Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing

F. Harte, L. Luedecke, B. Swanson, G. V. Barbosa-Cánovas

Research output: Contribution to journalArticlepeer-review

85 Scopus citations

Abstract

The combined use of high hydrostatic pressure (300 to 676 MPa, 5 min) and thermal treatment (85°C, 30 min) in milk for the manufacture of low-fat yogurt was studied. The objective was to reduce syneresis and improve the rheological properties of yogurt, reducing the need for thickeners and stabilizers. The use of high hydrostatic pressure alone, or after thermal treatment, reduced the lightness and increased the viscosity of skim milk. However, milk recovered its initial lightness and viscosity when thermal treatment was applied after high hydrostatic pressure. The MALDI-TOF spectra of skim milk presented monomers of whey proteins after a treatment of 676 MPa for 5 min. Yogurts made from skim milk subjected to 400 to 500 MPa and thermal treatment showed increased yield stress, resistance to normal penetration, and elastic modulus, while having reduced syneresis when compared to yogurts from thermally treated or raw milks. The combined use of thermal treatment and high hydrostatic pressure assures extensive whey protein denaturation and casein micelle disruption, respectively. Although reaggregation of casein submicelles occurs during fermentation, the net effect of the combined HHP and thermal treatment is the improvement of yogurt yield stress and reduction of syneresis.

Original languageEnglish (US)
Pages (from-to)1074-1082
Number of pages9
JournalJournal of dairy science
Volume86
Issue number4
DOIs
StatePublished - Apr 2003

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

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