The manufacture of set-type natural yoghurt containing different oils — 2: Rheological properties and microstructure

Autor:	A. M. Sword, E. Barrantes, D. Donald Muir, Miloslav Kalab, A. Y. Tamime
Rok vydání:	1996
Předmět:	Chemistry Scanning electron microscope food and beverages Microstructure Applied Microbiology and Biotechnology Sunflower fluids and secretions Vegetable oil Rheology Milk Serum Anhydrous Food science Porosity Food Science
Zdroj:	International Dairy Journal. 6:827-837
ISSN:	0958-6946
DOI:	10.1016/0958-6946(96)00010-6
Popis:	Yoghurts rich in poly- and mono-unsaturated fatty acids were manufactured from reconstituted skimmed milk powder using vegetable oils (olive, groundnut, sunflower or maize) to replace the milk fat. They were compared with a yoghurt-containing anhydrous milk fat [AMF, 1.5% ( w w )]. The vegetable oil-based yoghurts [at a 1.5% ( w w ) level of addition] were different from the control yoghurt containing AMF. Whey separation was higher and firmness was lower for all vegetable oil-containing yoghurts than for the product containing AMF. Scanning electron microscopy revealed similar microstructure, including the distribution of void spaces filled with milk serum (porosity of the protein matrices), whereas transmission electron microscopy showed the interaction of the vegetable oil droplets with casein micelles and their participation in the formation of the gel matrices.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f493a200f8adc4a0924dffa2a9f51f7f https://doi.org/10.1016/0958-6946(96)00010-6 Zobrazit plný text záznamu Full Text from ScienceDirect