The pH of the yoghurt was measured with an analyser (Qiu et al., 2021), whilst that of kefir and L 1 fermented milk was measured with a digital pH meter (FE28-Standard, METTLER TOLEDO, America). The titration method adapted from Chouchouli et al. (2013) was applied to determine the TA of the yoghurt samples. Briefly, 10 g of yoghurt was mixed ...

2018年6月1日 · In this study, the microstructure, texture and rheological properties of cow, goat and sheep yoghurts were investigated and compared. The results show that a longer fermentation and gelation time was required for goat yoghurt with a lower storage modulus compared to cow and sheep yoghurts.

2023年1月11日 · The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking...

2014年6月20日 · Radio frequency (RF) heating was applied to stirred yoghurt after culturing in order to enhance the shelf-life and thereby meet industrial demands in countries where the distribution cold chain cannot be implicitly guaranteed. In parallel, a convectional (CV) heating process was also tested.

2022年6月15日 · Compared with the set yoghurts added with 0.02% SA and KGM, the free water area (A 23) of the one added with 0.02% GG decreased most significantly. Moreover, all samples showed shear-thinning behavior, and the apparent elastic and viscous modulus (G′, G″) increased with the increase of GG concentration.

2009年5月19日 · Yoghurt from goat milk was characterized by lower hardness, adhesiveness, extrusion forces and higher susceptibility to syneresis than yoghurts from cow and sheep milk. Such properties are ascribed to the lower content of total solids and total protein in goat milk compared with the content of these components in cow and sheep milk.

2023年1月10日 · This study aims to explore the changes in the structure of kefir yoghurt after the addition of yeast and acetate and to discover the pattern of the unique flavour and structure of kefir yoghurt, which will provide a theoretical basis for …

2008年12月1日 · Different relevant characteristics of yoghurt such as pH, whey retention, gel firmness and consistency, product viscosity, and colour were analysed by instrumental techniques and some of these physicochemical properties were correlated with the results of the sensory evaluation and microstructure observations.

2023年7月29日 · Dried yogurt exhibits an amorphous type molecular structure in all four types of drying methods adopted. In addition, FTIR analysis showed no quantitative difference in their composition by ...

2007年3月10日 · In fresh yoghurts and after 14 days cold storage the following properties were analysed: hardness, adhesiveness, and extrusion force using instrumental texture analyzer, syneresis using drainage and centrifugal methods and microstructure using scanning electron microscope (SEM).