Characteristics of stirred low-fat yoghurt as affected by high pressure |
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| Affiliation: | 1. Univ. Grenoble Alpes, LRP, F-38000 Grenoble, France;2. CNRS, LRP, F-38000 Grenoble, France;3. European Synchrotron Radiation Facility, BP220 38043 Grenoble Cedex 9, France;4. INRA UMR1253 STLO Science et technologie du lait et de l׳oeuf, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France;5. AGROCAMPUS OUEST UMR1253 STLO Science et technologie du lait et de l׳oeuf, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France;1. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, 4072, Australia;2. School of Food and Nutrition, Massey University, Auckland, 0745, New Zealand;3. Laboratorio de Calidad e Innovación, Alter Factor S. de R.L. de C.V. Rancho el Coleto #221, Capilla de Guadalupe, 47700, Jalisco, Mexcio;1. TINE SA, Centre for Research and Development, P.O. Box 7 Kalbakken, N-0902 Oslo, Norway;2. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway |
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| Abstract: | The effects of high pressure on the physicochemical, chemical, microbiological and sensory characteristics of stirred low-fat yoghurt were studied. Laboratory-made yoghurts were treated at high pressure (100–400 MPa) for 15 min at 20°C. No significant changes in pH and total organic acids were observed after pressuring the yoghurt. Pressures over 200 MPa prevented post-acidification of the yoghurt during chilled storage. Pressurized yoghurts exhibited higher viscosity and amino acid contents than did the untreated controls, and the differences were maintained after chilled storage. High-pressure treatments at 300 and 400 MPa reduced the number of viable cells of lactobacilli to below the legal minimum permitted in many countries. Significant differences in sensory characteristics between untreated and pressurized yoghurts (200–300 MPa) were detected after chilled storage. |
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