Rheological Properties of Nonfat Yogurt Stabilized Using Lactobacillus delbrueckii ssp. bulgaricus Producing Exopolysaccharide or Using Commercial Stabilizer Systems

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Abstract

Properties of yogurts made using three strains of Lactobacillus delbrueckii ssp. bulgaricus that produce exopolysaccharide or made with a nonproducing strain, with and without addition of commercial stabilizer blends, were compared. A simple test, developed to measure the extensibility of yogurts, was able to discriminate yogurt made with exopolysaccharide-producing strains from yogurt made with the nonproducing strain and to discriminate among yogurts made with different exopolysaccharide-producing strains. The force required to penetrate the surface of yogurt made with exopolysaccharide-producing strains was less than that needed for yogurts made with the nonproducing strain. Yogurt made with exopolysaccharide- producing strains exhibited less shear thinning than products made with the nonproducing strain. Storage and loss moduli decreased monotonically as strain exceeded 5% for yogurts made using the nonproducing strain. Both moduli decreased monotonically between 5 and 10% strain for yogurt made with the exopolysaccharide-producing strains but exhibited an inflection in the slope between 10 and 100% strain. These data are consistent with a mechanism for shear-induced structural degradation of yogurt made using exopolysaccharide-producing strains in which polymer associated with the casein network prevents disruption of portions of the network.

Original languageEnglish (US)
Pages (from-to)252-263
Number of pages12
JournalJournal of dairy science
Volume80
Issue number2
DOIs
StatePublished - Jan 1 1997

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Lactobacillus delbrueckii
Yogurt
exopolysaccharides
yogurt
rheological properties
shear stress
Caseins
loss modulus
extensibility
storage modulus
Polymers

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

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abstract = "Properties of yogurts made using three strains of Lactobacillus delbrueckii ssp. bulgaricus that produce exopolysaccharide or made with a nonproducing strain, with and without addition of commercial stabilizer blends, were compared. A simple test, developed to measure the extensibility of yogurts, was able to discriminate yogurt made with exopolysaccharide-producing strains from yogurt made with the nonproducing strain and to discriminate among yogurts made with different exopolysaccharide-producing strains. The force required to penetrate the surface of yogurt made with exopolysaccharide-producing strains was less than that needed for yogurts made with the nonproducing strain. Yogurt made with exopolysaccharide- producing strains exhibited less shear thinning than products made with the nonproducing strain. Storage and loss moduli decreased monotonically as strain exceeded 5{\%} for yogurts made using the nonproducing strain. Both moduli decreased monotonically between 5 and 10{\%} strain for yogurt made with the exopolysaccharide-producing strains but exhibited an inflection in the slope between 10 and 100{\%} strain. These data are consistent with a mechanism for shear-induced structural degradation of yogurt made using exopolysaccharide-producing strains in which polymer associated with the casein network prevents disruption of portions of the network.",
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