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Whey Separation (whey + separation)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET-STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE

JOURNAL OF TEXTURE STUDIES, Issue 5-6 2003
WON-JAE LEE
The effects of heat treatment and incubation temperature on the rheological and microstructural properties of yogurt were studied. A central composite experimental design and response surface methodology were used for data analysis. The rheological properties were determined by dynamic low amplitude oscillation and the amount of spontaneous whey separation was quantified by the volumetric flask test. Confocal scanning laser microscopy was used to examine the gel structure. The storage moduli of yogurts increased with an increase in heating temperature and a decrease in incubation temperature. The maximum loss tangent value during gelation, permeability, and amount of spontaneous whey separation of yogurts increased with a decrease in heating temperature and with an increase in incubation temperature. These parameters indicated an increased possibility for rearrangements, which was confirmed by presence of large pores in the gel network. Second order polynomial models successfully predicted the effects of heating temperature and incubation temperature on the rheological properties, permeability, and whey separation of yogurts. Whey separation was negatively correlated with storage modulus (r= -0.66), and was positively correlated with the maximum loss tangent (r= 0.63) and permeability (r= 0.78). This study demonstrates that weak yogurt gels, which have high loss tangent values, favor rearrangements in the network and the resulting network has larger pores (high permeability) and exhibits greater whey separation. [source]

The effects of carob juice concentrates on the properties of yoghurt

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2009
AHMET FERIT ATASOY
Plain and fruit-flavoured yoghurts were made by adding 2.5, 5.0, 7.5, 10.0 mL carob juice concentrate (CJC) portions to 100 mL milk. The titratable acidity, pH, viscosity, whey separation, yoghurt organisms and sensory properties were determined weekly over a period of 4 weeks. Addition of CJC caused an increase in the fermentation time and reduced viscosity and viable organisms, while increasing the pH and whey separation of the yoghurts (P < 0.05). A lack of sweetness was the main criticism of the yoghurts with 2.5 and 5.0 mL CJC, while those with 7.5 or 10.0 mL were mostly preferred by sensory panellists. [source]

RHEOLOGICAL PROPERTIES, WHEY SEPARATION, AND MICROSTRUCTURE IN SET-STYLE YOGURT: EFFECTS OF HEATING TEMPERATURE AND INCUBATION TEMPERATURE

JOURNAL OF TEXTURE STUDIES, Issue 5-6 2003
WON-JAE LEE
The effects of heat treatment and incubation temperature on the rheological and microstructural properties of yogurt were studied. A central composite experimental design and response surface methodology were used for data analysis. The rheological properties were determined by dynamic low amplitude oscillation and the amount of spontaneous whey separation was quantified by the volumetric flask test. Confocal scanning laser microscopy was used to examine the gel structure. The storage moduli of yogurts increased with an increase in heating temperature and a decrease in incubation temperature. The maximum loss tangent value during gelation, permeability, and amount of spontaneous whey separation of yogurts increased with a decrease in heating temperature and with an increase in incubation temperature. These parameters indicated an increased possibility for rearrangements, which was confirmed by presence of large pores in the gel network. Second order polynomial models successfully predicted the effects of heating temperature and incubation temperature on the rheological properties, permeability, and whey separation of yogurts. Whey separation was negatively correlated with storage modulus (r= -0.66), and was positively correlated with the maximum loss tangent (r= 0.63) and permeability (r= 0.78). This study demonstrates that weak yogurt gels, which have high loss tangent values, favor rearrangements in the network and the resulting network has larger pores (high permeability) and exhibits greater whey separation. [source]