Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 314-324

  Amatayakul, T ^a   Sherkat, F ^b   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Exopolysaccharide; Firmness; Syneresis; Total solids; Yoghurt

Indexed keywords

AGGREGATES; DENATURATION; ELECTROPHORESIS; PROTEINS; SUGARS;

EXOPOLYSACCHARIDES; FIRMNESS; PHYSICAL CHARACTERISTICS; PROTEIN AGGREGATES; STARTER CULTURES; SYNAERESIS; TOTAL PROTEIN; TOTAL SOLIDS; WHEY PROTEINS; YOGURT;

MICROSTRUCTURE;

EID: 25844476066     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.015     Document Type: Conference Paper

References (34)

1. A.T. Andrew Protenases in normal bovine milk and their action on caseins Journal of Dairy Research 50 1983 45 55
2. S.G. Anema, K.S. Lee, E.K. Lowe, and H. Klostermeyer Rheological properties of acid gels prepared from heated pH-adjusted skim milk Journal of Agricultural and Food Chemistry 52 2004 337 343
3. AOAC Official methods of analysis of AOAC international 16th ed. 1995 AOAC International Arling, VA
4. Y.S. Bhullar, M.A. Uddin, and N.P. Shah Effects of ingredients supplementation on textural characteristics and microstructure of yoghurt Milchwissenschaft 57 2002 328 332
5. M. Bourne Food texture and viscosity: concept and measurement 2nd ed. 2002 Academic Press New York
6. J.R. Broadbent, D.J. McMahon, D.L. Welker, C.J. Oberg, and S. Moineau Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus:A review Journal of Dairy Science 86 2003 407 423
7. J. Cerning Exocellular polysaccharides produced by lactic acid bacteria FEMS Microbiology Reviews 87 1990 113 130
8. C.G. de Kruif, and R. Tuinier Polysaccharide protein interactions Food Hydrocolloids 15 2001 555 563
9. L. De Vuyst, and B. Degeest Heteropolysaccharides from lactic acid bacteria FEMS Microbiology Reviews 23 1999 153 177
10. M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith Colorimetric method for determination of sugars and related substances Analytical Chemistry 38 1956 350 356
11. M. Guzmán-González, F. Morais, and L. Amigo Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. II: Use of caseinates, co-precipitate and blended dairy powders Journal of the Science of Food and Agricultures 80 2000 433 438
12. M. Guzmán-González, F. Morais, M. Ramos, and L. Amigo Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder Journal of the Science of Food and Agricultures 79 1999 1117 1122
13. V.R. Harwalkar, and M. Kalab Relationship between microstructure and susceptibility to syneresis in yoghurt made from reconstituted non-fat dry milk Food Microstructure 5 1986 287 294
14. A.N. Hassan, and J.F. Frank Modification of microstructure and texture of rennet curd by using a capsule-forming non-ropy lactic cultures Journal of Dairy Research 64 1997 115 121
15. A.N. Hassan, M. Corredig, and J.F. Frank Capsule formation by nonropy starter cultures affects the viscoelastic properties of yogurt during structure formation Journal of Dairy Science 85 2002 716 720
16. A.N. Hassan, J.F. Frank, and M. Elsoda Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy International Dairy Journal 13 2003 755 762
17. A.N. Hassan, J.F. Frank, M.A. Farmer, K.A. Schmidt, and S.I. Shalabi Formation of yogurt microstructure and three-dimensional visualization as determined by confocal scanning laser microscopy Journal of Dairy Science 78 1995 2629 2636
18. A.N. Hassan, J.F. Frank, K.A. Schmid, and S.I. Shalabi Textural properties of yogurt made with encapsulated non-ropy lactic cultures Journal of Dairy Science 79 1996 2098 2103
19. D. Jaros, H. Rohm, A. Haque, C. Bonaparte, and W. Kneifel Influence of the starter cultures on the relationship between dry matter content and physical properties of set-style yogurt Milchwissenschaft 57 2002 325 326
20. M. Kalab, P. Allan-Wojtas, and B.E. Phipps-Todd Development of microstructure in set-style nonfat yoghurt - A review Food Microstructure 2 1983 51 66
21. J.A. Lucey The relationship between rheological parameters and whey separation in milk gels Food Hydrocolloids 15 2001 603 608
22. V.M. Marshall, and H.L. Rawson Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt International Journal of Food Science and Technology 34 1999 137 143
23. H.W. Modler, M.E. Larmond, C.S. Lin, D. Froehlich, and D.B. Emmons Physical and sensory properties of yogurt stabilized with milk proteins Journal of Dairy Science 66 1983 422 429
24. J. Mottar, A. Bassier, M. Joniau, and J. Baert Effect of heat-induced association of whey proteins and casein micelles on yoghurt texture Journal of Dairy Science 72 1989 2247 2256
25. B. Özer, A. Grandison, R. Robinson, and M. Atamer Effects of lactoperoxidase and hydrogen peroxide on rheological properties of yoghurt Journal of Dairy Research 70 2003 227 232
26. A. Puvanenthiran, R.P.W. Williams, and M.A. Augustin Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios International Dairy Journal 12 2002 383 391
27. F. Remuef, S. Mohammed, I. Sodini, and J.P. Tissier Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt International Dairy Journal 13 2003 773 782
28. P. Ruas-Madiedo, and P. Zoon Effect of exopolysaccharide-producing Lactococcus lactis strains and temperature on the permeability of skim milk gels Colloids and Surfaces A: Physicochemical Engineering Aspects 213 2003 245 253
29. N.P. Shah Yogurt: The product and its manufacture B. Caballero L.C Trugo P.M. Finglas 2nd ed. Encyclopedia of Food Science and Nutrition Vol. 10 2003 Academic Press New York 6252 6260
30. A.Y. Tamime, and H.C. Deeth Yogurt: Technology and biochemistry Journal of Food Protection 43 1980 939 977
31. A.J. Vasbinder, and C.G. de Kruif Casein-whey protein interactions in heated milk: The influence of pH International Dairy Journal 13 2003 669 677
32. C. Wacher-Rodate, M.V. Galvan, A. Farres, F. Gallardo, V.M. Marshall, and M. Garcia-Garlibay Yoghurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures Journal of Dairy Research 60 1993 247 254
33. Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., & van Boekel, M.A.J.S. (1999). Dairy technology: principles of milk properties and processes. (pp. 533-535). New York: Marcel Dekker.
34. B. Zisu, and N.P. Shah Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275 Journal of Dairy Science 86 2003 3405 3415