Abstract
Set yogurt from goat?s milk with addition of two texture improvers DSE 6693 and DSE 6694 from NZMP New Zealand, added in the amount of 1, 2and 3% and control yogurt without addition of texture improvers were produced. In yogurt determined sensory quality, pH, apparent viscosity and rheological properties. Flow curves obtained for produced yogurts were described by three rheological models: Ostwald de Waele, Herschel-Bulkley (H-B) and Casson. Addition of texture improver caused an increase in total solids and total protein content of milk for yogurt. Yogurt with texture improvers gave better sensory quality than control yogurt. The yogurt with 1% addition of DSE 6693 and with 2% addition of DSE 6694 had the best sensory quality. The increase in addition level of texture improvers caused an increase in apparent viscosity, consistency coefficient K, yield stress (except H-B model) and deviation from Newtonian flow (decrease of flow index n). Effect of type of improver was rather negligible, whereas its level addition considerably influenced the evaluated rheological parameters.
Highlights
Introduction and literature reviewThe main problem in the production of goat’s milk yoghurt is to obtain a product with as good a curd tension or viscosity after stirring as in cow’s milk yoghurt
Najgebauer-Lejko total solids of processing milk is increased in the way of: skim milk powder addition, vacuum evaporation or membrane processes such like ultrafiltration or reverse osmosis One of the new method permitted to obtain preferable consistency of goat’s milk yoghurt is modification of processing milk by addition of special supplement called texture improver
Texture improvers can replace addition of milk powder or stabilizers, improving viscosity, texture, mouth feel of the yoghurt and reduce syneresis (Elferink 1998, Tamime and Robinson 1999)
Summary
The main problem in the production of goat’s milk yoghurt is to obtain a product with as good a curd tension or viscosity after stirring as in cow’s milk yoghurt. In comparison with a common quality standard for cow’s milk yoghurt, after stirring the goat’s milk yoghurt has usually too low curd tension or viscosity (Abrahamsen 1986, Tamime and Robinson 199). Najgebauer-Lejko total solids of processing milk is increased in the way of: skim milk powder addition, vacuum evaporation or membrane processes such like ultrafiltration or reverse osmosis One of the new method permitted to obtain preferable consistency of goat’s milk yoghurt is modification of processing milk by addition of special supplement called texture improver. Texture improvers can replace addition of milk powder or stabilizers, improving viscosity, texture, mouth feel of the yoghurt and reduce syneresis (Elferink 1998, Tamime and Robinson 1999)
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