Rebodying of stirred yoghurt: protein interactions

Marie Renan (1) , Fanny Guyomarc'H (1) , Véronique Arnoult-Delest (2) , Denis Pâquet (3) , Gérard Brule (1) , Marie-Hélène Famelart (1)

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 Danote Vitapole
3 Danone Vitapole

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.

Mots clés: gel acide; nature conservation; rheology; yoghurt; viscosity; technolgie laitière

Mots clés: conservation; rhéologie; propriété viscoélastique; yaourt; viscosité; protéine de lait; technologie laitière

Domaines: Ingénierie des aliments

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⟩