Effect of lactose, whey protein concentrat and skim milk powder on some rheological and sensory properties of set yoghurt with different somatic cell count

Authors
Maryam Ein Ali Afjeh
Hamid Ezzat Panah
Mohammad Amin Mohammadi Far
Mehdi Amin Afshar
Abstract
Low SCC (800 000cell/ml) and mix of these three levels of SCC were considered as four categories of raw milk samples in this research. yoghurt was produced by addition of lactose, WPC and skimmed milk powder in order to the amount adjustment of lactose and casein after determining significant difference in the content of lactose, casein and whey proteins in all four levels of SCC. Results showed that a little reduction of lactose can effect on yoghurt properties. In the present study, evaluated the effect of different somatic cell counts on some rheological and sensory properties of set yoghurt. Yoghurt samples were analysed on days 1, 15 and 28 after production. Frequency sweep test results revealed that for all samples elastic behaviour dominates the viscous one over the whole range of frequency but by increasing SCC, G¢ became more frequency dependent which means a weaker and also less gel structure, for samples with higher SCC. It was indicated that somatic cell count of milk is a critical factor which affects the quality of yoghurt.
Keywords
Key words: Somatic cell count
Set yoghurt
W.P.C
Lactose
Journal of food science and technology(Iran)
Volume 12, Issue 49
October 2015
Pages 209-218