Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

被引：46

作者：

Akgun, Abdullah ^{[1
]}

Yazici, Fehmi ^{[2
]}

Gulec, Haci Ali ^{[1
]}

机构：

[1] Trakya Univ, Fac Engn, Dept Food Engn, Edirne, Turkey

[2] Ondokuz Mayis Univ, Fac Engn, Dept Food Engn, Samsun, Turkey

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 74卷

关键词：

Buffalo yoghurt; Fat reduction; Texture; Storage time; TEXTURAL PROPERTIES; LACTOBACILLUS-ACIDOPHILUS; RHEOLOGICAL PROPERTIES; CONCENTRATED YOGURT; SENSORY PROPERTIES; SET YOGURT; STORAGE; DAHI; MICROSTRUCTURE; ACIDIFICATION;

D O I：

10.1016/j.lwt.2016.08.015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of plain buffalo yoghurt during storage at 4 degrees C. Four yoghurt samples were manufactured with different fat ratios (1.5-6 g/100 g) and analysed on the first, 10th and 20th days of storage. Increasing the fat content of the yoghurt increased the La value, viscosity, and cohesiveness and decreased the a* value, syneresis, hardness, and springiness. Fat reduction did not cause any significant changes in the adhesiveness, gumminess, titratable acidity, b* value, and Streptococcus thermophilus population of buffalo yoghurt samples. Storage time had no significant effect on adhesiveness, springiness, and L* value of buffalo yoghurts. A decrease in S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations during storage was detected. It was concluded that more acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：521 / 527

页数：7

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