Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature

Journal of Dairy Science
W J Lee, J A Lucey

Abstract

The effects of inoculation rates and incubation temperatures on the physical properties and microstructure of yogurt gels were investigated. A 2-factor experimental design with 3 replicates was used for data analysis. Yogurt gels were made with 0.5, 1, 2, 3, or 4% (wt/wt) inoculation rates and incubated at 40 or approximately 46 degrees C. Dynamic low amplitude oscillatory rheology was performed to monitor the formation of yogurt gels. Gel permeability and the amount of surface whey were determined. Gel structure was examined by confocal scanning laser microscopy. Higher storage modulus values were observed in yogurt gels made at higher inoculation rates and lower incubation temperatures. Gels made at higher inoculation rates and incubation temperatures exhibited higher yield stress and maximum loss tangent values, respectively. Permeability, pore size, and whey separation of yogurt gels increased with decreased inoculation rate and increased incubation temperature. An increase in the inoculation rate resulted in a decrease in the pH where the maximum in the loss tangent occurs, presumably reflecting less efficient solubilization of colloidal calcium phosphate (which is a slow process) and the need to attain a lower pH to compl...Continue Reading

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Citations

Feb 7, 2014·Critical Reviews in Food Science and Nutrition·Madiha TasneemUmar Farooq
Oct 11, 2017·Journal of Dairy Science·Nicoletta A MieleSilvana Cavella
Nov 21, 2017·Journal of Dairy Science·Kayanush J Aryana, Douglas W Olson
Sep 19, 2009·Journal of Dairy Science·A G da CruzA M Frattini Fileti
Nov 29, 2008·Journal of Dairy Science·T OzcanD S Horne
Nov 29, 2008·Journal of Dairy Science·E J Aguirre-EzkauriatzaM M Alvarez
Jul 16, 2008·The Journal of Dairy Research·Marie RenanMarie H Famelart
Aug 4, 2015·Journal of Dairy Science·Tulay OzcanJohn A Lucey
May 12, 2015·Journal of Food Science·Jacob L SkytteRasmus Larsen
Aug 4, 2019·BMC Biotechnology·Soumaya El BouchikhiYahya Bensouda
Sep 6, 2014·Journal of Food Science and Technology·Mahboubeh SadeghiMohammadamin Mohammadifar
Aug 13, 2014·Journal of Food Science and Technology·Yan WenXin-Huai Zhao
Aug 16, 2017·Soft Matter·José AlvaradoGijsje H Koenderink
Feb 13, 2020·Frontiers in Microbiology·Elena BancalariMonica Gatti
Jan 6, 2021·Annual Review of Food Science and Technology·Konstantina KyriakopoulouRemko M Boom
Apr 27, 2021·Journal of Food Science and Technology·Nazni Peerkhan, Sandra Nair
Apr 27, 2021·Journal of Food Science and Technology·Vishal M JadhaoRajeshwar S Matche
Mar 13, 2012·International Journal of Biological Macromolecules·Masoud HatamiMohammad Amin Mohammadifar
May 19, 2010·Journal of Agricultural and Food Chemistry·Muditha DissanayakeTodor Vasiljevic

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