African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12191

Full Length Research Paper

Effect of different stablizers on quality characteristics of the set-type yogurt

Emine Macit
  • Emine Macit
  • Department of Food Engineering, Engineering Faculty, Bayburt University, 69000 Bayburt, Turkey.
  • Google Scholar
Ihsan Bakirci
  • Ihsan Bakirci
  • Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.
  • Google Scholar


  •  Received: 09 August 2017
  •  Accepted: 25 October 2017
  •  Published: 15 November 2017

References

Amatayakul T, Sherkat F, Shah NP (2006). Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids 20:314-324.
Crossref

 

Ares G, Gonçalvez D, Pérez C, Reolón G, Segura N, Lema P, Gámbaro A (2007). Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt. Int. J. Dairy Technol. 60:263-269.
Crossref

 
 

Athar IH, Shah MA, Khan UN (2000). Effect of various stabilizers on whey separation (syneresis) and quality of yogurt. Pak. J. Biol. Sci. 3:1336-1338.
Crossref

 
 

Bodyfelt FW, Tobias J, Trout GM (1988). The sensory evaluation of dairy products. Van Nostrand Reinhold, 598, New York.

 
 

Buttriss J (1997). Nutritional properties of fermented milk products. Int. J. Dairy Technol. 50(1):21-27.
Crossref

 
 

Damin MR, Alcântara MR, Nunes AP, Oliveira MN (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT-Food Sci. Technol. 42:1744-1750.
Crossref

 
 

El-Sayed EM, Abd El-Gawad IA, Murad HA, Salah SH (2002). Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt. Eur. Food Res. Technol. 215(4):298–304.
Crossref

 
 

Everett DW, McLeod RE (2005). Interactions of polysaccharide stabilizers with casein aggregates in stirred skim-milk yoghurt. Int. Dairy J. 15(11):1175-1183.
Crossref

 
 

Fiszman SM, Lluch MA, Salvador A (1999). Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. Int. Dairy J. 9(12):895-901.
Crossref

 
 

Glicksman M (1987). Utilization of seaweed hydrocolloids in food industry. Hydrobiologia 151/152(1):31-47.
Crossref

 
 

Gonçalvez D, Pérez C, Reolon G, Segura N, Lema P, Gámbaro A, Ares G, Varela P (2005). Effect of thickeners on the texture of stirred yogurt. Alim. Nutr. Araraquara 16:207-211.

 
 

Guzman-Gonzalez M, Morais F, Amigo L (2000). Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system: Use of caseinates, Co-precipitate and blended dairy powders. J. Sci. Food Agric. 80:433-438.
Crossref

 
 

Harwalkar VR, Kalab M (1986). Relationship between microstructure and susceptibility to whey separation in yoghurt made from reconstituted nonfat dry milk. Food Microstruct. 5:287-294.

 
 

Hematyar N, Samarin AM, Poorazarang H, Elhamirad AH (2012). Effect of gums on yogurt characteristics. World Appl. Sci J. 20:661-665.

 
 

Hess SJ, Roberts RF, Ziegler GR (1997). Rheological properties of nonfat yoghurt stabilized using Lactobacillus delbrucckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer systems. J. Dairy Sci. 80(2):252-263.
Crossref

 
 

Imeson A (2010). Food stabilisers, thickeners and gelling agents. Blackwell Publishing Ltd, UK.

 
 

International Dairy Federation (1993). Milk: Determination of the nitrogen (Kjeldahl method) and calculation of the crude protein content. IDF Standard 20B, Brussels: International Dairy Federation.

 
 

Jaya S (2009). Microstructure analysis of dried yogurt: Effect of different drying methods. Int. J. Food Prop. 12(3):469-481.
Crossref

 
 

Keogh MK, Kennedy BTO (1998). Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J. Food Sci. 63:108-112.
Crossref

 
 

Köksoy A, Kilic M (2004). Use of hydrocolloids in textural stabilization of a yogurt drink, ayran. Food Hydrocolloids 18:593-600.
Crossref

 
 

Lal SND, O'Connor CJ, Eyres L (2006). Application of emulsifiers/stabilizers in dairy products of high Rheology. Adv. Colloid Interf. Sci. 123-126:433-437.
Crossref

 
 

Mckinley MC (2005). The nutrition and health benefits of yoghurt. Int. J. Dairy Technol. 58(1):1-12.
Crossref

 
 

Mehmood ST, Masud T, Mahmood T, Maqsud S (2008). Effect of different additives from local source on the quality of yoghurt. Pak. J. Nutr. 7(5):695-698.
Crossref

 
 

Mishra S, Rai T (2006). Morphology and functional properties of corn potato and tapioca starches. Food Hydrocolloids 20: 557–566.
Crossref

 
 

Modler HW, Kalab M (1983). Microstructure of yogurt stabilized with milk proteins. J. Dairy Sci. 66(3):430-437.
Crossref

 
 

Modler HW, Larmond ME, Lin CS, Froehlich D, Emmons, DB (1983). Physical and sensory properties of yogurt stabilized with milk proteins. J. Dairy Sci. 66:422-429.
Crossref

 
 

Mohammadifar AM, Musavi SM, Williams PA (2007). Study of complex coacervation between β-lactoglobulin and tragacanthin (soluble part of gum tragacanth). Milchwissenschaft. 62:365-488.

 
 

Oh HE, Anema SG, Wong M, Pinder DN, Hemar Y (2007). Effect of potato starch addition on the acid gelation of milk. Int. Dairy J. 17(7):808-815.
Crossref

 
 

Rascón-Díaz MP, Tejero JM, Mendoza-Garcia PG, García HS, Salgado-Cervantes MA (2012). Spray drying yogurt incorporating hydrocolloids: Structural analysis, acetaldehyde content, viable bacteria, and rheological properties. Food Bioprocess Technol. 5(2):560-567
Crossref

 
 

Remeuf F, Mohammed S, Sodini I, Tissier JP (2003). Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. Int. Dairy J.13:773-782.
Crossref

 
 

Sağdıç O, Şimşek B, Orhan H, Doğan M (2004). Effect of κ-carrageenan on bacteria and some characteristics of yoghurt. Milchwissenschaft 59(1-2):45-47.

 
 

Sahan N, Yasar K, Hayaloglu AA (2008). Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids 22:1291-1297.
Crossref

 
 

Sanchez C, Zuniga-Lopez R, Schmitt C, Despond S, Hardy J (2000). Microstructure of acid-induced skim milk-locust bean gum-xanthan gels. Int. Dairy J. 10(3):199-212.
Crossref

 
 

Schmidt KA, Herald TJ, Khatib KA (2001). Modified wheat starches used as stabilizers in set-style yogurt. J. Food Qual. 24:421-434.
Crossref

 
 

Sert D, Akın N, Dertli E (2010). Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage. Int. J. Dairy Technol. 64(1):99-107.
Crossref

 
 

Smit G (2003). Dairy Processing. CRC Pres. 2000 Corporate Blvd, NW, Boca Raton FL 33431, USA.

 
 

Sodini I, Remeuf F, Haddad S, Corrieu G (2004). The relative effect of milk base, starter, and process on yogurt texture: A Review. Crit. Rev. Food Sci. 44:113-137.
Crossref

 
 

Soukoulis C, Panagiotidis P, Koureli R, Tzia C (2007). Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality. J Dairy Sci. 90(6):2641-2654.
Crossref

 
 

SPSS Inc. Statistical package for the social sciences SPSS ver., (2004). 13.0 for Windows. Chicago, IL.

 
 

Supavititpatana P, Wirjantoro TI, Apichartsrangkoon A, Raviyan P (2008). Addition of gelatin enhanced gelation of corn-milk yogurt. Food Chem. 106(1):211-216.
Crossref

 
 

Supavititpatana P, Wirjantoro TI, Raviyan P (2009). Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt. CMU. J. Nat. Sci. 8:247-263.

 
 

Tamime AY, Robinson RK (2007). Yogurt science and technology. Boca Raton Boston New York Washington, DC. 35-41.

 
 

Thaiudom S, Goff HD (2003). Effect of κ-carrageenan on milk protein polysaccharide mixtures. Int. Dairy J. 13(9):763-771.
Crossref

 
 

Trachoo N (2002). Yogurt: The fermented milk. Songklanakarin J. Sci. Technol. 24(4):727-734.

 
 

Ünal B, Metin S, Develi Işıklı N (2003). Use of response surface methodology to describe the combined effect of storage time, locust bean gum and dry matter of milk on the physical properties of low-fat set yoghurt. Int. Dairy J. 13(11):909–916.
Crossref

 
 

Weerathilake WADV, Rasika DMD, Ruwanmali JKU, Munasinghe MADD (2014). The evolution, processing, varieties and health benefits of yogurt. Int. J. Sci. Res. Publ. 4:1-10.

 
 

Williams RPW, Glagovskaia O, Augustin MA (2003). Properties of stirred yogurts with added starch: Effects of alterations in fermentation conditions. Aust. J. Dairy Technol. 58:228-232.