The aim of this work was to evaluate, using the response surface methodology, the effects of different levels of high-pressure homogenization (HPH) on the microbiological and rheological characteristics of yoghurts having different contents of fat and milk solids. The HPH treatment of milk resulted a useful tool to obtain yoghurts having a greater variety of textures associated to a high microbiological quality. In fact, all the yoghurt types obtained by using milk treated with different levels of pressure were characterized by cell loads of the starter cultures higher than 8 log10 cfu ml1 immediately after the fermentation and than 7 log10 cfu ml1 after 60 days of storage at 4C. The HPH treatment seems to favor the growth of Streptococcus thermophilus with respect to that of Lactobacillus delbrueckii subsp. bulgaricus, regardless of the level of pressure applied. The use of a Central Composite Design (CCD) and the polynomial models obtained permitted to individuate the levels of the three independent variables (pressure level, milk solids and fat concentration) able to maximize the growth of starters during the fermentation process, to minimize their viability loss during the refrigerated storage as well as to define their effects on the product viscosity.
LANCIOTTI R., VANNINI L., PITTIA P., GUERZONI M. E. (2004). Suitability of high-dynamic-pressure-treated milk for the production of yogurt. FOOD MICROBIOLOGY, 21, 753-760 [10.1016/j.fm.2004.01.014].
Suitability of high-dynamic-pressure-treated milk for the production of yogurt.
LANCIOTTI, ROSALBA;VANNINI, LUCIA;GUERZONI, MARIA ELISABETTA
2004
Abstract
The aim of this work was to evaluate, using the response surface methodology, the effects of different levels of high-pressure homogenization (HPH) on the microbiological and rheological characteristics of yoghurts having different contents of fat and milk solids. The HPH treatment of milk resulted a useful tool to obtain yoghurts having a greater variety of textures associated to a high microbiological quality. In fact, all the yoghurt types obtained by using milk treated with different levels of pressure were characterized by cell loads of the starter cultures higher than 8 log10 cfu ml1 immediately after the fermentation and than 7 log10 cfu ml1 after 60 days of storage at 4C. The HPH treatment seems to favor the growth of Streptococcus thermophilus with respect to that of Lactobacillus delbrueckii subsp. bulgaricus, regardless of the level of pressure applied. The use of a Central Composite Design (CCD) and the polynomial models obtained permitted to individuate the levels of the three independent variables (pressure level, milk solids and fat concentration) able to maximize the growth of starters during the fermentation process, to minimize their viability loss during the refrigerated storage as well as to define their effects on the product viscosity.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
