Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt |
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| Affiliation: | 1. Unité Mixte de Recherche de Génie et Microbiologie des Procédés Alimentaires, Institut National Agronomique Paris Grignon/Institut National de la Recherche Agronomique, 78 850 Thiverval Grignon, France;2. Unité de Recherche de Génie des Procédés et Technologies Alimentaires, Institut National de la Recherche Agronomique, 369, rue J. Guesdes, B.P. 38, 59 650 Villeneuve d’Ascq, France;1. Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, 510631, China;2. Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, Scotland, UK;1. IATE, Université de Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France;2. Chr. Hansen France SAS, Rue d''Aulnay, F-91180 Saint-Germain-lès-Arpajon, France;1. Department of Food Science, University of Guelph, Canada;2. R&D Parmalat Canada, London, Ontario, Canada;1. Departamento de Ingeniería Agroindustrial, Posgrado en Ciencia y Tecnología Agroalimentaria, Universidad Autónoma Chapingo, Km. 38.5 Carretera México-Texcoco, 56230 Texcoco, Mexico;2. Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km. 38.5 Carretera México-Texcoco, 56230 Texcoco, Mexico;3. Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Av. Normalistas #800, Guadalajara, Jalisco 44270, Mexico;4. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Vicentina, México, D.F. 09340, Mexico;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 aim of this work was to study how milk fortification and heating affect yogurt microstructure (micellar characteristics, protein network) and physical properties (viscosity, water-holding capacity (WHC), and graininess). Milk was fortified with skim milk powder (control), whey protein concentrate (WPC), caseinate, or a mixture of caseinate and whey protein. Two heat treatments were applied, giving average whey protein denaturation levels of 58% and 77%. For caseinate-enriched yogurts, the heating effect was negligible. When milk was enriched with WPC, heating led to a high level of cross-linking within the gel network. Heating increased yogurt viscosity and WHC, but also graininess. When milk was fortified with a blend of WPC and caseinate giving a whey protein-to-casein ratio of 0.20, the yogurt viscosity was greatly improved, while graininess was kept low. The results show a relationship between micelle solvation and yogurt microstructure, as well as micelle size in milk base and yogurt graininess. |
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