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Physical Properties of Yogurt: A Comparison of Vat Versus Continuous Heating Systems of Milk

Department of Food Science and Department of Mathematics and Statistics University of Guelph, Guelph, Ontario, N1G 2W1 Canada

ABSTRACT

Milk was processed by vat (85°C for 10 to 40 min), high temperature, short time (98°C for .5 to 1.87 min), and ultra-high temperature (140°C for 2 to 8 s) heating systems and made into yogurt. Yogurt firmness ranged from 90 to 104 g force for vat treatments, 74 to 96 g for high temperature, short time treatments, and 47 to 65 g for ultra-high temperature treatments. Planned contrasts between heating systems indicated significantly higher yogurt firmness and viscosity for vat versus high temperature, short time and ultra-high temperature systems. Yogurt from high temperature, short time milk showed the highest water-holding capacity, followed by ultra-high temperature and vat treatments. Correlation coefficient between yogurt firmness and whey protein denaturation was .83 and between apparent viscosity and whey protein denaturation was .89. Sensory evaluation indicated an overall preference for yogurt made from high temperature, short time (1.87 min) milk.

¹ Department of Mathematics and Statistics.