Effect of buffalo breeds on rheological and textural properties of acid milk gel

被引：0

作者：

Yang, Tong Xiang ^{[1
,3
]}

Wu, Kong Yang ^{[2
]}

Li, Hong ^{[1
]}

Wang, Fang ^{[1
]}

Liu, Xiao Ling ^{[1
]}

Jiang, Yuan Xin ^{[1
]}

Li, Quan Yang ^{[1
]}

机构：

[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China

[2] Luoyang Normal Univ, Dept Life Sci, Luoyang 471022, Peoples R China

[3] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471003, Henan, Peoples R China

来源：

AGRO FOOD INDUSTRY HI-TECH | 2013年 / 24卷 / 05期

基金：

中国国家自然科学基金;

关键词：

Buffalo milk; yoghurt; rheological property; textural property; WHEY-PROTEIN; STARTER CULTURE; YOGURT; MICROSTRUCTURE; ACIDIFICATION; TEMPERATURE; CONSISTENCY; SIZE; BASE; PH;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

To compare the acid gel characteristics of different kinds of milk from Murrah buffalo (river buffalo), crossbreed 1st (F1), and multiple generation (FH) buffaloes, and cows in China, the basic components, and rheological and textural properties of acid gel were determined. The results indicate that hybrid offspring buffalo milk has higher solids content than the river buffalo. While river buffalo yoghurt shows lower syneresis (STS) and is more stable; hybrid offspring buffalo yoghurt displays higher apparent viscosity compared with Murrah (F1 > FH > Murrah > Holstein) under the same shear rate. However, Murrah yoghurt exhibits the highest hardness, and there is a significant correlation between the milk protein content and the yoghurt hardness and gumminess.

引用

页码：44 / 48

页数：5

共 50 条

[21] Hyperoside improves the textural and rheological properties of threadfin bream surimi gel
Singh, Avtar
Mehta, Saumya
Patil, Umesh
Nuthong, Pornpot
Benjakul, Soottawat
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (09): : 4829 - 4840
[22] Effect of controlled κ-casein hydrolysis on rheological properties of acid milk gels
Gastaldi, E
Trial, N
Guillaume, C
Bourret, E
Gontard, N
Cuq, JL
JOURNAL OF DAIRY SCIENCE, 2003, 86 (03) : 704 - 711
[23] Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum
Galante, Micaela
Boeris, Valeria
Alvarez, Estela
Risso, Patricia
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 20 : S2569 - S2578
[24] EFFECT OF STARCH OF TEXTURAL PROPERTIES OF SURIMI GEL
KIM, JM
LEE, CM
JOURNAL OF FOOD SCIENCE, 1987, 52 (03) : 722 - 725
[25] Effect of oil content on the rheological and textural properties of mayonnaise
Stern, Petr
Mikova, Kamila
Pokorny, Jan
Valentova, Helena
JOURNAL OF FOOD AND NUTRITION RESEARCH, 2007, 46 (01): : 1 - 8
[26] The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions
Lorenzen, Mikkel
van den Berg, Frans W. J.
Lillevang, Stiren K.
Ahrne, Lilia
FOOD HYDROCOLLOIDS, 2024, 146
[27] Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria
Gentes, Marie-Claude
St-Gelais, Daniel
Turgeon, Sylvie L.
DAIRY SCIENCE & TECHNOLOGY, 2011, 91 (05) : 645 - 661
[28] Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding
Zheng, Jiong
Wu, Jiahao
Dai, Yaoyi
Kan, Jianquan
Zhang, Fusheng
LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 : 364 - 369
[29] Insights into the effect of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces
Wei, Guangqiang
Tao, Jifang
Fu, Xiaoping
Wang, Daodian
Dong, Xiaozhu
Huang, Aixiang
JOURNAL OF DAIRY SCIENCE, 2024, 107 (11) : 9054 - 9073
[30] Fortification of goat milk yogurt with goat whey protein concentrate - Effect on rheological, textural, sensory and microstructural properties
Hovjecki, Marina
Radovanovic, Mira
Miloradovic, Zorana
Jurina, Irena Barukcic
Mirkovic, Milica
Ignjatovic, Ivana Sredovic
Miocinovic, Jelena
FOOD BIOSCIENCE, 2023, 56

← 1 2 3 4 5 →