Stabilising with starch

摘要

R P W Wil iams, O Glagovskaia and M A Augustin report on a study looking at the effects of alterations in fermentation conditions on properties of stirred yogurts with added starch. Milk proteins have gelling chickening and water-binding properties which are of importance to the development of yogurt texture. Milk intended for yogurt manufacture is generally heat-treated to temperatures of 80 to 90°C for five to 30 minutes. During this heat treatment the whey proteins denature and form complexes with the caseins. Denaturation of whey proteins also increases their ability to hold water (1, 2, 3). Acidification of the milk through the action of starter cultures results in the formation of a gel.