The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt
Thi Hong Nguyen Hanh, Lydia Ong, Christophe Lefevre, Sandra Elizabeth Kentish, Sally Louise Gras
Food and Bioprocess Technology | Springer | Published : 2014
The physicochemical and rheological properties of yoghurt made from unstandardised unhomogenised buffalo milk were investigated during fermentation and 28 days of storage and compared to the properties of yoghurt made from homogenised fortified bovine milk. A number of differences observed in the gel network can be linked to differences in milk composition. The microstructure of buffalo yoghurt, as assessed by confocal laser scanning microscopy (CLSM) and cryo scanning electron microscopy (cryo-SEM), was interrupted by large fat globules and featured more serum pores. These fat globules have a lower surface area and bind less protein than the homogenised fat globules in bovine milk. These mi..View full abstract
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Awarded by Australian Research Council
The authors would like to acknowledge the Australian Government for providing the Australian Postgraduate Award (International) (APA-International) scholarship, Rural Industries Research and Development Cooperation (RIRDC) for financial support and Shaw River for kindly supplying the buffalo milk. The authors also thank the Particulate Fluids Processing Centre (PFPC) and the Bio21 Institute for access the equipment and Mr Roger Curtain for his help in operating the scanning electron microscope in cryo mode.