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Conference Paper: Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

TitlePhysical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids
Authors
KeywordsExopolysaccharide
Firmness
Syneresis
Total solids
Yoghurt
Issue Date2006
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodhyd
Citation
Food Hydrocolloids, 2006, v. 20 n. 2-3 SPEC. ISS., p. 314-324 How to Cite?
AbstractThis study investigated firmness and syneresis of set yoghurts made at the CN to WP ratios of 4:1, 3:1, 2:1 and 1:1 using non-EPS-, capsular EPS- and ropy EPS-producing starter cultures. The yoghurts were made at 9 and 14% (w/w) total solids. The total solids, total protein, the concentration of lactose and the ratios of CN to WP as well as the protein's profiles (native- polyacrylamide gel electrophoresis) in heated and unheated milk blends were investigated. The level of soluble denatured whey protein aggregates in heated milk was also determined. The concentration of EPS, firmness and level of spontaneous syneresis in set yoghurt were monitored weekly throughout 28 days of storage. The microstructure of the set yoghurt made with milk blends at the CN to WP ratio of 4:1 and using three types of starter cultures was carried out after 1 day of storage. There was no difference in the total solids, total protein and lactose concentration of liquid milk blends, except the CN to WP ratios. There was no difference in whey protein denaturation between milk blends. The level of soluble denatured whey protein aggregates in heated milk blends decreased with reducing CN to WP ratio. The firmness and the level of spontaneous syneresis in set yoghurts decreased as the CN to WP ratios were reduced. The use of EPS-producing starter cultures reduced firmness and syneresis and changed the protein matrix in the microstructure of set yoghurts made at 9% (w/w) total solids compared to the control products. These were not observed in set yoghurts made at 14% (w/w) total solids. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144440
ISSN
2015 Impact Factor: 3.858
2015 SCImago Journal Rankings: 1.849
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAmatayakul, Ten_HK
dc.contributor.authorSherkat, Fen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:05Z-
dc.date.available2012-01-20T09:02:05Z-
dc.date.issued2006en_HK
dc.identifier.citationFood Hydrocolloids, 2006, v. 20 n. 2-3 SPEC. ISS., p. 314-324en_HK
dc.identifier.issn0268-005Xen_HK
dc.identifier.urihttp://hdl.handle.net/10722/144440-
dc.description.abstractThis study investigated firmness and syneresis of set yoghurts made at the CN to WP ratios of 4:1, 3:1, 2:1 and 1:1 using non-EPS-, capsular EPS- and ropy EPS-producing starter cultures. The yoghurts were made at 9 and 14% (w/w) total solids. The total solids, total protein, the concentration of lactose and the ratios of CN to WP as well as the protein's profiles (native- polyacrylamide gel electrophoresis) in heated and unheated milk blends were investigated. The level of soluble denatured whey protein aggregates in heated milk was also determined. The concentration of EPS, firmness and level of spontaneous syneresis in set yoghurt were monitored weekly throughout 28 days of storage. The microstructure of the set yoghurt made with milk blends at the CN to WP ratio of 4:1 and using three types of starter cultures was carried out after 1 day of storage. There was no difference in the total solids, total protein and lactose concentration of liquid milk blends, except the CN to WP ratios. There was no difference in whey protein denaturation between milk blends. The level of soluble denatured whey protein aggregates in heated milk blends decreased with reducing CN to WP ratio. The firmness and the level of spontaneous syneresis in set yoghurts decreased as the CN to WP ratios were reduced. The use of EPS-producing starter cultures reduced firmness and syneresis and changed the protein matrix in the microstructure of set yoghurts made at 9% (w/w) total solids compared to the control products. These were not observed in set yoghurts made at 14% (w/w) total solids. © 2005 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodhyden_HK
dc.relation.ispartofFood Hydrocolloidsen_HK
dc.subjectExopolysaccharideen_HK
dc.subjectFirmnessen_HK
dc.subjectSyneresisen_HK
dc.subjectTotal solidsen_HK
dc.subjectYoghurten_HK
dc.titlePhysical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solidsen_HK
dc.typeConference_Paperen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.foodhyd.2005.02.015en_HK
dc.identifier.scopuseid_2-s2.0-25844476066en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-25844476066&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume20en_HK
dc.identifier.issue2-3 SPEC. ISS.en_HK
dc.identifier.spage314en_HK
dc.identifier.epage324en_HK
dc.identifier.isiWOS:000232522900021-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridAmatayakul, T=9246791000en_HK
dc.identifier.scopusauthoridSherkat, F=6602248294en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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