Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurtsReportar como inadecuado




Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Whey separation, Yogurt, Syneresis, Milk protein powders, Microstructure, Graininess, Rheology, Response surface methodology

Lange, Ignacio G.

Supervisor and department: Ozimek, Lech Agricultural, Food, and Nutritional Science

Examining committee member and department: Wu, Jianping Agricultural, Food, and Nutritional Science Aranda-Saldana, Marleny Agricultural, Food, and Nutritional Science Ozimek, Lech Agricultural, Food, and Nutritional Science

Department: Department of Agricultural, Food, and Nutritional Science

Specialization: Food Science and Technology

Date accepted: 2013-01-08T11:58:52Z

Graduation date: 2013-06

Degree: Master of Science

Degree level: Master's

Abstract: Greek yogurt GY is known as strained or concentrated form with total solids TS of at least 22.0% and 14.3% for full and fat free, respectively. TS are increased, in traditional GY, by -draining off- whey after milk fermentation by typical mixture of yogurt bacteria. Current studies were designed to eliminate -draining off- in GY by new formulation using different combination of milk protein concentrate MPC-85% protein, whey protein isolate WPI-90% protein, sodium caseinate SC and milk permeate powder MPP- 3.3% protein and 85.5 % lactose. A one-block full factorial design 3*2 and response surface methodology were used to define the effect of milk ingredients and technological parameters used in new formulation on the rheological and physicochemical properties RPP of the experimental GY. Experimental analyses showed that GY can be formulated and manufactured from selective mixture of dry dairy ingredients with RPP similar to commercial products used as a reference in these studies.

Language: English

DOI: doi:10.7939-R31C80

Rights: Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.





Autor: Lange, Ignacio G.

Fuente: https://era.library.ualberta.ca/



DESCARGAR PDF




Documentos relacionados