Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC

Amatayakul, T, Zisu, B, Sherkat, F and Shah, N 2005, 'Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC', Australian Journal of Dairy Technology, vol. 60, no. 3, pp. 238-243.


Document type: Journal Article
Collection: Journal Articles

Title Physical characteristics of set yogurts as affected by co-culturing with non-EPS and EPS starter cultures and supplementation with WPC
Author(s) Amatayakul, T
Zisu, B
Sherkat, F
Shah, N
Year 2005
Journal name Australian Journal of Dairy Technology
Volume number 60
Issue number 3
Start page 238
End page 243
Total pages 6
Publisher Dairy Industry Association of Australia
Abstract In our earlier study, co-culturing with non-exopolysaccharide (EPS)- and EPS starter cultures and fortification with whey protein concentrate (WPC) were shown to increase EPS production by S. thermophilus during fermentation. The current study investigated physical characteristics of non-fat set yogurts as affected by the use of non-EPS- and EPS starter cultures, as well as by co-culturing with non-EPS- and EPS starter cultures and supplementation with 0.5% WPC. The set yogurts were evaluated for viable counts of starter cultures, EPS concentration, syneresis, firmness, yield stress and apparent viscosity. The use of EPS starter cultures or co-culturing with non-EPS- and EPS starter cultures decreased the firmness, apparent viscosity and syneresis, but increased the yield stress of the yogurts. The products supplemented with 0.5% WPC showed firmer texture than those made from reconstituted skim milk (RSM). The EPS concentration increased in products that contained WPC. A further increase in EPS concentration was observed upon co-culturing with non-EPS- and EPS starter cultures in RSM containing 0.5% WPC. The viable counts of L. delbrueckii ssp. bulgaricus were lower in products containing WPC than those made using RSM only.
Subject Food Processing
Keyword(s) Yoghurt
co-culturing
EPS/non-EPS starter cultures
Copyright notice Copyright Dairy Industry Association of Australia Oct 2005
ISSN 0004-9433
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