Stirred-style yoghurt-type product prepared from pressure treated skim-milk

Abstract

Acid-set gel formation is an important first step in the production of dairy products such as yoghurt and cottage cheese. Acid-set gels prepared from pressure treated skim milk have increased rigidity and resistance to breaking. Water binding capacity, protein hydration index and resistance to syneresis (separation of an aqueous phase) were also increased. As stirred-type yoghurt has a larger share of the market it is of greater commercial interest. The effects of a range of pressure-time treatments of the milk on the characteristics of stirred type yoghurts prepared at pH 4.1 have been investigated. The viscosity was improved with increasing pressures in the range 100–600 MPa and with the duration of the treatment up to 1 h.

Key Words:

• milk
• high-pressure treatment
• yoghurt
• viscosity improvement.