Yield stress and microstructure of set yogurt made from high hydrostatic pressure-treated full fat milk

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

Research output: Contribution to journalArticle

43 Scopus citations

Abstract

Set yogurts were prepared from fortified milk subjected to the following processes: (a) Thermal process (85°C, 35 min), (b) High hydrostatic pressure process (193 or 676 MPa for 5 or 30 min), and (c) Non-processed 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.

Original languageEnglish (US)
Pages (from-to)2245-2250
Number of pages6
JournalJournal of Food Science
Volume67
Issue number6
DOIs
StatePublished - Aug 2002

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Yield stress and microstructure of set yogurt made from high hydrostatic pressure-treated full fat milk'. Together they form a unique fingerprint.

  • Cite this