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Effect of fat content in the raw milk on quality of the stirred yogurt.

Jian‐Wei Liu, Lin Jie, Zheng Hua

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Abstract

Stirred yogurt was prepared using raw milk with different fat content and its viscosity,titrable acidity,pH,sensory quality and whey exhalation rate were determined.Results showed that,when the fat content in raw milk was less than 0.8%,the viscosity of the yogurt was lower than 0.2 Pa.s and whey in the yogurt was separated.The product also showed bad taste without milk flavor.With the increase of the fat content in raw milk,the viscosity of the yogurt increased and its sensory quality was also improved.

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What this paper is about

Stirred yogurt was prepared using raw milk with different fat content and its viscosity,titrable acidity,pH,sensory quality and whey exhalation rate were determined.Results showed that,when the fat content in raw milk was less than 0.8%,the viscosity of the yogurt was lower than 0.2 Pa.s and whey in the yogurt was separated.The product also showed bad taste without milk flavor.With the increase of the fat content in raw milk,the viscosity of the yogurt increased and its sensory quality was also improved.

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Available abstract

Stirred yogurt was prepared using raw milk with different fat content and its viscosity,titrable acidity,pH,sensory quality and whey exhalation rate were determined.Results showed that,when the fat content in raw milk was less than 0.8%,the viscosity of the yogurt was lower than 0.2 Pa.s and whey in the yogurt was separated.The product also showed bad taste without milk flavor.With the increase of the fat content in raw milk,the viscosity of the yogurt increased and its sensory quality was also improved.

Key concepts: Food science, Raw milk, Chemistry, Flavor, Taste, Viscosity, Raw material, Materials science

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