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, …

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 …

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 …

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 …

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 …

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. …

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 …

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 …

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 …

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, …