Rebodying of stirred yoghurt: protein interactions

Abstract : Stirred yoghurt is obtained by pumping and cooling of set yoghurt at pH 4.6 followed by filling. During storage, the texture of the stirred yoghurt improved, with a large increase in viscosity or viscoelastic properties, which is known as rebodying. We studied the nature of bonds established between protein particles after stirring that are responsible for this rebodying.
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Poster communications
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https://hal.archives-ouvertes.fr/hal-02244979
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Submitted on : Thursday, August 1, 2019 - 8:08:17 PM
Last modification on : Saturday, August 3, 2019 - 1:25:06 AM

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  • HAL Id : hal-02244979, version 1
  • PRODINRA : 478187

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Marie Renan, Fanny Guyomarc'H, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brule, et al.. Rebodying of stirred yoghurt: protein interactions. IDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007. ⟨hal-02244979⟩

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