Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Ali, A., Azzam, M., Metwally, A., Awad, A. (2008). PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY. Journal of Food and Dairy Sciences, 33(11), 7983-7995. doi: 10.21608/jfds.2008.125182
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad. "PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY". Journal of Food and Dairy Sciences, 33, 11, 2008, 7983-7995. doi: 10.21608/jfds.2008.125182
Ali, A., Azzam, M., Metwally, A., Awad, A. (2008). 'PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY', Journal of Food and Dairy Sciences, 33(11), pp. 7983-7995. doi: 10.21608/jfds.2008.125182
Ali, A., Azzam, M., Metwally, A., Awad, A. PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY. Journal of Food and Dairy Sciences, 2008; 33(11): 7983-7995. doi: 10.21608/jfds.2008.125182

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

Article 8, Volume 33, Issue 11, November 2008, Page 7983-7995  XML PDF (564.24 K)
Document Type: Original Article
DOI: 10.21608/jfds.2008.125182
View on SCiNiTO View on SCiNiTO
Authors
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
Dairy Dept., Fac. Of Agric. Cairo Univ. Giza, Egypt.
Abstract
Yoghurt samples of high fat (3.1%), low fat (1.5%) and low fat mixed with 35, 70 and 100 mg of exopolysaccharide /liter of milk were prepared and stored for 10 days at 5ºC. EPS were prepared in the lab by growing Halomonas eurihalina F2-7& Xanthomonas campestris pv. campestris in salted whey and was compared with commercial xanthan gum.
Supplementation with EPS significantly increased rate of acid development thus shortened the period of coagulation, enhanced growth of lactic acid bacteria, lowered curd tension and whey separation and increased apparent viscosity and greatly helped the sensory attributes of low fat yoghurt. The degree of improvement was dependent on type of the EPS and the concentration. Therefore, it is important to select the proper EPS and the concentration for each product and the property requested to affect.
Keywords
low fat yoghurt; EPS; Syneresis; curd tension; viscosity
Statistics
Article View: 108
PDF Download: 356