 días se les examinó sus composiciones e índices de calidad. En comparación con el que contenía gelatina bovina, el yogur que contenía gelatina reticulada obtuvo unos índices químicos similares en términos proteínicos, reducción de azúcares y contenido total de sólidos, aunque exhibió una menor sinéresis, una mayor área de ciclos de histéresis, una mayor viscosidad aparente, módulos de elasticidad y viscosos, además de una microestructura mejorada. La gelatina reticulada podría retrasar ligeramente la postacidificación del yogur. Además, se comprobó que la gelatina reticulada es un potencial estabilizador mejor que la gelatina bovina para mejorar la calidad del preparado de yogur desnatado. ARTICLE HISTORY

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PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt

Soukoulis

Biasioli

Aprea

et al. 2011

Food Bioprocess Technol

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Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Cited by 37 publications

References 25 publications

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt

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