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Article: Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios

TitlePhysical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios
Authors
KeywordsExopolysaccharide
Rheology
Storage
Texture
Yoghurts
Issue Date2006
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2006, v. 16 n. 1, p. 40-51 How to Cite?
AbstractThis study investigated the physical characteristics of set and stirred yoghurts made at 9% (w/w) total solids with various casein (CN)-to-whey protein (WP) ratios and with exopolysaccharide (EPS)-producing starter cultures (capsular or ropy) during storage. The yoghurt was evaluated for composition, firmness and syneresis of set yoghurt, and for the flow curve and the area of hysteresis loop between the upward and downward curve of stirred yoghurt. Viable counts of starter bacteria and concentrations of lactic acid and EPS in the yoghurt were also determined. EPS concentration did not decrease during storage for 28 d. Firmness and syneresis of set yoghurt decreased when the CN-to-WP ratio was reduced from ratio 4:1 to 1:1 and when EPS starter cultures (especially ropy EPS) were used. Stirred yoghurt with a CN-to-WP ratio of 3:1 and made using ropy EPS-producing starter cultures had a higher shear stress and hysteresis loop area than yoghurt made using capsular EPS- or non-EPS-producing starter cultures. The results suggested that the physical characteristics of set and stirred yoghurts can be improved by varying CN-to-WP ratio and by the use of EPS-producing starter cultures. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144441
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAmatayakul, Ten_HK
dc.contributor.authorHalmos, ALen_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.citationInternational Dairy Journal, 2006, v. 16 n. 1, p. 40-51en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144441-
dc.description.abstractThis study investigated the physical characteristics of set and stirred yoghurts made at 9% (w/w) total solids with various casein (CN)-to-whey protein (WP) ratios and with exopolysaccharide (EPS)-producing starter cultures (capsular or ropy) during storage. The yoghurt was evaluated for composition, firmness and syneresis of set yoghurt, and for the flow curve and the area of hysteresis loop between the upward and downward curve of stirred yoghurt. Viable counts of starter bacteria and concentrations of lactic acid and EPS in the yoghurt were also determined. EPS concentration did not decrease during storage for 28 d. Firmness and syneresis of set yoghurt decreased when the CN-to-WP ratio was reduced from ratio 4:1 to 1:1 and when EPS starter cultures (especially ropy EPS) were used. Stirred yoghurt with a CN-to-WP ratio of 3:1 and made using ropy EPS-producing starter cultures had a higher shear stress and hysteresis loop area than yoghurt made using capsular EPS- or non-EPS-producing starter cultures. The results suggested that the physical characteristics of set and stirred yoghurts can be improved by varying CN-to-WP ratio and by the use of EPS-producing starter cultures. © 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/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectExopolysaccharideen_HK
dc.subjectRheologyen_HK
dc.subjectStorageen_HK
dc.subjectTextureen_HK
dc.subjectYoghurtsen_HK
dc.titlePhysical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratiosen_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.doi10.1016/j.idairyj.2005.01.004en_HK
dc.identifier.scopuseid_2-s2.0-27444434827en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-27444434827&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume16en_HK
dc.identifier.issue1en_HK
dc.identifier.spage40en_HK
dc.identifier.epage51en_HK
dc.identifier.isiWOS:000233174100006-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridAmatayakul, T=9246791000en_HK
dc.identifier.scopusauthoridHalmos, AL=6603889970en_HK
dc.identifier.scopusauthoridSherkat, F=6602248294en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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