Abstract
The gelation pH of yogurt was determined using the hot wire method and compared with that measured with a dynamic oscillatory rheometer. The Δ θw of the hot wire probes began to increase when the increase of the storage modulus ( G′) was observed with the dynamic oscillatory rheometer. This result indicated the hot wire method was effective for determining the gelation pH of yogurt. By using this method, the effects of incubation temperature and addition of lactoperoxidase on the gelation pH of yogurt were studied. Higher incubation temperature or higher concentration of lactoperoxidase increased the gelation pH of yogurt. The hydrophobicity of milk proteins was increased by addition of hypothiocyanite (OSCN −), formed by LP system. The increase in gelation pH of yogurt by lactoperoxidase was thought to be caused by the increase in protein hydrophobicity.
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