Effect of calcium on the physical properties of stirred probiotic yogurt

Ramasubramanian, L., Restuccia, C. and Deeth, H. C. (2008) Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91 11: 4164-4175. doi:10.3168/jds.2008-1354


Author Ramasubramanian, L.
Restuccia, C.
Deeth, H. C.
Title Effect of calcium on the physical properties of stirred probiotic yogurt
Journal name Journal of Dairy Science   Check publisher's open access policy
ISSN 0022-0302
Publication date 2008-11
Sub-type Article (original research)
DOI 10.3168/jds.2008-1354
Volume 91
Issue 11
Start page 4164
End page 4175
Total pages 12
Editor Rogers, Gary W.
Place of publication Illinois, Chicago, U.S.A
Publisher American Dairy Science Association
Collection year 2009
Language eng
Subject C1
860299 Dairy Products not elsewhere classified
090899 Food Sciences not elsewhere classified
0908 Food Sciences
Formatted abstract
The effect of calcium on the viscosity, firmness, and smoothness, as determined by extent of nodulation, of stirred probiotic yogurt produced by bacterial fermentation was investigated. Standardized milk for yogurt manufacture was prepared, and calcium was added or removed from the system. Calcium was added as Ca2+ in the form of CaCl2 (up to 13.6 mM) or nonionic calcium as Gadocal-K (calcium potassium citrate; up to 49.8 mM). Calcium was removed by chelating with sodium citrate (up to 16 mM) or by cation exchange with Amberlite IR-120 plus (sodium form) resin (up to 10 g/L). Calcium chloride and sodium citrate were added either before or after heat treatment of milk, and nonionic calcium was added before heat treatment. Calcium removal by ion exchange was performed before heat treatment. Neither Ca2+ addition nor removal by chelation with citrate resulted in stirred yogurt with viscosity, firmness, and smoothness superior to those of the control yogurt, whereas addition of 49.8 mM nonionic calcium and removal of calcium (5.6 mM or ~ 10% of total calcium) by cation exchange improved the firmness and viscosity without affecting yogurt smoothness. The study identified Gadocal-K as a possible source of calcium fortification of stirred yogurt without loss of texture.
Q-Index Code C1
Q-Index Status Confirmed Code

 
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Created: Fri, 17 Apr 2009, 15:02:23 EST by Emma Cushworth on behalf of Faculty Of Nat Resources, Agric & Veterinary Sc