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

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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.

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)
URI https://vuir.vu.edu.au/id/eprint/15558
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > FOR Classification > 1003 Industrial Biotechnology
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords Yogurt, Milk proteins, Bacterial starter cultures, Microbial exopolysaccharides, starter cultures, casein, whey protein
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