Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

Figures & data

Table 1. Total bacterial count detected in three milk samples after a treatment at 4°C for 48 h.

Tabla 1. Recuento bacteriano total detectado en tres muestras de leche tras el tratamiento a 4°C durante 48 horas.

	Control milk	Treated milk	Reference milk
Total bacterial count (CFU/mL)	(36 ± 9) ×10^3 C	(17 ± 5) ×10^2 B	(5 ± 3) ×10^2 A

Note: Different capital letters after the data in the same row as superscripts indicate that one-way ANOVA of the mean values is significantly different (P < 0.05).

Figure 1. SDS-PAGE analysis of the milk and set-style yoghurt samples under reducing conditions.

Figura 1. Análisis SDS-PAGE de muestras de leche y de yogurt firme bajo condiciones de reducción.

Notes: Lane M, standard protein markers; Lane 1, control milk; Lane 2, treated milk; Lane 3, reference milk; Lane 4, control yoghurt; Lane 5, treated yoghurt. Standard protein markers used and their molecular weights (MW) (in kDa) are as follows: egg albumin lysozyme (14.4), β-lactoglobulin (18.4), REase Esp 98 I (25.0), lactate dehydrogenase (35.0), ovalbumin (45.0), bovine serum albumin (66.2) and β-galactosidase (116.0).

Table 2. Six measured properties of the control and treated yoghurt.

Tabla 2. Seis propiedades medidas del yogurt de control y del yogurt tratado.

Indices	Control yoghurt	Treated yoghurt
Hysteresis loop area (Unit)	1.97 ± 0.18^A	3.19 ± 0.07^B
Syneresis (%)	33.8 ± 1.3^B	21.0 ± 1.8^A
Hardness (g)	92.0 ± 3.5^A	106.6 ± 4.6^B
Adhesiveness (g s)	367 ± 17^A	450 ± 16^B
Springiness	0.940 ± 0.009^B	0.917 ± 0.007^A
Cohesiveness	0.296 ± 0.009^A	0.303 ± 0.004^A

Note: Different capital letters after the data in the same row as superscripts indicate that one-way ANOVA of the mean values is significantly different (P < 0.05).

Figure 2. Evaluation results for the apparent viscosity (a), elastic (G′) and viscous (G″) moduli (b) and thixotropic behaviors (c) of the control and treated yoghurt.

Figura 2. Resultados de la evaluación de la viscosidad aparente (a), módulos elásticos (G′) y viscosos (G″) (b) y comportamiento tixotrópicos (c) del yogurt de control y del yogurt tratado.

Figure 3. Microstructural characteristics of the control (a) and treated (b) yoghurt observed under scanning electron microscope at a magnification of 4000. The labeled scale bar was 10.0 μm.

Figura 3. Características microestructurales del yogurt de control (a) y del yogurt tratado (b), observadas bajo un microscopio electrónico de barrido a una ampliación de 4000. La barra de escala etiquetada fue de 10,0 μm.