Set yogurts were prepared from fortified milk subjected to the following processes: (a) Thermal process (85°C, 35 min), (b) High hydrostatic pressure process (193 or 676 MPa for 5 or 30 min), and (c) Non-processed milk (control). Yogurts from milk treated with 676 MPa for 30 min exhibited similar yield stress and water-holding capacity (WHC) to yogurts from heated milk. Transmission Electron Microscopy (TEM) micrographs exhibited small round casein micelle aggregates without appendages in yogurts from heated milk. Yogurts from milk treated with 193 MPa and untreated milk exhibited low yield stress, low WHC, and large clusters of coalesced micelles. Mechanisms for gel formation are discussed.
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of Food Science|
|State||Published - Aug 2002|
All Science Journal Classification (ASJC) codes
- Food Science