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Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

Krasaekoopt, W.; Bhandari, B.; Deeth, H.

Journal of Food Science 69(6): E276-E280

2004


ISSN/ISBN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb10998.x
Accession: 004083138

The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143 degreeC for 6 s and heated at 85 degreeC for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made, from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for gtoreq1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.

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