HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Modler, H. W. Articles by Kalab, M. Search for Related Content PubMed Articles by Modler, H. W. Articles by Kalab, M.

Microstructure of Yogurt Stabilized with Milk Proteins

Food Research Institute, Agriculture Canada, Ottawa, Ontario K1A 0C6

ABSTRACT

Skim milk yogurts were stabilized with a variety of casein- and whey protein-based ingredients. Experimental yogurts contained 1.5% added protein and were compared to a reference yogurt prepared with .5% gelatin (225 Bloom strength).

Scanning and transmission electron microscopy revealed extensive fusion of casein micelles in yogurts prepared with additional casein. Yogurt prepared with skim milk powder and milk protein concentrate were composed of casein micelle chains held together by short links. Sodium caseinate induced formation of large and extensively fused micelles.

Yogurts prepared with three types of commercial whey protein concentrate were similar in structure but differed distinctively from casein-based yogurts in that casein micelles were individual in nature with intermicellar spaces spanned with flocculated protein.

This article has been cited by other articles:

				S. Aziznia, A. Khosrowshahi, A. Madadlou, and J. Rahimi Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties J Dairy Sci, July 1, 2008; 91(7): 2545 - 2552. [Abstract] [Full Text] [PDF]

				F. J. Gallardo-Escamilla, A. L. Kelly, and C. M. Delahunty Influence of Starter Culture on Flavor and Headspace Volatile Profiles of Fermented Whey and Whey Produced from Fermented Milk J Dairy Sci, November 1, 2005; 88(11): 3745 - 3753. [Abstract] [Full Text] [PDF]