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Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose

Purwandari, Umi and Vasiljevic, Todor (2009) Rheological properties of fermented milk produced by a single exopolysaccharide producing Streptococcus thermophilus strain in the presence of added calcium and sucrose. International Journal of Dairy Technology, 62 (3). pp. 411-421. ISSN 1364-727X (print), 1471-0307 (online)

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Abstract

The effect of calcium supplementation, presence of exopolysaccharides (EPS) and sucrose on the texture of low-fat fermented milk was examined. Reconstituted skim milk (14%) was acidified by 2% glucono-δ-lactone (GDL) or a single strain, EPS-producing Streptococcus thermophilus, and incubated at 42°C. The levels of calcium and sucrose addition ranged from 0 to 9 mm and 0 to 45 mm respectively. Compared with acidified milk (GDL), fermented milk containing EPS showed different rheological properties in the presence of added calcium and sucrose. Calcium addition reduced gel characteristics: G′, K, and the second maximum of derivative of shear rate-shear stress; while sucrose addition also increased them but subsequently reduced syneresis. Added calcium or sucrose increased gel hysteresis and reduced apparent yield stress.

Item Type: Article
Uncontrolled Keywords: ResPubID17307, calcium, exopolysaccharide, low-fat yoghurt, rheology, sucrose
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
Depositing User: VUIR
Date Deposited: 11 May 2012 01:38
Last Modified: 14 Jun 2012 04:59
URI: http://vuir.vu.edu.au/id/eprint/4537
DOI: 10.1111/j.1471-0307.2009.00501.x
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Citations in Scopus: 1 - View on Scopus

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