Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetalde-hyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L* and a* values, it caused lower b* values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g-1 and 5.70 to 8.96 log cfu g-1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.& COPY; 2023 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Fat Globule Size, Sensory Characteristics, Rheological Properties, Particle-Size, Bovine-Milk, Acid, Protein, Stability, Viability, Products
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
144
