The study on relationship between microstructure and technological properties of yoghurt produced from different types of milk during storage

Document Type : Research Paper


1 Islamic Azad University, Pharmacology branch, Tehran

2 Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj

3 Islamic Azad University, Safadasht branch, Tehran


Using different milks with different characteristics resulted to the change in characteristics of the final dairy product. . In this study, yogurt samples were produced from cow and buffalo milk and their characteristics include chemical properties, syneresis, texture, rheological behavior and photography of atomic force microscope at 1, 15 and 30 days after storage. The microscopic images obtained from surface of three types of yogurt at fifteenth days of storage time showed that the number and the height of peaks in bovine yoghurt surface were higher than buffalo yoghurt. Our results also showed that the technological properties, percentage of synersis and texture of yoghurt were affected by its microstructure.


Main Subjects

Ahmad, S., Gaucher, I., Rousseau, F., Beaucher, E., Piot, M., Grongnet, J. F., Gaucheron, F., )2008(, Effects of acidification on physicochemical characteristics of  buffalo milk: A comparison with cow's milk. Food Chemistry, No. 106, P. 11-17.
Bonczar, G., Wszolek, M., Siuta, A., )2002(, The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food Chemistry, No. 79, P. 85-91.
Burgain, J., [etal]. ,) 2013(, In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy. Colloids and Surfaces B: Biointerfaces, No. 104, P. 153– 162.
Cui, B., Tan, C., Lu, Y., Liu, X., Li, G., )2014(, The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system. Food Hydrocolloids, No. 37, P. 111-115.
Domagala, j.,)2009(, Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk. International Journal of Food Properties, NO.12, P.605-615.
Durla- ozkaya, F., Aslim, B., Ozkaya, M. T.,(2007(, Effect of exopolysaccharides produced by Lactobacillus delbrueckii ssp. bulgaricus strains to bacteriophage and nisin sensitivity of the bacteria. LWT, Food Science Technology, No. 40, P. 564- 568.
Ebdali, S., Motamedzadegan, A. (2013). The effect of replacement for part of dry material with gelatin to functional properties of  fat-free’s Set yogurt. Journal of Food Industry, NO. 2, p. 221 to 229. (In Farsi).
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Butikofer, U., Eberhard, P., )2009(, Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, No. 19, P. 107–115.
Hanh, T. H. N., Ong, L., Kentish, S. E., Gras, S. L., )2014(, Homogenisation improves the microstructure, syneresis and rheological properties of buffalo yoghurt. International Dairy Journal, No. xxx, P. 1-10.
Iranian National Standard., No. 695, yogurt-characteristics and test methods. (In Farsi).
Iranian National Standard., No. 1753, processed cheese and cheese-determine the amount of total dry matter. (In Farsi).
Iranian National Standard No. 2852, milk and its products-determination of acidity and pH. (In Farsi).
Iranian National Standard No. 639, determine the total nitrogen content of milk (Kyjldal method). (In Farsi).
International Dairy Federation,( 2007), The world dairy situation (2007). Bulletin No. 423/2007.
Karazhian, H., Salari, R., (2011). Comparison of physico-chemical properties, Rheological and Sensory Yogurt made from fresh cow milk and powdered milk. Journal of Food Science and Technology. Journal of Food Science and Technology, No. 2, p. 11 to 19. (In Farsi).
Karim,G., Khandaghi, J., Karimi, H. (2011). Testing of milk and its products. Publication of Tehran University. (In Farsi).
Madian, a., mazaheri, m. (2007). Effect of  Milk solids on bacterial growth and the quality of Yogurt starter.Iranian Journal Food Science and Technology. NO. 4., P. 45 to 51. (In Farsi).
Magenis,B., Prudeˆncio, E., Amboni, R., Cerqueira Ju´ nior,N., Oliveira,R.,  Benedet, H., )2006(, Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration. International Journal of Food Science and Technology,NO. 41,P. 560–568.
Mazaheri, M., Karazhiyan, R., Mahdiyan, A. (2006). The effect of fat content of milk on growth and metabolic activity of starter cultures and Yoghurt quality concentrated. Journal of Agricultur Sciences and Natural Resources. NO. 1, P. 59 TO 66. (In Farsi).
Mirnezami, H., Sanei, M., Ordobadi, f. (2008). What do you know from Milk? (Chemistry and Technology of milk). Publication of Agricultural Sciences. (In Farsi).
Mortazaviyan, A.,Sohrabvandi, S.(2004). A  review of yoghurt sensory properties. ATA Publications, p. 88 to 203. (In Farsi).
Nguyen, H. T., Ong, L., Lefèvre, C., Kentish, S. E., Gras, S. L., (2013), Rheological Properties and Microstructure of Buffalo Yoghurt. Annual Transactions of the Nordicrheology Society, No. 21.P. 205-211.
Octavio, M., Fernando, j., )2013(, Physicochemical, rheological and stability characterization of a caramel flavored yogurt. Food Science Technology, NO.51, P.233-241.
Rahimnahal, S.(2010). Study about MHC gene polymorphism in Khuzestan native buffalo populations using separate PBR. Master's thesis Genetics and Animal Breeding. Agriculture and Natural Resources University of Ramin. (In Farsi).
Robinson, R. K., Tamime, A. Y., (2006), Types of fermented milks. In: Tamime, A.Y. (Ed.), Fermented Milks. Blackwell Science Ltd., Oxford, UK, p. 1–10.
Shoji, A.S., Oliveira, A.C., Balieiro, J.C.C., Freittas. O., Thomazini, M., Heinemann, R.J.B., Okuro,P.K., Favaro, C.S., (2013), Viability of L.acidophilus microcapsules and their application to buffalo milk yoghurt. Food and Bioproducts Processing, NO. 91, P. 83-88.
Sindhu, J. S., Arora, S.,( 2011)., Buffalo Milk. National Dairy Research Institute, P. 503-511.
Tamime, A. Y., Robinson, R. K., (1999), Yogurt Science and Technology. 2th ed., CRC Press., Woodhead Pub. Ltd., USA.
Twyman, R.M., )2005(, Microscopy applications/food. Elsevier, p.50-57.
Vercet, A., Oria, R., Marquina, P., Crelier,S., Lopez, P., )2002(, Rheological properties of yoghurt made with milk submitted to manothermosonication. Agriculture And Food Chemistry. NO. 50, P. 6165-6171.
Yang ,T.,  Wu, K., Wang,F., Liang,X.., Liu,Q., Li,G., Li,Q., (2014),  Effect of exopolysaccharides from lactic acid bacteria on the texture and microstructure of buffalo yoghurt.  International Dairy Journal, NO. 34, P. 252-256.