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

Document Type : Research Paper

Authors

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

Abstract

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.

Keywords

Main Subjects

References

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Iranian Journal of Biosystems Engineering
Volume 48, Issue 4
December 2017
Pages 457-465

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History

  • Receive Date: 18 September 2016
  • Revise Date: 26 July 2017
  • Accept Date: 15 August 2017

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