Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage

Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage

This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheological characteristics of plain set goat milk yogurt during four weeks of refrigerated storage. Three goat milk yogurt formulations were prepared, each varying the type of culture used (ABT5, ABY3 an...

Full description

Bibliographic Details
Main Authors: Suraweera Dinushika, Wichchukit Sukanya
Format: Article
Language:English
Published: EDP Sciences 2020-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/47/e3sconf_tsae2020_04012.pdf
id doaj-f2b6ddcea9864418983ddb924bf226c1
record_format Article
spelling doaj-f2b6ddcea9864418983ddb924bf226c12021-04-02T16:40:50ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011870401210.1051/e3sconf/202018704012e3sconf_tsae2020_04012Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storageSuraweera Dinushika0Wichchukit Sukanya1Kasetsart University (Kamphaeng Saen campus), Department of Food Engineering, Faculty of Engineering, Kamphaeng Saen, Nakhon Pathom Kasetsart University (Kamphaeng Saen campus), Department of Food Engineering, Faculty of Engineering, Kamphaeng Saen, Nakhon Pathom This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheological characteristics of plain set goat milk yogurt during four weeks of refrigerated storage. Three goat milk yogurt formulations were prepared, each varying the type of culture used (ABT5, ABY3 and YC380). There were significant differences in the pH values, titratable acidities, moisture content, total solids and percentage syneresis values of all formulations during the storage. All yogurts exhibited shear thinning (thixotropic) flow with different time-independent models for the upward and downward curves. Their viscoelastic behaviour firmly confirmed their weak gel structure that deteriorated during storage time.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/47/e3sconf_tsae2020_04012.pdf
collection DOAJ
language English
format Article
sources DOAJ
author Suraweera Dinushika
Wichchukit Sukanya
spellingShingle Suraweera Dinushika
Wichchukit Sukanya
Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
E3S Web of Conferences
author_facet Suraweera Dinushika
Wichchukit Sukanya
author_sort Suraweera Dinushika
title Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
title_short Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
title_full Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
title_fullStr Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
title_full_unstemmed Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
title_sort physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage
publisher EDP Sciences
series E3S Web of Conferences
issn 2267-1242
publishDate 2020-01-01
description This study aimed to evaluate the effects of the addition of culture on the physico-chemical and rheological characteristics of plain set goat milk yogurt during four weeks of refrigerated storage. Three goat milk yogurt formulations were prepared, each varying the type of culture used (ABT5, ABY3 and YC380). There were significant differences in the pH values, titratable acidities, moisture content, total solids and percentage syneresis values of all formulations during the storage. All yogurts exhibited shear thinning (thixotropic) flow with different time-independent models for the upward and downward curves. Their viscoelastic behaviour firmly confirmed their weak gel structure that deteriorated during storage time.
url https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/47/e3sconf_tsae2020_04012.pdf
work_keys_str_mv AT suraweeradinushika physicochemicalandrheologicalpropertiesofplainyogurtmadefromgoatsmilkduringrefrigeratedstorage
AT wichchukitsukanya physicochemicalandrheologicalpropertiesofplainyogurtmadefromgoatsmilkduringrefrigeratedstorage
_version_ 1721555791505260544

Similar Items