Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt
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Firuze Ergin [1] ; Ahmet Küçükçetin [1]
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[1] Akdeniz University
Akdeniz University
Turquía
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 1, 2024, págs. 73-84
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from homogenized and subsequently heat-treated milks, and heat-treated and subsequently homogenized milks and stored at 4 °C for 30 days. Number of grains, mean perimeter of grains, visual roughness, firmness, apparent viscosity, consistency coefficient in yoghurts produced from homogenized milk after heat treatment were higher, compared to those in yoghurts produced from milk homogenized before heat treatment, and these increased when homogenization temperature increased. To conclude, this study showed that some physicochemical properties of yoghurt were changed, by altering homogenization sequence and homogenization temperature for milk.
