The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt

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• 作者：Hanh Thi Hong Nguyen (1) (2)
  Lydia Ong (1) (2)
  Christophe Lefèvre (3)
  Sandra Elizabeth Kentish (1)
  Sally Louise Gras (1) (2)
  
• 关键词：Buffalo yoghurt ; Syneresis ; Organic acid ; Gel firmness ; Microstructure ; Rheological properties
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：April 2014
• 年：2014
• 卷：7
• 期：4
• 页码：937-953
• 全文大小：1,207 KB
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• 作者单位：Hanh Thi Hong Nguyen (1) (2)
  Lydia Ong (1) (2)
  Christophe Lefèvre (3)
  Sandra Elizabeth Kentish (1)
  Sally Louise Gras (1) (2)
  
  1. Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria, 3010, Australia
  2. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, 3010, Australia
  3. Institute for Technology Research and Innovation, Deakin University, Geelong, Victoria, 3220, Australia
  
• ISSN：1935-5149

文摘

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 microstructural differences likely lead to the higher syneresis observed for buffalo yoghurt with an increase from 17.4?% (w/w) to 19.7?% (w/w) in the weight of whey generated at days?1 and 28 of the storage. The higher concentration of total calcium in buffalo milk resulted in the release of more ionic calcium during fermentation. Gelation was also slower but the strength of the two gels was similar due to similar protein and total solids concentrations. Buffalo yoghurt was more viscous, less able to recover from deformation and less Newtonian than bovine yoghurt with a thixotropy of 3,035?Pa.s? measured for buffalo yoghurt at the end of the storage, at least four times higher than the thixotropy of bovine yoghurt. While the titratable acidity, lactose consumption and changes in organic acid concentrations were similar, differences were recorded in the viability of probiotic bacteria with a lower viability of Lactobacillus acidophilus of 5.17?log (CFU/g) recorded for buffalo yoghurt at day?28 of the storage. Our results show that factors other than the total solids content and protein concentration of milk affect the structural properties of yoghurt. They also illustrate the physicochemical reasons why buffalo and bovine yoghurt are reported to have different sensory properties and provide insight into how compositional changes can be used to alter the microstructure and properties of dairy products.