Changes of Rheological Properties of Yoghurt by Different Kinds Stabilizers

Yoghurt의 안정제 종류에 따른 물성 변화

  • 최순호 (전북대학교 농과대학 축산학과(농업과학기술연구소)) ;
  • 장운기 (전북대학교 농과대학 축산학과(농업과학기술연구소)) ;
  • 정종국 (전북대학교 농과대학 축산학과(농업과학기술연구소)) ;
  • 오동규 (전북대학교 농과대학 축산학과(농업과학기술연구소)) ;
  • 이부웅 (전북대학교 농과대학 축산학과(농업과학기술연구소))
  • Published : 1998.03.01

Abstract

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

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