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The improvement of physical properties of yoghurts by varying casein/whey protein ratio and EPS-producing starter cultures

Amatayakul, Thanut (2005) The improvement of physical properties of yoghurts by varying casein/whey protein ratio and EPS-producing starter cultures. PhD thesis, Victoria University .

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Abstract

The overall objective of this study was to investigate effects of variation in casein to whey protein ratios and types of exopolysaccharide producing starter cultures on physical properties of yoghurts made at 9% and 14% total solids during 28 days of storage at 4°C. There are three main parts of this research: a preliminary study, a comparative study of three methods for determination of syneresis and the studies on physical properties of yoghurts made with various casein to whey protein ratios using non-exopolysaccharide or exopolysaccharide-producing starter cultures.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: Yogurt, Milk proteins, Bacterial starter cultures, Microbial exopolysaccharides, starter cultures, casein, whey protein
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1003 Industrial Biotechnology
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 02 Sep 2010 06:26
Last Modified: 23 May 2013 16:45
URI: http://vuir.vu.edu.au/id/eprint/15558
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