Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk |
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| Authors: | F Harte M Amonte L Luedecke BG Swanson GV Barbosa-Cánovas |
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| Affiliation: | Authors Harte, Amonte, and Barbosa-Cánovas are with the Biological Systems Engineering Dept., Washington State Univ., P.O. Box 46120, Pullman, WA 99164-6120. Authors Luedecke and Swanson are with the Food Science and Human Nutrition Dept., Washington State Univ., Pullman, WA 99164. Direct inquiries to author BarbosaCánovas (E-mail: ). |
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| Abstract: | ABSTRACT: Set yogurts were prepared from fortified milk subjected to the following processes: (a) Thermal process (85C,°C,35 min), (b) High hydrostatic pressure process (193 or 676 MPa for 5 or 30 min), and (c) Nonprocessed milk (control). Yogurts from milk treated with 676 MPa for 30 min exhibited similar yield stress and water-holding capacity (WHC) to yogurts from heated milk. Transmission Electron Microscopy (TEM) micrographs exhibited small round casein micelle aggregates without appendages in yogurts from heated milk. Yogurts from milk treated with 193 MPa and untreated milk exhibited low yield stress, low WHC, and large clusters of coalesced micelles. Mechanisms for gel formation are discussed. |
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| Keywords: | yogurt high hydrostatic pressure immunolocalization β-lactoglobulin casein microstructure yield stress |
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