Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt
نویسندگان
چکیده
We studied the effects of seasonal variations on quality stirred yogurt, set and Greek-style yogurt over 2 milking seasons in New Zealand. Correlations between properties yogurts, characteristics milk, acid gelation induced by glucono-?-lactone, reported our previous works, were also explored. Set from early season had highest firmness seasons. The correlated with gel strength glucono-?-lactone-induced gels, indicating that latter could, to some extent, predict yogurt. correlation studies highlighted potentially important role glycosylation ?-casein structures. Yogurt made mid-season milk lowest water-holding capacity, which may have played a part lowering its viscosity. Late-season displayed strongest resistance shear-induced thinning, might arise unique viscoelastic late-season gels.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2021
ISSN: ['0022-0302', '1525-3198', '1529-9066']
DOI: https://doi.org/10.3168/jds.2020-19071