Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

Abstract

The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)‐producing and non‐EPS‐producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G′ and G″ were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water‐holding capacity but lower syneresis, G′ and G″. The EPS treatment incubated at 37°C showed even lower syneresis than non‐EPS treatments incubated at higher temperatures.