Effect of buffalo breeds on rheological and textural properties of acid milk gel

被引：0
作者：
Yang, Tong Xiang [1 ,3 ]
Wu, Kong Yang [2 ]
Li, Hong [1 ]
Wang, Fang [1 ]
Liu, Xiao Ling [1 ]
Jiang, Yuan Xin [1 ]
Li, Quan Yang [1 ]
机构：
[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
[2] Luoyang Normal Univ, Dept Life Sci, Luoyang 471022, Peoples R China
[3] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471003, Henan, Peoples R China
来源：
AGRO FOOD INDUSTRY HI-TECH | 2013年 / 24卷 / 05期
基金：
中国国家自然科学基金;
关键词：
Buffalo milk; yoghurt; rheological property; textural property; WHEY-PROTEIN; STARTER CULTURE; YOGURT; MICROSTRUCTURE; ACIDIFICATION; TEMPERATURE; CONSISTENCY; SIZE; BASE; PH;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
To compare the acid gel characteristics of different kinds of milk from Murrah buffalo (river buffalo), crossbreed 1st (F1), and multiple generation (FH) buffaloes, and cows in China, the basic components, and rheological and textural properties of acid gel were determined. The results indicate that hybrid offspring buffalo milk has higher solids content than the river buffalo. While river buffalo yoghurt shows lower syneresis (STS) and is more stable; hybrid offspring buffalo yoghurt displays higher apparent viscosity compared with Murrah (F1 > FH > Murrah > Holstein) under the same shear rate. However, Murrah yoghurt exhibits the highest hardness, and there is a significant correlation between the milk protein content and the yoghurt hardness and gumminess.
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收藏
页码：44 / 48
页数：5
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