The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt
Hanh TH Nguyen, Lydia Ong, Sandra E Kentish, Sally L Gras
Food and Bioprocess Technology | Springer | Published : 2014
The properties of buffalo and bovine milk differ and the procedures developed to make bovine yoghurt may require optimisation for the production of buffalo yoghurt. This study aimed to apply cryo-scanning electron microscopy and confocal laser scanning microscopy to determine the optimal temperature for processing buffalo yoghurt. Milk was fermented at three different temperatures (37, 40 and 43 °C), stored for 28 days and the yoghurt microstructure, physicochemical and rheological properties assessed. Yoghurt fermented at 37 °C had a compact microstructure and the probiotic Lactobacillus acidophilus La-5 was more viable on storage. In contrast, yoghurt produced from a faster fermentation at..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, the 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 Molecular Science and Technology Institute for access the equipment, Mr Roger Curtain for his help in operating the cryo-SEM and Dr Sandy Clarke (Department of Mathematics and Statistics, University of Melbourne) for her assistance in statistical analysis.