Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk

REFERENCES

• Desobry-Banon , S. , Vetier , N. and Hardy , J. 1999 . Health benefits of yoghurt consumption. A review . International Journal of Food Properties , 2 ( 1 ) : 1 – 12 .
   Web of Science ®Google Scholar
• Medina , M. and Nunez , M. 2004 . “ Cheeses made from ewe's and goat's milk ” . In In Cheese: chemistry, physics and microbiology, Vol. 2, 3^rd , Edited by: Fox , P.F. , McSweeney , P.L.M. , Cogan , T.M. and Guinee , T.P. Vol. 2004 , 279 – 299 . London : Elsevier Academic Press .
   Google Scholar
• Szczepanik , A. and Libudzisz , Z. 2000 . Mleko kozie i jego właściwości. [Goat's milk and its properties] . Przegląd Mleczarski [Polish Dairy Journal] , 5 : 136 – 139 . [In Polish]
   Google Scholar
• Wszołek , M. Wartość odżywcza, właściwosci fizykochemiczne i biologiczne składników mleka koziego . [Nutritional value, physicochemical and biological properties of goat milk components]. Nowa Medycyna [New Medicine], IV , 9 41 – 48 . [In Polish]
   Google Scholar
• Bonczar , G. and Paciorek , A. 1999 . Właściwości mleka owczego . [The properties of sheep's milk] Zeszyty Naukowe AR Kraków [Scientific Papers of the Agricultural University of Cracow] , 360 ( 11 ) : 37 – 48 . [In Polish]
   Google Scholar
• Tamime , A.Y. and Robinson , R.K. 1999 . Yoghurt. Science and technology , Cambridge : Woodhead Publishing .
   Google Scholar
• Escher , F. 1993 . “ Textureigenschaften von Lebensmitteln ” . In In Rheology der Lebensmittel , Edited by: Weipert , D. , Tscheuschner , H.-D. and Windhab , E. 151 – 171 . Hamburg : Behr's Verlag .
   Google Scholar
• Benezech , T. and Maingonnat , J.F. 1994 . Characterization of the rheological properties of yoghurt – a review . Journal of Food Engineering , 21 : 447 – 472 .
   Web of Science ®Google Scholar
• Jessop , B. , Sider , K. , Lee , T. and Mittal , G.S. 2006 . Feasibility of the acoustic/EMG system for the analysis of instrumental food texture . International Journal of Food Properties , 9 ( 2 ) : 273 – 285 .
   Web of Science ®Google Scholar
• Jumah , R.Y. , Abu-Jdayil , B. and Shaker , R.R. 2001 . Effect of type and level of starter culture on the rheological properties of set yoghurt during gelation process . International Journal of Food Properties , 4 ( 3 ) : 531 – 544 .
   Web of Science ®Google Scholar
• Krasaekoopt , W. , Bhandari , B. and Deeth , H. 2005 . Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy . International Journal of Food Properties , 8 ( 2 ) : 193 – 198 .
   Web of Science ®Google Scholar
• Harwalker , V.R. and Kalab , M. 1983 . Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods. Milchwissenschaft . 38 ( 9 ) : 517 – 522 .
   Google Scholar
• Savello , P.A. and Dargan , R.A. 1997 . Reduced yoghurt syneresis using ultrafiltration and very high temperature heating . Milchwissenschaft , 52 ( 10 ) : 573 – 577 .
   Web of Science ®Google Scholar
• Hassan , A.N. , Frank , J.F. , Schmidt , K.A. and Shalabi , S.I. 1996 . Rheological properties of yoghurt made with encapsulated nonropy lactic cultures . Journal of Dairy Science , 79 ( 12 ) : 2091 – 2097 .
   Web of Science ®Google Scholar
• Association of Official Analytical Chemists . 1995 . Official methods of analysis – dairy products , Washington, DC : AOAC .
   Google Scholar
• Polish Standard PN-ISO 11036: 1999 . “ Analiza sensoryczna. Metodologia. Profilowanie tekstury ” . In [Sensory analysis. Methodology. Texture profiling]. [In Polish]
   Google Scholar
• Dannenberg , F. and Kessler , H.G. 1988 . Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt . 1. Syneresis. Milchwissenschaft , 43 ( 10 ) : 632 – 635 .
   Google Scholar
• Pluta , A. , Kazimierczak , A. and Wąsowska , D. 1999 . “ Wpływ wybranych hydrokoloidów na jakość jogurtu ” . In [Influence of selected hydrocolloids on quality of yoghurt]. Przemysł Spożywczy [Food Industry] Vol. 3 , 41 – 43 . [In Polish]
   Google Scholar
• Tamime , A.Y. , Kalab , M. and Davies , G. 1984 . Microstructure of set-style yoghurt manufactured from cow's milk fortified by various methods . Food Microstructure , 3 : 83 – 92 .
   Google Scholar
• Pełczyńska , E. 1995 . Mleko kóz . [Goat's milk] Medycyna Weterynaryjna [Veterinary Medicine], 1995 , 51 ( 2 ) : 67 – 70 . [In Polish]
   Google Scholar
• Kudełka , W. 1997 . Zawartość podstawowych składników mleka koziego w czasie pełnej laktacji . [The content of main components of goat's milk in full lactation]. Przegląd Mleczarski [Polish Dairy Journal], 1997 , 12 : 384 – 387 . [In Polish]
   Google Scholar
• Ziarno , M. and Truszkowska , K. 2005 . Właściwości mleka koziego i jego przetworów . [The properties of goat's milk and its products]. Przegląd Mleczarski [Polish Dairy Journal] , 3 : 4 – 8 . [In Polish]
   Google Scholar
• Domagała , J. and Wszołek , M. 2000b . Wpływ sezonowych zmian w składzie mleka koziego na teksturę jogurtu . [Influence of seasonal changes in goat's milk composition on yoghurt texture] żywność [Food] 2000 , 2 ( 23 ) : 70 – 78 . [In Polish]
   Google Scholar
• Guo , M.R. , Dixon , P.H. , Park , Y.W. , Gilmore , J.A. and Kindsted , P.S. 2001 . Seasonal changes in the chemical composition of commingled goat milk . Journal of Dairy Science 2001 , 84 ( E. Suppl ) : 79 – 84 .
   Google Scholar
• Morrissey , P.A. and Fox , P.F. 1976 . Chemical analysis of milk and milk products: theory and praxis , Part I. University College Cork .
   Google Scholar
• Schlimme , E. and Buchheim , W. 1999 . Milch und ihre Inhaltsstoffe. Chemische und physikalische Eigenschaften , Gelsenkirchen : Verlag Th. Mann .
   Google Scholar
• Bonczar , G. and Reguła , A. 2003 . The influence of different amount of starter culture on the properties of yoghurts obtained from ewe's milk . EJPAU, Food Science and Technology , 6 : 2
   Google Scholar
• Bonczar , G. , Wszołek , M. and Siuta , A. 2002 . The effects of certain factors on the properties of yoghurt made from ewe's milk . Food Chemistry , 79 : 85 – 91 .
   Web of Science ®Google Scholar
• Muir , D.D. , Horne , D.S. , Law , A.J.R. and Steele , W. 1993 . Ovine milk. 1. Seasonal changes in composition of milk from a commercial Scottish flock . Milchwissenschaft , 48 ( 7 ) : 363 – 366 .
   Google Scholar
• Celik , S. and Ozdemir , S. 2003 . Chemical composition and major minerals of Awassi sheep milk during lactation . Milchwissenschaft , 58 ( 7/8 ) : 373 – 375 .
   Google Scholar
• Malek , A. , Shadarevian , S. and Toufeili , I. 2001 . Sensory properties and consumer acceptance of concentrated yoghurt made from cow's, goat's and sheep's milk . Milchwissenschaft , 56 ( 12 ) : 687 – 690 .
   Google Scholar
• Vlahopoulou , J. , Bell , A.E. and Wilbey , A. 1994 . Starter culture effects on caprine yoghurt fermentation . Journal of the Society of Dairy Technology , 47 ( 4 ) : 121 – 123 .
   Google Scholar
• Paž˛áková , J. , Burdová , O. , Turek , P. and Laciaková , A. 1999 . Sensorial evaluation of yoghurt produced from cow, sheep and goat milk . Czech Journal of Food Science , 17 ( 1 ) : 31 – 34 .
   Google Scholar
• Karademir , E. , Atamer , M. , Tamucay , B. and Yaman , S. 2002 . Some properties of goat milk yoghurts produced by different fortification methods . Milchwissenschaft , 57 ( 5 ) : 261 – 263 .
   Web of Science ®Google Scholar
• Antunes , A.E.C. , Antunes , A.J. and Cardello , H.M.A.B. 2004 . Chemical, physical, microstructural and sensory properties of set fat-free yoghurts stabilized with whey protein concentrate . Milchwissenschaft , 59 ( 3/4 ) : 161 – 165 .
   Google Scholar
• Salvador , A. and Fiszman , S.M. 2004 . Textural and sensory characteristics of whole and skimmed flavoured set-type yoghurt during long storage . Journal of Dairy Science , 87 ( 12 ) : 4033 – 4041 .
   PubMed Web of Science ®Google Scholar
• Domagała , J. , Sady , M. , Grega , T. and Bonczar , G. 2005 . The influence of storage time on rheological properties and texture of yoghurts with the addition of oat-maltodextrin as the fat substitute . International Journal of Food Properties , 8 ( 2 ) : 395 – 404 .
   Web of Science ®Google Scholar
• Uysal , H. , Kilic , S. , Kavas , G. , Akbulut , N. and Kesenkas , H. 2003 . Production and some properties of Bifighurt made from goat milk and cow-goat milk mixtures by ultrafiltration and addition of skim milk powder . Milchwissenschaft , 58 ( 11/12 ) : 636 – 639 .
   Google Scholar
• Kavas , G. , Uysal , H. , Kilic , S. , Akbulut , N. and Kesenkas , H. 2004 . Production and selected properties of bioghurt made from goat milk and cow-goat milk mixtures by ultrafiltration and addition of skim milk powder . International Journal of Food Properties , 7 ( 3 ) : 473 – 482 .
   Web of Science ®Google Scholar
• Barrantes , E. , Tamime , A.Y. , Muir , D.D. and Sword , A.M. 1994 . The effect of substitution of fat by microparticulate whey protein on the quality of set-type natural yoghurt . Journal of the Society of Dairy Technology 1994 , 47 ( 2 ) : 61 – 68 .
   Google Scholar
• Tamime , A.Y. , Kalab , M. , Davies , G. and Mahdi , H.A. 1991 . Microstructure and firmness of labneh (high solids yoghurt) made from cow's, goat's and sheep's milk by traditional method or by ultrafiltration 1991 . Food Structure , 10 : 37 – 44 .
   Web of Science ®Google Scholar
• Schkoda , P. , Hechler , A. and Hinrichs , J. 2001 . Improved texture of stirred fermented milk by integrating fat globules into the gel structure . Milchwissenschaft , 56 ( 2 ) : 85 – 89 .
   Google Scholar
• Kalab , M. , Allan-Wojtas , P. and Phipps-Todd , B.E. 1983 . Development of microstructure in set-style nonfat yoghurt − a review . Food Microstructure , 2 : 51 – 66 .
   Google Scholar
• Pereira , R.B. , Singh , H. , Munro , P.A. and Luckman , M.S. 2003 . Sensory and instrumental textural characteristics of acid milk gels . International Dairy Journal 2003 , 13 : 655 – 667 .
   Google Scholar