Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Buffering Capacity of Dairy Powders and Their Effect on Yoghurt Quality

  • Kim, Miji (Department of Foods and Nutrition, Kookmin University) ;
  • Oh, Sejong (Division of Animal Science, Chonnam National University) ;
  • Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University)
  • Received : 2018.01.22
  • Accepted : 2018.02.13
  • Published : 2018.04.30
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Abstract

Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment ($85^{\circ}C$ for 30 min) of both SMP and WP (90% demineralized) mixtures (88:12, 76:24, 64:36 and 52:48; SMP:WP) resulted in a reduced BC, and the extent of this reduction increased with the proportion of WP increased in the samples. High-buffering milk prepared by the addition of phosphate salts (40 mM $NaH_2PO_4$ and 60 mM $Na_2HPO_4$) delayed the rate of pH decline during yoghurt fermentation. The high-buffering yoghurt showed a significantly higher water holding capacity (WHC) than that of control yoghurt (p<0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.

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