Physical Properties of Yoghurt at Varying Pasteurization Time and Temperature

Issue Date

9-2010

Abstract

Heat treatment is commonly applied in the manufacture of yoghurt to pasteurize it and to change the milk composition properties to improve the quality of yoghurt. The physical properties of yoghurt pasteurized at different temperatures (85-95 °C) for varying periods (1-35 min) were investigated. Results showed that pasteurization treatment at 90 °C for 5-15 min had minimal impact on the post-acidification of yoghurt during refrigerated ripening with change in acidity intensity of 0.61-0.91%. The viscosity of yoghurt (5,709 mPa s) was better at heating condition of 90 °C for 10 min. The highest water-holding capacity (80.17%) was observed in yoghurt pasteurized at 90 °C for 5 min. However, the pasteurization treatment did not have much effect on the distribution of protein particle size in milk. After fermentation, the average diameter of the protein particle in yoghurt was significantly increased, and the major protein particle distribution changed from bimodal to monomodal. Pasteurization treatment at 90 °C for 5 min in yoghurt production would result in the highest water-holding capacity, higher viscosity and the largest size of protein particles.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

93

Issue

3

Page

299-306

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

graphs, tables, references

Language

English

Subject

microstructure, pasteurization treatment, post-acidification, viscosity, water-holding capacity, yoghurt

En – AGROVOC descriptors

YOGHURT; PASTEURIZATION; ACIDIFICATION; VISCOSITY; WATER HOLDING CAPACITY; PROTEIN CONTENT; CHEMICOPHYSICAL PROPERTIES

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