Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt

Sha Wu, China Agricultural University, China
Dong Li, China Agricultural University, China
Shu-jun Li, Chinese Academy of Agricultural Mechanization Sciences, China
Bhesh Bhandari, The University of Queensland, Australia
Bao-ling Yang, China Agricultural University, China
Xiao Dong Chen, Monash University, Australia
Zhi-huai Mao, China Agricultural University, China

Abstract

The effects of incubation temperature (35-45<sup>o</sup>C), starter culture level (0.003-0.006%, w/v), and milk total solids content (12.32-15.68%, w/v) on the rheological properties of yogurt were investigated using central composite rotatable design (CCRD) and response surface methodology (RSM). Gelation time during milk fermentation and apparent viscosity of yogurt stored for 3 days were the rheological parameters studied. The results revealed that the gelation time and apparent viscosity of yogurt were significantly affected (<em>P</em> < 0.1) by incubation temperature, starter culture level, and total solids. Incubation temperature had the greatest influence on the gelation time. Higher temperature led to shorter gelation time, but resulted in lower apparent viscosity of yogurt. Apparent viscosity of yogurt was mainly affected by total solids. Higher apparent viscosities were also obtained at lower incubation temperature.

Submitted: May 9, 2008 · Accepted: March 6, 2009 · Published: April 11, 2009

Recommended Citation

Wu, Sha; Li, Dong; Li, Shu-jun; Bhandari, Bhesh; Yang, Bao-ling; Chen, Xiao Dong; and Mao, Zhi-huai (2009) "Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt," International Journal of Food Engineering: Vol. 5 : Iss. 2, Article 3.
DOI: 10.2202/1556-3758.1436
Available at: http://www.bepress.com/ijfe/vol5/iss2/art3

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