Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder
Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Unt...
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| Format: | Article |
| Language: | English |
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University of Belgrade - Faculty of Agriculture, Belgrade
2002-01-01
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| Series: | Journal of Agricultural Sciences (Belgrade) |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2002/1450-81090201045D.pdf |
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| author | Đurđević-Denin Jelena D. Maćej Ognjen D. Jovanović Snežana T. |
| author_facet | Đurđević-Denin Jelena D. Maćej Ognjen D. Jovanović Snežana T. |
| author_sort | Đurđević-Denin Jelena D. |
| collection | DOAJ |
| description | Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and composition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk. |
| first_indexed | 2024-12-11T15:13:09Z |
| format | Article |
| id | doaj.art-6086e00552a1471ba6043388d60e0de9 |
| institution | Directory Open Access Journal |
| issn | 1450-8109 |
| language | English |
| last_indexed | 2024-12-11T15:13:09Z |
| publishDate | 2002-01-01 |
| publisher | University of Belgrade - Faculty of Agriculture, Belgrade |
| record_format | Article |
| series | Journal of Agricultural Sciences (Belgrade) |
| spelling | doaj.art-6086e00552a1471ba6043388d60e0de92022-12-22T01:00:41ZengUniversity of Belgrade - Faculty of Agriculture, BelgradeJournal of Agricultural Sciences (Belgrade)1450-81092002-01-01471455610.2298/JAS0201045DViscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powderĐurđević-Denin Jelena D.Maćej Ognjen D.Jovanović Snežana T.Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and composition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk.http://www.doiserbia.nb.rs/img/doi/1450-8109/2002/1450-81090201045D.pdfdemineralized whey powderskim milk powderheat treatmentviscosityset-style yogurt |
| spellingShingle | Đurđević-Denin Jelena D. Maćej Ognjen D. Jovanović Snežana T. Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder Journal of Agricultural Sciences (Belgrade) demineralized whey powder skim milk powder heat treatment viscosity set-style yogurt |
| title | Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder |
| title_full | Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder |
| title_fullStr | Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder |
| title_full_unstemmed | Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder |
| title_short | Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder |
| title_sort | viscosity of set style yogurt as influenced by heat treatment of milk and added demineralized whey powder |
| topic | demineralized whey powder skim milk powder heat treatment viscosity set-style yogurt |
| url | http://www.doiserbia.nb.rs/img/doi/1450-8109/2002/1450-81090201045D.pdf |
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