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Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt

机译：季节变化对套管，搅拌酸奶和希腊式酸奶质量的影响

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摘要

We studied the effects of seasonal variations on thequality of stirred yogurt, set yogurt, and Greek-styleyogurt over 2 milking seasons in New Zealand. Correlationsbetween the properties of the yogurts, the characteristicsof the milk, and the acid gelation propertiesinduced by glucono-δ-lactone, reported in our previousworks, were also explored. Set yogurt and Greek-styleyogurt from the early season had the highest firmnessover the seasons. The yogurt firmness correlated withthe gel strength of glucono-δ-lactone-induced acid gels,indicating that the latter could, to some extent, predictthe seasonal variations in the firmness of set yogurt. Thecorrelation studies highlighted the potentially importantrole of the glycosylation of κ-casein in the seasonalvariations in the yogurt structures. Yogurt made frommid-season milk had the lowest water-holding capacity,which may have played a part in lowering its firmnessand viscosity. Late-season stirred yogurt displayed thestrongest resistance to shear-induced thinning, whichmight arise from the unique viscoelastic properties oflate-season yogurt gels.
机译：我们研究了季节变化对的影响搅拌酸奶的质量，设定酸奶和希腊式酸奶在新西兰的2个挤奶季节。相关性在酸奶的性质之间，特征牛奶和酸凝胶化性质在我们之前报道的Glucono-δ-内酯诱导工作，也探讨了。设置酸奶和希腊式从初季的酸奶有最高的坚定在季节。酸奶的坚定性相关葡聚糖-δ-内酯诱导的酸凝胶的凝胶强度，表明后者可以在某种程度上预测套管酸奶坚固性的季节变化。这相关性研究突出了潜在的重要性κ-酪蛋白在季节性中的糖基化的作用酸奶结构的变化。酸奶制成中期牛奶的水持量最低，这可能发挥了降低其坚实的作用和粘度。季节搅拌酸奶展示了抗剪切造成的耐细抗性最强可能会产生独特的粘弹性季节酸奶凝胶。

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  • 来源
    《Journal of dairy science》 |2021年第2期|1424-1432|共9页
  • 作者

    Siqi Li; Aiqian Ye; Harjinder Singh;

  • 作者单位

    Riddet Institute Massey University Private Bag 11 222 Palmerston North 4442 New Zealand;

    Riddet Institute Massey University Private Bag 11 222 Palmerston North 4442 New Zealand;

    Riddet Institute Massey University Private Bag 11 222 Palmerston North 4442 New Zealand;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    yogurt; Greek-style yogurt; seasonal variation; acid milk gel; texture analysis;

    机译：酸奶;希腊式酸奶;季节性变化;酸性凝胶;纹理分析;

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