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Article: Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC

TitlePhysical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC
Authors
Issue Date2005
Citation
Australian Journal Of Dairy Technology, 2005, v. 60 n. 3, p. 238-243 How to Cite?
AbstractIn our earlier study, co-culturing with non-exopolysaccharide (EPS)- and EPS starter cultures and fortification with whey protein concentrate (WPC) were shown to increase EPS production by S. thermophilus during fermentation. The current study investigated physical characteristics of non-fat set yogurts as affected by the use of non-EPS- and EPS starter cultures, as well as by co-culturing with non-EPS- and EPS starter cultures and supplementation with 0.5% WPC. The set yogurts were evaluated for viable counts of starter cultures, EPS concentration, syneresis, firmness, yield stress and apparent viscosity. The use of EPS starter cultures or co-culturing with non-EPS- and EPS starter cultures decreased the firmness, apparent viscosity and syneresis, but increased the yield stress of the yogurts. The products supplemented with 0.5% WPC showed firmer texture than those made from reconstituted skim milk (RSM). The EPS concentration increased in products that contained WPC. A further increase in EPS concentration was observed upon coculturing with non-EPS- and EPS starter cultures in RSM containing 0.5% WPC. The viable counts of L. delbrueckii ssp. bulgaricus were lower in products containing WPC than those made using RSM only.
Persistent Identifierhttp://hdl.handle.net/10722/144444
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorAmatayakul, Ten_HK
dc.contributor.authorZisu, Ben_HK
dc.contributor.authorSherkat, Fen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:06Z-
dc.date.available2012-01-20T09:02:06Z-
dc.date.issued2005en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2005, v. 60 n. 3, p. 238-243en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144444-
dc.description.abstractIn our earlier study, co-culturing with non-exopolysaccharide (EPS)- and EPS starter cultures and fortification with whey protein concentrate (WPC) were shown to increase EPS production by S. thermophilus during fermentation. The current study investigated physical characteristics of non-fat set yogurts as affected by the use of non-EPS- and EPS starter cultures, as well as by co-culturing with non-EPS- and EPS starter cultures and supplementation with 0.5% WPC. The set yogurts were evaluated for viable counts of starter cultures, EPS concentration, syneresis, firmness, yield stress and apparent viscosity. The use of EPS starter cultures or co-culturing with non-EPS- and EPS starter cultures decreased the firmness, apparent viscosity and syneresis, but increased the yield stress of the yogurts. The products supplemented with 0.5% WPC showed firmer texture than those made from reconstituted skim milk (RSM). The EPS concentration increased in products that contained WPC. A further increase in EPS concentration was observed upon coculturing with non-EPS- and EPS starter cultures in RSM containing 0.5% WPC. The viable counts of L. delbrueckii ssp. bulgaricus were lower in products containing WPC than those made using RSM only.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titlePhysical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPCen_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.scopuseid_2-s2.0-27744598316en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-27744598316&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume60en_HK
dc.identifier.issue3en_HK
dc.identifier.spage238en_HK
dc.identifier.epage243en_HK
dc.identifier.scopusauthoridAmatayakul, T=9246791000en_HK
dc.identifier.scopusauthoridZisu, B=23995881100en_HK
dc.identifier.scopusauthoridSherkat, F=6602248294en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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