Yoghurt - part two
ساعت ٢:٤٧ ‎ب.ظ روز یکشنبه ٢٥ امرداد ،۱۳۸۳  کلمات کلیدی:

Yoghurt - part two

In the second part of his review, Ernest Mann concentrates on the scientific aspects of yoghurt production.



The second part of this review concentrates predominantly on more scientific aspects of yoghurt production. A recent study in Australia (30) looked at seasonal variations in physical characteristics of both set and stirred yoghurts. The effects of variations in solids-not-fat contents (10–14 per cent) on gel strengths, whey drainage and other properties were examined. It was found that standardisation of total solids content with dried skim milk was not sufficient to produce yoghurts with consistent physical characteristics throughout a season. Another group of Australian scientists (31) studied the effects of fortification of milk with two per cent of either whey powder (WP), skim milk powder (SMP) or whey protein concentrate (WPC) on composition, pH, firmness, viscosity, syneresis and microstructure of yoghurt. The results indicated that WP and SMP supplementation reduced viscosity and firmness, while WPC supplementation increased these values.

http://www.foodsciencecentral.com/library.html#ifis/13422