Effect of protein concentration on the properties and structure of concentrated yogurts

Abstract

Concentrated yogurts were produced by traditional (control), direct reconstitution, ultrafiltration and reverse osmosis techniques. The membrane techniques were applied either before or soon after incubation. The physical properties of the samples were monitored using a penetrometer (set yogurt) and viscometer (stirred yogurt), and the results indicated that different manufacturing techniques led to differences in the rheology of the concentrated yogurts. As expected, samples with high protein contents had greater gel strengths. Also, the concentration techniques caused large differences between the samples, even at the same protein level. The rheological properties correlated well with the microstructure as monitored by confocal laser scanning microscopy. In general, larger compartments in the network were associated with a weaker structure.