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|Title: ||Effect of Milk Composition on the Quality of Fresh Fermented Dairy Products|
|Authors: ||Wilkinson, M.G.|
Guinee, Timothy P.
Fenelon, Mark A.
Fermetned dairy products
|Issue Date: ||1-Sep-2000|
|Citation: ||Wilkinson, M.G., Guinee, T.P., Fenelon, M.A., Effect of Milk Composition on the Quality of Fresh Fermented Dairy Products, End of Project Reports, Teagasc, 2000.|
|Series/Report no.: ||End of Project Reports;|
Dairy Products Research Centre Reports;28
|Abstract: ||The rheology of yogurts or fresh fermented products generally describes and measures the
texture of the product and includes such terms as viscosity and firmness of the gel while
syneresis refers to the tendency of the yogurt to whey-off during storage. The importance
of rheology and susceptibility to syneresis of fermented milk products is that they both have
major impacts on consumer perceptions of the final product quality. Indeed, variation in the
quality of yogurt products can lead the consumer to experience either an over-thin watery
or an over-thick stodgy texture or a product which has a high level of free whey. It is obvious
that the seasonal milk supply in Ireland compounds the particular difficulties associated with
achieving a consistency in the quality of yogurts or other fresh fermented products.
Importantly, both the rheology and syneresis of yogurts are markedly influenced by milk
composition, processing treatments and the addition of hydrocolloids. Therefore, this
project was undertaken so as to develop a laboratory fermented milks model system which
allows the evaluation of the effects of variation of milk components, individually or in
combination, on the rheological and syneretic properties of fermented milk products such
as yogurt. In particular, the effects of varying total protein, casein-to-whey protein ratio, and
fat content were studied as these variations reflect both the differences in milk composition
due to lactational/seasonal effects and those due to process variations such as milk heat
|Description: ||End of Project Report|
|ISBN: ||1 84170 121 1|
|Appears in Collections:||Food Programme End of Project Reports|
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