Zhao Lili, Feng Ran, Mao Xueying
Beijing Advanced Innovation Center for Food Nutrition and Human Health College of Food Science & Nutritional Engineering China Agricultural University Beijing China.
Key Laboratory of Functional Dairy Ministry of Education College of Food Science and Nutritional Engineering China Agricultural University Beijing China.
Food Sci Nutr. 2020 May 27;8(7):3061-3069. doi: 10.1002/fsn3.1373. eCollection 2020 Jul.
Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%-4.0% (w/w) buttermilk powder was added to low-fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low-fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross-links of the microstructure were enhanced greatly with addition of 1.0%-2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low-fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low-fat yogurt.
由于酪乳具有良好的乳化和营养特性，因此在乳制品中被广泛使用。在本研究中，将0%-4.0%（w/w）的酪乳粉添加到蛋白质含量恒定的低脂酸奶中，以研究其对低脂酸奶流变学和储存特性的影响。酪乳提高了最终滴定酸度。添加酪乳降低了凝胶化点的pH值，缩短了凝胶化时间，从而缩短了发酵周期。添加1.0%-2.0%（w/w）的酪乳粉可显著提高储能模量G'、屈服应力、屈服应变和微观结构的紧密交联。此外，添加酪乳可减少低脂酸奶在储存期间的乳清分离，并增加其粘度和硬度。我们的研究结果表明，添加适量的酪乳可改变低脂酸奶的流变特性，并改善其质地和储存特性。
