Work

Physical properties of stirred-curd unsweetened yoghurts stabilised with different dairy ingredients

Year: 1995

Type: article

Abstract: Yoghurts were produced from milks standardised to 2.0% fat and fortified to 5% protein with various dairy ingredients including skim milk powder (SMP), butter milk powder (BMP), sodium caseinate (NaCn) and whey protein concentrates with protein levels of 75% (WPC 75), 60% (WPC60), 45% (WPC45) and 35% (WPC35). The susceptibility to syneresis of dairy ingredient-based yoghurts decreased in the following order. WPC35 >> NaCn > WPC45 ∼ WPC60 ∼ WPC45 > SMP > BMP. The degree of shear thinning was highest for NaCn-stabilised yoghurt and lowest for WPC35-based yoghurt. The viscosities at the end of a 25 min shearing period (at a shear rate of 116.2 s −1 ) decreased in the order. NaCn > BMP ∼ SMP ∼ WPC75 ∼ WPC60 ∼ WPC45 > gelatine >> WPC35

Source: Milk science international/Milchwissenschaft

Authors: Timothy P. Guinee, C. G. Mullins, W. J. Reville, Myriam Cotter

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $327

OpenAlex ID: W2271131192

FWCI: 1.924

Cites:

Cited by: 41

Related to: 10