Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates |
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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, BP 38, 59 650 Villeneuve d’Ascq, France;1. United Pharmaceuticals, F-75000 Paris, France;2. INRA, UMR1253, F-35000 Rennes, France;3. Agrocampus Ouest, UMR1253, F-35000 Rennes, France;4. CNRS, UMR7608, F-91405 Orsay, France;1. University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark;2. Arla Foods Ingredients, Sønderhøj 10-12, 8260, Viby J, Denmark;3. Chr. Hansen A/S, Bøge Allé 10-12, 2970, Hørsholm, Denmark;4. Arla Foods, Sønderhøj 14, 8260, Viby J, Denmark;1. The ARC Dairy Innovation Hub, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia;2. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia;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 physical properties and the microstructure of yoghurts containing probiotic bacteria, and supplemented with milk protein hydrolysates, were studied. Three casein hydrolysates and three whey protein hydrolysates were added to milk at a concentration ranging from 0.25 to 4 g L−1. The milks were then fermented with either of two different cultures. The resulting yoghurts with added hydrolysates were compared to the control yoghurt without supplementation. For both cultures, addition of hydrolysates decreased the complex viscosity and graininess in yoghurts. The addition of hydrolysates also reduced fermentation time. Microstructural observations showed a more open and less branched structure in yoghurts when milk protein hydrolysates were incorporated. The difference in fermentation time between milks with different levels of added hydrolysates could partially explain the differences in microstructure and physical properties of the final yoghurts. |
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