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Article: Syneresis in set yogurt as affected by EPS starter cultures and levels of solids

TitleSyneresis in set yogurt as affected by EPS starter cultures and levels of solids
Authors
KeywordsExopolysaccahride
Set yogurts
Total solids
Whey separation
Issue Date2006
PublisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IDT
Citation
International Journal Of Dairy Technology, 2006, v. 59 n. 3, p. 216-221 How to Cite?
AbstractThis study compared the pattern of whey separation determined by siphon, drainage and centrifugation method in set yogurts as affected by solid contents (9% and 14%) and exopolysaccharide (EPS)-producing starter cultures. The level of whey separation determined by all three methods decreased as the total solids increased. There was a further decrease in whey separation in yogurts made using EPS-producing starter cultures as determined by the siphon method at both solid contents as compared with those made with non-EPS starter cultures. There was no difference in the level of whey separation as determined by the drainage method in products made at the same solids content (both 9% and 14%). A higher level of whey separation was observed in the product made using EPS starter cultures as determined by centrifugation method than that with non-EPS starter cultures at 9% solids. At 14% solids level, the values were higher in the product made by non-EPS starter cultures than that made with EPS starter cultures. © 2006 Society of Dairy Technology.
Persistent Identifierhttp://hdl.handle.net/10722/144432
ISSN
2015 Impact Factor: 0.912
2015 SCImago Journal Rankings: 0.487
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAmatayakul, Ten_HK
dc.contributor.authorSherkat, Fen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:02Z-
dc.date.available2012-01-20T09:02:02Z-
dc.date.issued2006en_HK
dc.identifier.citationInternational Journal Of Dairy Technology, 2006, v. 59 n. 3, p. 216-221en_HK
dc.identifier.issn1364-727Xen_HK
dc.identifier.urihttp://hdl.handle.net/10722/144432-
dc.description.abstractThis study compared the pattern of whey separation determined by siphon, drainage and centrifugation method in set yogurts as affected by solid contents (9% and 14%) and exopolysaccharide (EPS)-producing starter cultures. The level of whey separation determined by all three methods decreased as the total solids increased. There was a further decrease in whey separation in yogurts made using EPS-producing starter cultures as determined by the siphon method at both solid contents as compared with those made with non-EPS starter cultures. There was no difference in the level of whey separation as determined by the drainage method in products made at the same solids content (both 9% and 14%). A higher level of whey separation was observed in the product made using EPS starter cultures as determined by centrifugation method than that with non-EPS starter cultures at 9% solids. At 14% solids level, the values were higher in the product made by non-EPS starter cultures than that made with EPS starter cultures. © 2006 Society of Dairy Technology.en_HK
dc.languageengen_US
dc.publisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/IDTen_HK
dc.relation.ispartofInternational Journal of Dairy Technologyen_HK
dc.subjectExopolysaccahrideen_HK
dc.subjectSet yogurtsen_HK
dc.subjectTotal solidsen_HK
dc.subjectWhey separationen_HK
dc.titleSyneresis in set yogurt as affected by EPS starter cultures and levels of solidsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1471-0307.2006.00264.xen_HK
dc.identifier.scopuseid_2-s2.0-33746136860en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33746136860&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume59en_HK
dc.identifier.issue3en_HK
dc.identifier.spage216en_HK
dc.identifier.epage221en_HK
dc.identifier.eissn1471-0307-
dc.identifier.isiWOS:000239118300010-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridAmatayakul, T=9246791000en_HK
dc.identifier.scopusauthoridSherkat, F=6602248294en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.citeulike765148-

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