Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality

Soukoulis, C; Panagiotidis, P; Koureli, R; Tzia, C

dc.contributor.author	Soukoulis, C	en
dc.contributor.author	Panagiotidis, P	en
dc.contributor.author	Koureli, R	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:26:28Z
dc.date.available	2014-03-01T01:26:28Z
dc.date.issued	2007	en
dc.identifier.issn	0022-0302	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18093
dc.subject	Heat treatment	en
dc.subject	Protein fortifier	en
dc.subject	Stabilizer	en
dc.subject	Yogurt fermentation monitoring	en
dc.subject.classification	Agriculture, Dairy & Animal Science	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Cyamopsis tetragonoloba	en
dc.title	Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality	en
heal.type	journalArticle	en
heal.identifier.primary	10.3168/jds.2006-802	en
heal.identifier.secondary	http://dx.doi.org/10.3168/jds.2006-802	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	Lactic acid fermentation during the production of skim milk and whole fat set-style yogurt was continuously monitored by measuring pH. The modified Gompertz model was successfully applied to describe the pH decline and viscosity development during the fermentation process. The viscosity and incubation time data were also fitted to linear models against ln(pH). The investigation of the yogurt quality improvement practices included 2 different heat treatments (80°C for 30 min and 95°C for 10 min), 3 milk protein fortifying agents (skim milk powder, whey powder, and milk protein concentrate) added at 2.0%, and 4 hydrocolloids (κ-carrageenan, xanthan, guar gum, and pectin) added at 0.01% to whole fat and skim yogurts. Heat treatment significantly affected viscosity and acetaldehyde development without influencing incubation time and acidity. The addition of whey powder shortened the incubation time but had a detrimental effect on consistency, firmness, and overall acceptance of yogurts. On the other hand, addition of skim milk powder improved the textural quality and decreased the vulnerability of yogurts to syneresis. Anionic stabilizers (κ-carrageenan and pectin) had a poor effect on the texture and palatability of yogurts. However, neutral gums (xanthan and guar gum) improved texture and prevented the wheying-off defect. Skim milk yogurts exhibited longer incubation times and higher viscosities, whereas they were rated higher during sensory evaluation than whole fat yogurts. © American Dairy Science Association, 2007.	en
heal.publisher	AMER DAIRY SCIENCE ASSOC	en
heal.journalName	Journal of Dairy Science	en
dc.identifier.doi	10.3168/jds.2006-802	en
dc.identifier.isi	ISI:000246603200008	en
dc.identifier.volume	90	en
dc.identifier.issue	6	en
dc.identifier.spage	2641	en
dc.identifier.epage	2654	en