Abstract
Abstract Yoghurts rich in poly- and mono-unsaturated fatty acids were manufactured from reconstituted skimmed milk powder using vegetable oils (olive, groundnut, sunflower or maize) to replace the milk fat. They were compared with a yoghurt-containing anhydrous milk fat [AMF, 1.5% ( w w )]. The vegetable oil-based yoghurts [at a 1.5% ( w w ) level of addition] were different from the control yoghurt containing AMF. Whey separation was higher and firmness was lower for all vegetable oil-containing yoghurts than for the product containing AMF. Scanning electron microscopy revealed similar microstructure, including the distribution of void spaces filled with milk serum (porosity of the protein matrices), whereas transmission electron microscopy showed the interaction of the vegetable oil droplets with casein micelles and their participation in the formation of the gel matrices.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
