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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1293

Title: Effect of Milk Composition on the Quality of Fresh Fermented Dairy Products
Authors: Wilkinson, M.G.
Guinee, Timothy P.
Fenelon, Mark A.
Keywords: yogurt
Rheology
Milk composition
Fermetned dairy products
Process variation
Casein
Whey
Issue Date: 1-Sep-2000
Publisher: Teagasc
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 treatment.
Description: End of Project Report
URI: http://hdl.handle.net/11019/1293
ISBN: 1 84170 121 1
Appears in Collections:Food Programme End of Project Reports

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