Milk from different species on physicochemical and microstructural yoghurt properties
AUTOR(ES)
Vianna, Felipe Santana
FONTE
Cienc. Rural
DATA DE PUBLICAÇÃO
13/06/2019
RESUMO
RESUMO: O objetivo da presente pesquisa foi avaliar as diferenças nas propriedades químicas e na estrutura física do iogurte produzido com leite de diferentes espécies (ovinos, bovinos e caprinos). Para cada experimento, leite de ovelha cru (S), vaca (C) e cabra (G), foram usados para fabricar 4L de iogurtes (Y) de cada espécie (SY, CY e GY, respectivamente). O SY demonstrou os maiores (P<0,05) valores de sólidos totais, proteína e conteúdo lipídico, refletindo em maior (P<0,05) firmeza, viscosidade aparente e capacidade de retenção de água e menor (P<0,05) índice de sinérese do que CY e GY. Consequentemente, o SY exibiu uma microestrutura mais compacta e uma matriz homogênea com menos poros. Além disso, a microestrutura CY e GY continha um maior número de poros, que exibiam maior heterogeneidade de tamanho do que o SY. Portanto, com base nas propriedades físico-químicas e micro estruturais avaliadas do iogurte, o SY demonstrou os valores de parâmetros mais desejáveis para a indústria de laticínios, representando uma alternativa de produto adequada aos iogurtes à base de leite de vaca.ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of pores, which exhibited greater size heterogeneity than SY. Therefore, based on the evaluated physicochemical and microstructural properties of yoghurt, SY demonstrated the most desirable parameter values for dairy industry representing an alternative substitution for cow’s milk yogurt.
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