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International Journal of Food Properties Volume 15, 2012 - Issue 3
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Original Articles

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Jacek Domagała Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Kraków, PolandCorrespondence[email protected]
Pages 558-568 | Received 22 Jan 2010, Accepted 07 May 2010, Published online: 17 Apr 2012

Citations (22)

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Micaela Galante, Valeria Boeris, Estela Álvarez & Patricia Risso. (2017) Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum. International Journal of Food Properties 20:sup3, pages S2569-S2578.
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Hotnida Sinaga, Nidhi Bansal & Bhesh Bhandari. (2017) Gelation properties of partially renneted milk. International Journal of Food Properties 20:8, pages 1700-1714.
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Evangelina García-Armenta, Darío I. Téllez-Medina, Liliana Alamilla-Beltrán, Humberto Hernández-Sánchez & Gustavo F. Gutiérrez-López. (2016) Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates. International Journal of Food Properties 19:11, pages 2451-2462.
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Articles from other publishers (19)

F.N.U. Akshit, Gaurav Kr Deshwal, Heena Sharma, Parveen Kumar, Dharani Kumar Maddipatla, Manan Preet Singh & Gulden Goksen. (2023) Technological challenges in production of goat milk products and strategies to overcome them: a review. International Journal of Food Science & Technology.
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Mariya Dushkova, Siyka Kodinova, Velichka Yanakieva, Apostol Simitchiev, Zapryana Denkova & Nikolay Menkov. (2023) Microbiological, Physicochemical, Organoleptic, and Rheological Properties of Bulgarian Probiotic Yoghurts Produced by Ultrafiltered Goat’s Milk. Applied Sciences 13:13, pages 7986.
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Hao Wang & Mingruo Guo. (2023) Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains. LWT 183, pages 114943.
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Maryuri T. Nuñez de González, Rahmat Attaie, Selamawit Woldesenbet, Adela Mora-Gutierrez & Yoonsung Jung. (2023) Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects. Fermentation 9:3, pages 273.
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Mariya Dushkova, Siyka Kodinova, Zapryana Denkova, Velichka Yanakieva & Nikolay Dimitrov Menkov. (2021) Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. Zeitschrift für Naturforschung C 76:11-12, pages 481-489.
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Porntipha Vitheejongjaroen, Praphaiphan Kanthawang, Fabien Loison, Yamaratee Jaisin, Ulisa Pachekrepapol & Malai Taweechotipatr. (2021) Antioxidant activity of Bifidobacterium animalis MSMC83 and its application in set-style probiotic yoghurt. Food Bioscience 43, pages 101259.
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Małgorzata Pawlos, Agata Znamirowska, Grzegorz Zaguła & Magdalena Buniowska. (2020) Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese. Foods 9:8, pages 994.
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Andréanne Moineau-Jean, Claude P. Champagne, Denis Roy, Yves Raymond & Gisèle LaPointe. (2019) Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage. International Dairy Journal 93, pages 35-44.
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Malihe Mousavi, Ali Heshmati, Amir Daraei Garmakhany, Aliasghar Vahidinia & Mehdi Taheri. (2019) Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology. LWT 102, pages 80-88.
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Vanessa Bonfim da Silva & Marion Pereira da Costa. 2019. Processing and Sustainability of Beverages. Processing and Sustainability of Beverages 373 412 .
Miriam Moreno-Montoro, Miguel Navarro-Alarcón, Triana Bergillos-Meca, Rafael Giménez-Martínez, Silvia Sánchez-Hernández & Manuel Olalla-Herrera. (2018) Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4. Nutrients 10:5, pages 633.
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Gangani Uduwerella, Jayani Chandrapala & Todor Vasiljevic. (2018) Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing. International Journal of Dairy Technology 71:1, pages 71-80.
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Hao Wang, Cuina Wang, Mu Wang & Mingruo Guo. (2017) Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01. Journal of Food Science 82:11, pages 2650-2658.
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Andréanne Moineau-Jean, Evelyne Guévremont, Claude P. Champagne, Denis Roy, Yves Raymond & Gisèle LaPointe. (2017) Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration. International Dairy Journal 72, pages 36-43.
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Abdullah Akgun, Fehmi Yazici & Haci Ali Gulec. (2016) Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT 74, pages 521-527.
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Miriam Moreno-Montoro, Manuel Olalla, Rafael Giménez-Martínez, Triana Bergillos-Meca, María Dolores Ruiz-López, Carmen Cabrera-Vique, Reyes Artacho & Miguel Navarro-Alarcón. (2015) Ultrafiltration of skimmed goat milk increases its nutritional value by concentrating nonfat solids such as proteins, Ca, P, Mg, and Zn. Journal of Dairy Science 98:11, pages 7628-7634.
Crossref
B. Ergönül & M. Özçam. (2013) Instrumental textural properties of plain helva kept at different temperatures. Quality Assurance and Safety of Crops & Foods 5:4, pages 365-367.
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P. Günç Ergönül. (2013) Solid fat contents and instrumental textural attributes of margarines sold in Turkish market. Quality Assurance and Safety of Crops & Foods 5:2, pages 157-161.
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B. Özer & A. Y. Tamime. 2013. Membrane Processing. Membrane Processing 143 175 .

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