Yogurt rheology: effects of unit operations on processing and use of additives
DOI:
https://doi.org/10.37135/ns.01.07.09Keywords:
Dairy products, food biotechnology, food engineering, food technology, stirred yogurt, yogurt emulsifiers, yogurt rheology, yogurt stabilizers, yogurt viscosityAbstract
This research aims to determine the factors that influence stirred
yogurt's rheological characteristics through a systematic review of scientific articles using the PRISMA method to exclude and include information. We analyzed the variables related to unit operations such as standardization, pasteurization, inoculation, stirred, and storage to achieve our objective. These
variables affect stirred yogurt's viscosity, establishing (temperatures, times, and speeds for each unit operation) based on the information provided in the articles consulted. Also, the additives that affect the yogurt's viscosity were analyzed, taking into account the characteristics of the sample analyzed, the equipment
used, and cutting speeds, determining that all these factors significantly affect
the viscosity of the yogurt. The analysis carried out allows establishing that the
viscosity is influenced by the physicochemical characteristics of the milk and unit operations present in yogurt processing. Emulsifiers and stabilizers affect the final product's viscosity and increase the syneresis during storage time.
Downloads
References
Abu-Jdayil, B., Nasser, M. S., & Ghannam, M., (2013). Structure breakdown of stirred yoghurt in a circular pipe as affected by casein and fat content. Food Science and Technology Research, 19(2), 277–286. https://doi.org/10.3136/fstr.19.277
Afonso, I. M., & Maia, J. M. (1999). Rheological monitoring of structure evolution and development in stirred yoghurt. Journal of Food Engineering, 42(4), 183-190. https://doi.org/10.1016/S0260-8774(99)00118-1
Barretto, A. L., Converti, A., & Nogueira, M., (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, 44(4), 515-518. Recuperado de https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=162423
Basiri, S., Haidary, N., Shekarforoush, S. S., & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.
https://doi.org/10.1016/j.carbpol.2018.01.049
O’Donnell, H. J. & Butler, F. (2002). Time-dependent viscosity of stirred yogurt. Part I: couette flow. Journal of Food Engineering, 51(3), 249-254. https://doi.org/10.1016/S0260-8774(01)00064-4
Everett, D. W., & McLeod, R. E. (2005). Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt. International Dairy Journal, 15(11), 1175-1183. https://doi.org/10.1016/j.idairyj.2004.12.004
Gilbert, A., Rioux, L. E., St-Gelais, D., & Turgeon, S. L. (2020). Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis. Journal of Dairy Science, 103(3), 2139-2152.
https://doi.org/10.3168/jds.2019-16787
Guénard-Lampron, V., Villeneuve, S., St-Gelais, D., & Turgeon, S. L. (2020). Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt. International Dairy Journal, 109, 104742.
https://doi.org/10.1016/j.idairyj.2020.104742
Guénard-Lampron, V., St-Gelais, D., Villeneuve, S., & Turgéon, S. L., (2019). Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit. Journal of Dairy Science, 102(1), 190-201. https://doi.org/10.3168/jds.2018-14565
Küçükçetin, A., Weidendorfer, K., & Hinrichs, J. (2009). Graininess and roughness of stirred yoghurt as influenced by processing. International Dairy Journal, 19(1), 50-55. https://doi.org/10.1016/j.idairyj.2008.07.006
Langendorff, V., Cuvelier, G., Launay, B., & Parker, A. (1997). Gelation and flocculation of casein micelle/carrageenan mixtures. Food Hydrocolloids, 11(1), 35–40. https://doi.org/10.1016/S0268-005X(97)80008-2
Lee, W. J., & Lucey, J. A. (2010). Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Sciences, 23(9), 1127-1136. https://doi.org/10.5713/ajas.2010.r.05
Lucey, J. A. (2004). Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology, 57(1-2), 77–84. https://doi.org/10.1111/j.1471-0307.2004.00142.x
Martin, N. C., Skokanova, J., Latrille, E. F. J., Beal, C. E., & Corrieu, G. V. (1998). Sensory and instrumental characterization of the texture of stirred yoghurt. In International Dairy Federation Symposium. (pp. 24-33). Vicenza, Italy. https://hal.inrae.fr/hal-02770251
Molina, I. S. (2009). Comparación de tres estabilizantes comerciales utilizados en la elaboración de yogurt de leche descremada de vaca (Tesis de Licenciatura). Ciudad de Guatemala Guatemala: Universidad de San Carlos de Guatemala. http://www.repositorio.usac.edu.gt/3261/
Mokoonlall, A., Nöbel, S., & Hinrichs, J. (2016). Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure. Trends in Food Science & Technology, 54, 26-36. https://doi.org/10.1016/j.tifs.2016.05.012
Mottar, J., Bassier, A., Joniau, M., & Baert, J. (1989). Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. Journal of Dairy Science, 72(9), 2247–2256. https://doi.org/10.3168/jds.S0022-0302(89)79355-3
Renan, M., Guyomarch, F., Arnoult-Delest, V., Paquet, D., Brulé, G. & Famelart, M. (2009). Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring. International Dairy Journal, 19(3), 142–148. https://doi.org/10.1016/j.idairyj.2008.09.007
Robinson, R. K., Lucey, J. A., & Tamime, A. Y. (2007). Manufacture of yoghurt. In A. Tamime (Ed.), A. Fermented Milks (pp. 53-75). Oxford, UK: Blackwell Science Ltd. https://doi.org/10.1002/9780470995501.ch3
Serra, M., Trujillo, A. J., Guamis, B., & Ferragut, V. (2009). Evaluation of physical properties during storage of set and stirred yogurts made from ultra-high-pressure homogenization treated milk. Food Hydrocolloids, 23(1), 82–91. https://doi.org/10.1016/j.foodhyd.2007.11.015
Wu, S., Li, D., Li, S., Bhandari, B., Yang, B., Chen, X. D., & Mao, Z., (2009). Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt. International Journal of Food Engineering, 5(2). https://doi.org/10.2202/1556-3758.1436
Sodini, I., Remeuf, F., Haddad, S., & Corrieu, G. (2004). The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Sciences and Nutrition, 44(2), 113–137. https://doi.org/10.1080/10408690490424793
Soukoulis, C., Panagiotidis, P., Koureli, R., & Tzia, C. (2007). Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality. Journal of Dairy Science, 90(6), 2641-2654. https://doi.org/10.3168/jds.2006-802
Tamime, A. Y., Davies, G., Chehade, A. S., & Mahdi, H. A. (1989). The production of ‘Labneh’ by ultrafiltration: a new technology. Journal of the Society of Dairy Technology, 42(2), 35. https://doi.org/10.1111/j.1471-0307.1989.tb02150.x
Tamime, A. Y., Muir, D. D. & Wszolek, M. (1999). Kefir, koumiss and kishk. Dairy Industries International, 64(5), 32-33. http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1889760
van Vliet, T., van Dijk, H. J. M., Zoon, P., & Walstra, P. (1991). Relation between syneresis and rheological properties of particle gels. Colloid and Polymer Science, 269, 620–627. https://doi.org/10.1007/BF00659917
Vedamuthu, E. R. (1991). The yogurt story-past, present and future. Recuperado de: https://agris.fao.org/agris-search/search.do?recordID=US9191369
Vélez-Ruiz, J. F., Barbosa, G. V., & Peleg, M., (1997). Rheological properties of selected dairy products. Critical Reviews in Food Science and Nutrition, 37(4),311-359. https://doi.org/10.1080/10408399709527778
Zhang, L., D. Folkenberg, M. Amigo, J. M., & Ipsen, R., (2016). Effect of exopolysaccharide-producing starter cultures and post-fermentation mechanical treatment on textural properties and microstructure of low-fat yoghurt. International Dairy Journal, 53:10–19. https://doi.org/10.1016/j.idairyj.2015.09.008
