Abstract
Skim milk fortified with 3.0% nonfat dry milk, heated by a conventional process (82C 20 min) and by ultra-high-temperature (UHT) processes (138C for 3 or 6 s), was inoculated with 0.5% each of Streptococcus thermophilus and Lactobacillus bulgaricus and incubated at 40C. The yogurt systems were stored at4C and were evaluated for texture by stirred viscosity (consistency), by Instron penetration (penetration force, flow coefficient) and by sensory evaluation. Trends for penetration force, flow coefficient, and consistency were significantly correlated. Conventional yogurt had higher firmness and viscosity data but also had more syneresis than did UHT yogurt. Increased holding time in UHT processing significantly (p<0.05) increased yogurt firmness and consistency.
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