Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt

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...

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Bibliographic Details
Published in:Food and bioprocess technology 2014-09, Vol.7 (9), p.2538-2548
Main Authors: Nguyen, Hanh T. H, Ong, Lydia, Kentish, Sandra E, Gras, Sally L
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Biotechnology
Buffalo
buffaloes
Calcium
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
confocal laser scanning microscopy
Confocal microscopy
Cow's milk
electron microscopy
Fermentation
Food Science
Lactobacillus acidophilus
Lactose
Microscopy
Microstructure
Milk
Optimization
Original Paper
Probiotics
Properties (attributes)
Rheological properties
Rheology
Scanning electron microscopy
Scanning microscopy
Syneresis
temperature
Thixotropy
titratable acidity
Yogurt
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Summary: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 43 °C was firmer with a more porous microstructure that exhibited a higher degree of syneresis. The rheological properties during storage including the thixotropy, consistency coefficient and flow behaviour index were not significantly affected by temperature nor were the concentration of lactose, ionic calcium or titratable acidity. This study shows how changes to processing can be used to alter the microstructure of buffalo products and suggests that a decrease in fermentation temperature could be used to improve the quality of buffalo yoghurt.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-014-1278-x