0 Bewertungen0% fanden dieses Dokument nützlich (0 Abstimmungen)
117 Ansichten9 Seiten
Yogurts made from milk and whey cheese concentrated by ultrafiltration have been evaluated as to flow, texture profile analysis (TPA) and syneresis index. The yogurt to which WR had been added showed; less apparent viscosity and greater tixotrophya; less firmness and adhesiveness and greater cohesiveness. Yogurt made with 80% milk retentate (MR) [Volume Reduction Factor (VRF) 1 / 4 1.5] and 20% cheese whey
Yogurts made from milk and whey cheese concentrated by ultrafiltration have been evaluated as to flow, texture profile analysis (TPA) and syneresis index. The yogurt to which WR had been added showed; less apparent viscosity and greater tixotrophya; less firmness and adhesiveness and greater cohesiveness. Yogurt made with 80% milk retentate (MR) [Volume Reduction Factor (VRF) 1 / 4 1.5] and 20% cheese whey
Yogurts made from milk and whey cheese concentrated by ultrafiltration have been evaluated as to flow, texture profile analysis (TPA) and syneresis index. The yogurt to which WR had been added showed; less apparent viscosity and greater tixotrophya; less firmness and adhesiveness and greater cohesiveness. Yogurt made with 80% milk retentate (MR) [Volume Reduction Factor (VRF) 1 / 4 1.5] and 20% cheese whey
manufactured from milk and whey cheese concentrated by ultrafiltration Renata B. Magenis, 1 * Elane S. Prudencio, 1 Renata D. M. C. Amboni, 1 Noel G. Cerqueira Ju nior, 1 Ricardo V. B. Oliveira, 2 Valdir Soldi 2 & Hono rio D. Benedet 1 1 Department of Food Science and Technology, Center of Agricultural Science, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001, Floriano polis, SC, Brazil 2 Department of Chemistry, Federal University of Santa Catarina, Campus Universita rio, Trindade, Floriano polis, SC, Brazil (Received 17 December 2004; Accepted in revised form 15 July 2005) Summary Yogurts made with 80% milk retentate (MR) [Volume Reduction Factor (VRF) 1.5] and 20% cheese whey retentate (WR; VRF 8.0) (yogurt 1) and yogurts made with 100% MR through ultraltration have been evaluated as to ow, texture prole analysis (TPA) and syneresis index. As with MR and WR, their physico-chemical composition was also determined. The yogurt to which WR had been added showed; less apparent viscosity and greater tixotrophya; less rmness and adhesiveness and greater cohesiveness; higher syneresis index, less protein and mineral content, and greater lipid content in comparison with the yogurt made only with MR. Keywords Flow properties, milk, syneresis, texture, ultraltration, whey cheese, yogurts. Introduction Yogurt is dened as a fermented milk product produced with thermophilic lactic bacteria, usually Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (Mottar et al., 1989; Ginovart et al., 2002) and is one of the most popular fermented milk products (Lucey et al., 1999). Three types of yogurts are commercially available: set-type, stirred and drinking yogurt (Benezech & Maingonnat, 1994). The formulation of yogurt products with optimum consistency and stability to syneresis is of primary concern to the dairy industry (Biliaderis et al., 1992). Factors inuencing yogurt texture and syneresis include total solids (TS) content, milk composition (pro- teins, salts), homogenization, type of culture, acidity resulting from growth of bacterial cultures and heat pretreatment of milk (Harwalkar & Kalab, 1986). Whey is the soluble fraction of milk that separates from the curds during the manufacture of cheese or casein (Morr & Ha, 1993; Quaglia et al., 1993). The whey produced from rennet- coagulated casein or cheese is referred to as sweet whey or cheese whey and is an opaque liquid possessing a greenish-yellow colour, with TS content generally ranging from 6.0% to 6.5% (w/v) and a biological oxygen demand (BOD) of at least 30 000 mg of O 2 L )1 (Morr & Ha, 1993; Branda o, 1994; Pintado et al., 2001). Whey com- position varies according to the type of cheese produced and the technological process used in its production (Quaglia et al., 1993). It is a source of lactose, calcium, proteins and soluble vitamins, and is thus considered as a source of valuable nutrients (Gonza lez-Mart nez et al., 2002). Whey proteins are well known for their high nutritional value and versatile functional properties in food products (de Wit, 1998) and represent 1215% total whey dry extract, capable of concentration and purication by several procedures (Fauquant et al., 1985). Brazil produced 480 000 tons of *Correspondent: Fax: 55 48 331 9943; e-mail: rebongiolo@yahoo.com.br International Journal of Food Science and Technology 2006, 41, 560568 560 doi:10.1111/j.1365-2621.2005.01100.x 2006 Institute of Food Science and Technology Trust Fund cheese in 2003, yielding 4.32 million L of cheese whey (Brazil, 2004), 50% of which was used to feed animals, to treat euents and as soil fertilizer (Wasen, 1998). Broome et al. (1982) state that the incorporation of whey solids into milk derivates helps dairy industries reduce problems with their disposal. Ultraltration (UF) is a membrane screening technology used by dairy industries to concentrate or separate milk and whey constituents resulting in a retentate or concentrate (particles bigger than the membrane pores) which contain protein, fat and colloidal minerals in higher ratios than those found in milk not submitted to the process; it also contains permeate or ltrate (particles smaller than the membrane pores) which consist of water, soluble minerals, lactose, non-protein nitrogen and water soluble vitamins (Rosenberg, 1995; Rattray & Jelen, 1996). The use of membrane technologies for the fortication of milk for the production of fermented dairy products has been reported (Chapman et al., 1974; Kosikowski, 1979; Abrahamsen & Holmen, 1980; Marshall & El-Bagoury, 1986; Becker & Puhan, 1989; Bilia- deris et al., 1992; Ozer & Robinson, 1999; Schkoda et al., 2001). Milk concentrated by UF has been shown to produce a good quality yogurt (smooth, creamy and with typical acid avour) without the need for homogenization (Chapman et al., 1974). Abrahamsen & Holmen (1980) observed an increased viscosity and curd rmness using UF milk for yogurt production. UF also contributes to an increase of the nutritional value of fermented milk because of higher protein, calcium and phosphorus content in nal product (Becker & Puhan, 1989). UF is a technology applied also to cheese whey, mainly for the retrieval of the protein fraction (Rattray & Jelen, 1996; Siso, 1996; Zydney, 1998; de la Fuente et al., 2002). However, the process eectiveness is limited by the presence of whey phospholipids, which slows down the permeate ow (Fauquant et al., 1985). Rheological properties are important for foods, such as fermented dairy products, in the design of ow processes, quality control, storage and pro- cessing and in predicting the texture of foods (Benezech & Maingonnat, 1994; Aichinger et al., 2003). On the other hand, and even more import- antly, rheological properties determine product texture, thereby aecting sensory perception and ultimately the acceptance of a product by the consumer (Aichinger et al., 2003). Viscous prop- erties are of primary importance with respect to the quality of the products. Foodstus rarely obey Newtons law of viscosity; they exhibit a variety of non-Newtonian eects, such as shear thinning, yield stress, viscoelasticity and time-dependency (Benezech & Maingonnat, 1994). The ow curves have been described by the power law model, as used by Benezech & Maingonnat (1994); Shaker et al. (2000); Penna et al. (2001) and Koksoy & Kilic (2004). This model has been used to determine the consistency and the ow behaviour indices of the samples using the shear stress data obtained from increas- ing shear rate measurements as follows: r jc g where r is shear stress, j is the consistency index, c is shear rate, and g is the ow behaviour index, which is <1 for pseudoplastic behaviour. The ow behaviour of stirred yogurt is of importance in the denition and qualication of the quality of the product. It is generally admitted that yogurt exhibits an irreversible time-dependent eect or irreversible thixotropy (Ramaswamy & Basak, 1991; Benezech & Maingonnat, 1994; Afonso & Maia, 1999). de Lorenzi et al. (1995) dened the yogurt as a material with non-Newto- nian ow properties and with strong time depend- ence of both the thixotropic and viscoelastic types. di Cagno et al. (2004) noticed pseudoplastic behaviour in fermented milks made from mares milk. Another important aspect of a milk gel is whey separation, which refers to the appearance of a liquid (whey) on the surface of milk gel. It is a common defect in fermented milk products such as yogurt (Lucey, 2001). Syneresis is dened as the shrinkage of gel and this occurs concomitantly with expulsion of liquid or whey separation and is related to instability of the gel network resulting in the loss of the ability to entrap all the serum phase (Walstra, 1993). According to Lucey (2001) some possible causes of wheying-o in acid gels are very high incubation temperatures, excessive treatment of the mix, low TS content (protein and/or fat) of the mix, movement or agitation during or just after gel formation, very low acid production Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 561 2006 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2006, 41, 560568 (pH 4.8), and the extent of wheying-o will depend on the combinations of these conditions. Considering that there is little information about yogurts manufactured from milk and liquid cheese whey concentrated by UF, the purpose of this research work was to evaluate the ow properties, texture prole and syneresis of yogurts manufactured with 80% of milk retentate (MR) and 20% of cheese whey retentate (WR) and manufactured with 100% of MR. Materials and methods Materials Milk, cheese whey from the making of fresh Minas cheese, milk thermophilic culture (YC-X11 Yo Flex, Chr. Hansen, Hnsholm, Denmark) and sucrose have been used. All the reagents were of analytical grade. Ultraltration Milk, previously skimmed and pasteurized at 72 C for 15 s, and cheese whey with the lipop- roteic fraction removed (Fauquant et al., 1985) were ultraltered in a pilot unit, with a mineral membrane (SCT - P1940 GL of 50 nm pores and 0.24 m 2 of useful ltering area, Pall Exekia, Bazet, France). The following operational parameters were used during the process: (a) 2 bar inlet pressure and 1 bar outlet pressure for milk and cheese whey; (b) 32 8 C temperature, 45 4 L h )1 m )2 permeate ux, 600700 L h )1 ow and 0.75 m s )1 ow velocity for milk, and 27 8 C temperature, 117 16 L h )1 m )2 per- meate ux, 700800 L h )1 ow and 0.85 m s )1 ow velocity for cheese whey. UF was carried out to the point when volumetric reduction factor (VRF) was 1.5 for milk and 8.0 for cheese whey. After each UF stage, the equipment was cleaned following the manufacturers instructions. The experiment was carried out in triplicate. Yogurt manufacture from milk and cheese whey retentates obtained from ultraltration Yogurt made from milk (MR) and cheese whey (WR) retentates followed the methodo- logy described by Lucey & Singh (1998) (with modications). The MR(VRF 1.5) was added 10% (w/w) sucrose and pasteurized at 95 C for 5 min while the WR (VRF 8.0) was heated at 65 C for 30 min. The retentates were cooled at 42 C and employed in the manufacturing of the following yogurts: yogurt (1) 80% MR and 20% WR, and yogurt (2) 100% MR, to which a lactic culture was added before incubation at 42 C. Fermenta- tion was stopped at pH 4.5, and the yogurts were cooled at 4 C, gently stirred and stored at 4 1 C, till the analyses were done. Retentate percentages, as well as VRFhad been determined in previous studies (results unpublished). Physico-chemical characteristics Milk retentate, WR, yogurt (1) and yogurt (2) were submitted to the following physico-chemical analyses: moisture [% (w/w)]; ash [% (w/w)]; lipids [% (w/w)]; proteins [% (w/w)]; TS [% (w/w)) [Association of Ocial Analytical Chemists (AOAC), 1998] and pH. Carbohydrate values [% (w/w)] were obtained by dierence. The measure- ments of pH were taken with a pH meter (MP 220 Metler Toledo, Greinfensee, Switzerland). All the analyses were carried out in duplicate. Physical testing of yogurts Flow properties measurements, texture prole analysis (TPA) and syneresis of the yogurts were evaluated after 5 days of storage at 4 1 C. Flow properties measurements The ow properties measurements of the yogurts were made using a Brookeld rotational rheom- eter (Brookeld Engineering Laboratories, model LVDV III, Stoughton, MA, USA), with cone geometry. The instrument was equipped with a device that allows continuous speed variation of the internal cone (CP 51). A controlled ramped shear rate was carried out to determine the rheological characteristics of the samples. The shear rates were increased linearly from 8 to 196 s )1 in 8 min (upward curve) and subsequently reduced back to 8 s )1 in the next 8 min (down- ward curve) (rpm ranging from 2 to 50, increasing 1.0 rpm each 10 s). The data were acquired via a personal computer using Rheocalc software Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 562 International Journal of Food Science and Technology 2006, 41, 560568 2006 Institute of Food Science and Technology Trust Fund (Brookeld Engineering Laboratories). The tem- perature of the sample cup was adjusted to 5 0.1 C, selected as the usual consumption temperature, and kept constant with a cooled water jacket. All experiments were carried out in duplicate. The ow curves were described by the power law model. Viscosity values in the upward visco- sity/shear rate curves at a shear rate of 50 s )1 were taken as the apparent viscosity of the yogurt samples. This value would represent the approxi- mate viscosity felt in the mouth as the shear rate in mouth is approximately 50 s )1 (Bourne, 2002). Thixotropic behaviour of the samples was evalu- ated by calculating the area of the hysteresis loop between the upward and downward shear stress/ shear rate curves. Texture prole analysis A universal testing machine (Stable Micro System, Model TA-XT2, Texture Expert, Surrey, UK), operating software Texture Expert, was used for the instrumental TPA of yogurts (1) and (2). A 25 mm (P25/L) acrylic probe was used, having the analysis been carried out in a 50 mL aluminium capsule, the sample at 5 1 C. Test velocity, time and distance were 2.0 mm s )1 , 5.0 s and 5.0 mm, respectively. All measurements were made six times. From the TPA curves, the following texture parameters were obtained: rmness, springiness, cohesiveness and adhesiveness (Fig. 1). Firmness was dened by peak force during the rst com- pression cycle. Cohesiveness was calculated as the ratio of the area under the second curve to the area under the rst curve. Springiness was dened as a ratio of the time recorded between the start of the second area and the second probe reversal to the time recorded between the start of the rst area and the rst probe reversal. Adhesiveness was the negative area under the curve obtained between cycles. Syneresis The index of syneresis of yogurts (1) and (2) was evaluated according to the method proposed by Modler & Kalab (1983). A 100 mL sample of each yogurt was drained through a 100-mesh stainless screen placed on the top of a long stemmed funnel, which was introduced in a graduated cylinder to collect the liquid. The liquid quantity (mL) per 100 mL of sample was taken as an index of syneresis after 2 h of draining at 5 1 C. All experiments were carried out in duplicate. Statistical analysis The mean values, standard deviation, variance analysis (5% signicant) were calculated with Statsoft software, Statistica version 6.0 (Statsoft Inc., 2001). Results and discussion Physico-chemical characteristics The average results of milk and cheese WRs, and yogurts (1) and (2) physico-chemical compositions are shown in Table 1. Of note was the signicant dierence (P < 0.05) between yogurts as to protein, lipid and ash contents, yogurt (2) displaying higher protein and ash contents and lower lipid content than yogurt (1) (P < 0.05). The addition of WR to MR in the manufacturing of yogurt has contributed to the decrease of the protein content and to the increase of the lipid content of the yogurt, because of the chemical characteristics of retentates (Table 1). There was no signicant dierence (P > 0.05) in TS, carbo- hydrate and moisture contents and pH values between yogurts. Area 1 Force (g) Time (s) 100.0 80.0 60.0 40.0 20.0 0.0 0.0 10.0 20.0 30.0 40.0 50.0 60.0 20.0 40.0 60.0 2 1 3 4 56 Area 2 Area 3 Figure 1 Typical force by time plot through two cycles of penetration to determine texture prole analysis parameters. Firmness peak 2; cohesiveness area 2/area 1; springi- ness relation between time pass away points 4:5 and 1:2; adhesiveness area 3. Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 563 2006 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2006, 41, 560568 Physical testing of yogurts Flow properties measurements The apparent viscosity of the yogurt samples decreased with increasing shear rate, indicating non-Newtonian behaviour (Fig. 2a and b). This result is in accordance with results of previous studies on labneh (Abu-Jdayil & Mohameed, 2002) and on fermented mares milk (di Cagno et al., 2004). The shear thinning behaviour was expected in yogurts as the texture of fermented milk products is aected by weak physical bonds, electrostatic and hydrophobic interactions (Kin- sella, 1984). Therefore, the fall in the apparent viscosity of yogurts with shear rate was found to be a result of the destruction of the interactions. The power law model was found to be suitable in this study to t the shear stress data of yogurts samples at increasing shear rate (Table 2). The correlation coecient for the model t was above 0.98 in all cases. The apparent viscosity of yogurts was decreased with the addition of whey in yogurt formulation. According to Tamime & Robinson (1991), fermented beverages added to cheese whey present the characteristics of lower viscosity. Protein content also determines viscosity Table 1 Results of the average physico-chemical composition of milk and cheese whey retentates, and yogurts (1) and (2) Analyses Whey retentate (VRF 8.0) Milk retentate (VRF 1.5) Yogurt (1) Yogurt (2) TS [% (w/w)] 9.48 0.63 9.68 0.31 16.91 0.21 a 16.93 0.13 a Proteins [% (w/w)] 2.91 0.33 4.18 0.19 3.31 0.12 a 3.54 0.10 b Lipids [% (w/w)] 1.25 0.12 0.14 0.02 0.56 0.02 a 0.46 0.02 b Moisture [% (w/w)] 90.52 0.56 90.27 0.34 83.10 0.21 a 83.07 0.12 a Ash [% (w/w)] 0.58 0.04 0.81 0.04 0.68 0.01 a 0.72 0.01 b Carbohydrates [% (w/w)] 4.74 0.21 4.59 0.12 12.36 0.29 a 12.36 0.26 a pH 6.12 0.02 6.49 0.04 4.46 0.05 a 4.46 0.03 a Mean values with the same superscript letter in same line are not signicantly different (P < 0.05). Yogurt (1): yogurt with 80% of milk retentate (MR) and 20% of whey retentate (WR). Yogurt (2): yogurt with 100% of MR. VRF, Volumetric Reduction Factor; TS, total solids. (a) (b) 0 50 100 150 200 0 100 200 300 400 500 600 700 800 900 1000 V i s c o s i t y
( m P a . s ) 0 100 200 300 400 500 600 700 800 900 1000 V i s c o s i t y
( m P a . s ) Shear rate (s 1 ) 0 50 100 150 200 Shear rate (s 1 ) Figure 2 Apparent viscosity shear rate relationship of yogurt (1) (a) and yogurt (2) (b) at 5 0.1 C. Table 2 Rheological parameters of yogurts (1) and (2) obtained by power law model (r jc g ) at 5 0.1 C Sample of yogurt Consistency index (K, mPas g ) Flow behaviour index (g) Apparent viscosity (mPas )1 ) a Thixotropy (Pas )1 ) b Upward curve Yogurt (1) 2.66 0.36 181 186 Yogurt (2) 2.80 0.35 207 69 Downward curve Yogurt (1) 1.82 0.43 Yogurt (2) 2.16 0.41 Yogurt (1): yogurt with 80% of milk retentate (MR) and 20% of whey retentate (WR). Yogurt (2): yogurt with 100% of MR. a Apparent viscosity at shear rate of 50 s )1 . b Hysteresis loop area between the upward and downward shear stress/shear rate curves. Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 564 International Journal of Food Science and Technology 2006, 41, 560568 2006 Institute of Food Science and Technology Trust Fund (Abu-Jdayil, 2003). According to Table 1, yogurt (2) has displayed a higher protein content than yogurt (1) and also greater viscosity. Similar results were found by Abu-Jdayil (2003) who found greater viscosity in yogurts of the type labneh, with higher protein content. According to Benezech & Maingonnat (1994) and Penna et al. (2001), the main characteristic of the relationship shear stress/shear rate is the development of a hysteresis curve; the higher the area below the curve, the higher the thixotropic eect. When a sample is sheared at increasing and then at decreasing shear rates, the observation of the hysteresis area between the curves representing shear stress values indicates that the samples ow is time dependent (Ta rrega et al., 2004). The area enclosed between the up-and-down curves (hys- teresis loop) is a measure of the extent of the structural breakdown during the shearing cycle (Ramaswamy & Basak, 1991). Mottar et al. (1989) calculated the areas of the hysteresis-loop curves observed as a degree of thixotropy. Figure 3 demonstrates the occurrence of the hysteresis of the rheological behaviour of yogurts, in which they were subjected to a cycle of increasing and decreasing shear rate. It also shows that yogurt is a shear thinning material, which exhibits a thixo- tropic behaviour. It is generally admitted that yogurt exhibits an irreversible time-dependent eect or irreversible thixotropy (Benezech & Maingonnat, 1994). Referring to Table 2, the thixotropy was higher with the addition of WR. Thixotropy is caused by the structural break down in a dispersion under shear. Weak particles in a suspension or the weak interparticle bonds can be broken under shear (Shoemaker & Figoni, 1984). Teo et al. (2000) related that the thixotropy in heated whey proteins suspension was attributed to particle breakage, or to breakage of disulphide bonds, van der Waals, ionic and hydrophobic interactions between the protein particles. Particle breakage and breakage of weak bonds between particles could also cause thixotropy in yogurt. At 5 0.1 C consistency indices calculated by the power law model ranged from 2.66 to 2.80 mPas g (upward curves), and from 1.82 to 2.16 mPas g (downward curves). Both yogurt types behaved as pseudoplastic uid (g < 1), thus conrming a non-Newtonian behaviour. Texture prole analysis Texture prole analysis results for yogurt samples are shown in Table 3. Four parameters were obtained; rmness, adhesiveness, springiness and S h e a r
s t r e s s
( P a ) S h e a r
s t r e s s
( P a ) Shear rate (s 1 ) (a) 20 18 16 14 12 10 8 6 4 2 0 0 50 100 150 200 Shear rate (s 1 ) (b) 0 50 100 150 200 18 16 14 12 10 8 6 4 2 0 Figure 3 Shear stress shear rate relationship (ow curves) for yogurt (1) (a) yogurt (2) (b) at 5 0.1 C, during a programmed cycle up and down shearing between shear rates of 0 and 196 s )1 . Table 3 Results of the average Texture Prole Analyse (TPA) and syneresis index of yogurts manufactured from milk (MR) and cheese whey (WR) retentates at 5 1 C Parameters Yogurt (1) Yogurt (2) Firmness (g) 9.60 0.34 b 14.14 0.97 a Adhesiveness (gs) )5.41 1.12 a )12.94 3.28 b Springiness 0.91 0.03 a 0.91 0.03 a Cohesiveness 0.78 0.02 a 0.71 0.05 b Syneresis index [mL (100 mL) )1 ] 40.00 0.00 a 36.00 0.60 b Mean values with the same superscript letter in same line are not signicantly different (P < 0.05). Yogurt (1): yogurt with 80% of milk retentate (MR) and 20% of whey retentate (WR). Yogurt (2): yogurt with 100% of MR. Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 565 2006 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2006, 41, 560568 cohesiveness. There was an observable signicant dierence among all the parameters, except for springiness. It has also been observed that the addition of WR (yogurt 1) contributed to the increase of cohesiveness and to a decrease in rmness and adhesiveness when compared with the yogurt made only with MR (yogurt 2). The rmness of yogurt is dependent on TS content (Tamime & Deeth, 1980; Gastaldi et al., 1997; Penna et al., 1997; Kristo et al., 2003), on the protein content of the product (Trachoo & Mistry, 1998; Abu-Jdayil, 2003), and on the type of protein (Cho et al., 1999). Although TS content did not signicantly vary between yogurts, protein content was signicantly lower in yogurt 1 (P < 0.05) which may have resulted in a lower rmness of the yogurt substituted by WR. These results are consistent with those from Oliveira et al. (2001), who found lower rmness of the fermented milk enriched with whey, and from Antunes et al. (2003), who found the best results for rmness with higher levels of protein concen- tration in acid gels. Puvanenthiran et al. (2002) reported that decreasing the casein: whey protein ratio in milk destined for yogurt manufacture by substituting whey protein concentrated caused a lower rmness of the nal yogurt. The addition of WR to MR in the manufactur- ing of yogurt has contributed to lower adhesive- ness in yogurt (1). This result could indicate a tendency of the yogurt with higher protein content to become associated with the surface of the texturometer solid rod. Cheese whey proteins which show better gelatinizing properties are a- lactoalbumin and -lactoglobulin, the latter being considered the main gelatinizing agent because of the presence of free sulphhydryls (Rattray & Jelen, 1997). Therefore, WR addition in the manufactur- ing of yogurt (1) may have inuenced in the increase of cohesiveness once this parameter is related to the forces involved in the internal bonds of the product. Syneresis The yogurt made with WR has presented a higher index of syneresis (P < 0.05) than that yogurt made only with MR, as shown in Table 3. This behaviour may be attributed to the higher protein content of the yogurt made with MR (Table 1). These results are similar to those found by Modler et al. (1983) who, by adding dierent lactic protein concentrations to yogurts, veried that the de- crease of the syneresis index might be related to the greater protein concentration in yogurt, because of intensied water retention by the protein matrix (Mangino, 1984). The addition of whey proteins to yogurt through the incorporation of WR in its formula may also have contributed to an increase in syneresis. These observations were similar to those reported by Modler & Kalab (1983) who, by adding whey protein concentrated through UF to the yogurt, obtained an increase in the syneresis index. Conclusion The power-law model was applied successfully to describe the ow properties of yogurt. Both types of yogurt behaved as pseudoplastic uid (g < 1), conrming a non-Newtonian behaviour. The addition of WR contributed to the increase of the thixotropy. Yogurt with WR showed higher cohesiveness and lower rmness and adhesiveness than yogurt manufactured only with MR. The lower protein content of the product and the type of protein of the WR may be responsible for the increase in the syneresis and a decrease in the rmness of the yogurt (1). Acknowledgments The authors wish to thank Coordenac a o de Aperfeic oamento de Ensino Superior (CAPES) for nancial support; Federal University of Santa Catarina (UFSC); Techniques Industrielles Ap- lique` es (TIA); Victoria Alimentos Ltda and Bor- sato Industrial. References Abrahamsen, R.K. & Holmen, T.B. (1980). Yoghurt from hyperltrated and evaporated milk and from milk with added milk powder. Milchwissenschaft, 35, 399402. Abu-Jdayil, B. (2003). Modelling the time-dependent rheo- logical behavior of semisolid foodstus. Journal of Food Engineering, 57, 97102. Abu-Jdayil, B. & Mohameed, H. (2002). Experimental and modelling studies of ow properties of concentrated yogurt as aected the storage time. Journal of Food Engineering, 52, 359365. Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 566 International Journal of Food Science and Technology 2006, 41, 560568 2006 Institute of Food Science and Technology Trust Fund Afonso, I.M. & Maia, J.M. (1999). Rheological monitoring of structure evolution and development in stirred yoghurt. Journal of Food Engineering, 42, 183190. Aichinger, P.A., Michel, M., Servais, C. et al. (2003). Fermentation of a skim milk concentrate with Strepto- coccus thermophilus and chymosin: structure, viscoelas- ticity and syneresis of gels. Colloids and Surfaces B: Biointerfaces, 31, 243255. Antunes, A.E.C., Motta, E.M.P. & Antunes, A.J. (2003). Texture prole and water-holding capacity of whey protein concentrate acid gels. Ciencia e Tecnologia de Alimentos, 23, 183189. Association of Ocial Analytical Chemists (AOAC) (1998). Ofcial Methods of Analysis of the Association Analytical Chemists, 14th edn. Washington, DC: AOAC. Becker, T. & Puhan, Z. (1989). Eect of dierent processes to increase the milk solids non-fat content on the rheological properties of yoghurt. Milchwissenschaft, 44, 626629. Benezech, T. & Maingonnat, J.F. (1994). Characterization of the rheological properties of yoghurt a review. Journal of Food Engineering, 21, 447472. Biliaderis, C.G., Khan, M.M. & Blank, G. (1992). Rheological and sensory properties of yogurt from skim milk and ultraltered retentates. International Dairy Journal, 2, 311323. Bourne, M.C. (2002). Food Texture and Viscosity: Concept and Measurement. Pp. 78. New York: Academic Press. Branda o, S.C. (1994). Whey: a challenge to cheese indus- tries. Leite & Derivados, 15, 1318. Brazil (2004). Agriculture Ministry. Embrapa Milking Cows. World Cheese Production. Table 04.23 (internet document): http://www.cnpgl.embrapa.br/producao/ 04industria/tabela04.23.php. Accessed: 10/13/2004. Broome, M.C., Willman, N., Rogisnski, H. & Hickey, M.W. (1982). The use of cheese whey protein concentrate in the manufacture of skim milk yoghurt. The Australian Journal of Dairy Technology, 37, 139142. di Cagno, R., Tamborrino, A., Gallo, G. et al. (2004). Uses of mares milk in manufacture of fermented milks. International Dairy Journal, 14, 767775. Chapman, H.R., Bines, V.E., Glover, F.A. & Skuder, P.J. (1974). Use of milk concentrated by ultraltration for making hard cheese, soft cheese and yogurt. Journal of Society Dairy Technology, 27, 151155. Cho, Y.H., Lucey, J.A. & Singh, H. (1999). Rheological properties of acidmilk gels as aected by the nature of the fat globule surface material and heat treatment of milk. International Dairy Journal, 9, 537545. Fauquant, J., Vieco, E., Brule, G. & Maubois, J.L. (1985). Clarication des lactose rums doux par agre gation thermo- calcique de la matie` re grasse re siduelle. Le Lait, 65, 120. de la Fuente, M.A., Hemar, Y., Tamehana, M., Munro, P.A. & Singh, H. (2002). Process-induced changes in whey proteins during the manufacture of whey protein con- centrates. International Dairy Journal, 12, 361369. Gastaldi, E., Lagaude, A., Marchesseau, S. & de la Fuente, B.T. (1997). Acid milk gel formation as aected by total solids content. Journal of Food Science, 62, 671675. Ginovart, M., Lo pez, D., Valls, J. & Silbert, M. (2002). Simulation modelling of bacterial growth in yoghurt. International Journal of Food Microbiology, 73, 415425. Gonza lez-Mart nez, C., Becerra, M., Cha fer, M., Albors, A., Carot, J.M. & Chiralt, A. (2002). Inuence of substituting milk powder for whey powder on yogurt quality. Trends in Food Science and Technology, 13, 331 340. Harwalkar, V.R. & Kalab, M. (1986). Relationship between microstructure and susceptibility to syneresis in yogurt made from reconstituted nonfat dry milk. Food Micro- structure, 5, 287294. Kinsella, J. (1984). Milk proteins: physical, chemical and functional properties. CRC. Critical Review in Food Science and Nutrition, 21, 197262. Koksoy, A. & Kilic, M. (2004). Use of hydrocolloids in the textural stabilization of a yogurt drink, ayran. Food Hydrocolloids, 18, 593600. Kosikowski, F.V. (1979). Low lactose yogurt and milk beverage by ultraltration. Journal of Dairy Science, 62, 4146. Kristo, E., Biliaderis, C.G. & Tzanetakis, N. (2003). Modelling of the acidication process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology. Food Chemistry, 83, 437446. de Lorenzi, L., Pricl, S. & Torriano, G. (1995). Rheological behaviour of low-fat and full-fat stirred yoghurt. Inter- national Dairy Journal, 5, 661671. Lucey, J.A. (2001). The relationship between rheological parameters and whey separation in milk gels. Food Hydrocolloids, 15, 603608. Lucey, J.A. & Singh, H. (1998). Formation and physical properties of acid milk gels: a review. Food Research International, 30, 529542. Lucey, J.A., Munro, P.A. & Singh, H. (1999). Eect of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. Interna- tional Dairy Journal, 9, 275279. Mangino, M.E. (1984). Physicochemical aspects of whey protein functionality. Journal of Dairy Science, 67, 2711 2722. Marshall, V.M. & El-Bagoury, E. (1986). Use of ultraltra- tion and reverse osmosis to improve goats milk yogurt. Journal of Society Dairy Technology, 39, 6566. Modler, H.W. & Kalab, M. (1983). Microstructure of yogurt stabilized with milk proteins. Journal of Dairy Science, 66, 430437. Modler, H.W., Larmond, M.E., Lin, C.S., Froehlich, D. & Emmons, D.B. (1983). Physical and sensory properties stabilized with milk proteins. Journal of Dairy Science, 66, 422429. Morr, C.V. & Ha, Y.W. (1993). Whey proteins concentrates and isolates: processing and functional properties. Cri- tical reviews in food science and nutrition, 33, 431476. Mottar, J., Bassier, A., Joniau, M. & Baert, J. (1989). Eect of heat-induced association of whey proteins and casein micelles on yoghurt structure. Journal of Dairy Science, 72, 22472256. Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 567 2006 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2006, 41, 560568 Oliveira, M.N., Sodini, I., Remeuf, F. & Corrieu, G. (2001). Eect of milk supplementation and culture composition on acidication, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11, 935942. Ozer, B.H. & Robinson, R.K. (1999). The behaviour of starter cultures in concentrated yoghurt (labneh) pro- duced by dierent techniques. Lebensmittel-Wissemschaft und Technologie, 32, 391395. Penna, A.L.B., Barualdi, R. & Oliveira, M.N. (1997). Optimization of yoghurt production using demineralized whey. Journal of Food Science, 62, 846850. Penna, A.L.B., Sivieri, K. & Oliveira, M.N. (2001). Relation between quality and rheological properties of lactic beverages. Journal of Food Engineering, 49, 713. Pintado, M.E., Macedo, A.C. & Maleata, F.X. (2001). Review: technology, chemistry and microbiology of whey cheeses. Food Science Technology International, 7, 105 116. Puvanenthiran, A., Williams, R.P.W. & Augustin, M.A. (2002). Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12, 383391. Quaglia, G.B., Orban, E. & Patroni, E. (1993). Le proprieta funzionali-tecnologiche del siero di latte. Industrie Ali- mentari, 32, 337345. Ramaswamy, H.S. & Basak, S. (1991). Rheology of stirred yoghurts. Journal of Texture Studies, 22, 231241. Rattray, W. & Jelen, P. (1996). Protein standardization of milk and dairy products. Trends in Food Science & Technology, 7, 227234. Rattray, W. & Jelen, P. (1997). Thermal stability of skim milk/whey protein solution blends. Food Research Inter- national, 30, 327334. Rosenberg, M. (1995). Current and future applications for membrane processes in the dairy industry. Trends in Food Science and Technology, 6, 1219. Schkoda, O., Hechler, A. & Hinrichs, J. (2001). Inuence of the protein content on structural characteristics of stirred fermented milk. Milchwissenschaft, 56, 1922. Shaker, R.R., Jumah, R.Y. & Abu-Jdayil, B. (2000). Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk. Journal of Food Engineering, 44, 175180. Shoemaker, C.F. & Figoni, P.A. (1984). Time-dependent rheological behaviour of foods. Food Technology, 38, 110112. Siso, M.I.G. (1996). The biothechnological utilization of cheese whey: a review. Bioresource Technology, 57, 111. Statsoft Inc. (2001). STATISTICA (data analysis system) version 6.0. Tulsa, OK: StatSoft Inc. Tamime, A.Y. & Deeth, H.C. (1980). Yogurt: technology and biochemistry. Journal of Food Protection, 43, 939 977. Tamime, A.Y. & Robinson, R.K. (1991). Yogur Ciencia y Tecnologia. Zaragoza, Acribia, 386 p. Ta rrega, A., Duran, L. & Costell, E. (2004). Flow behaviour of semi-solid dairy desserts. Eect of temperature. International Dairy Journal, 14, 345353. Teo, C.T., Munro, P.A. & Singh, H. (2000). Time dependence of rheological breakdown and recovery of heat precipitated whey protein suspensions. Milchwis- senschaft, 55, 2932. Trachoo, N. & Mistry, V.V. (1998). Application of ultraltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yoghurts. Journal of Dairy Science, 81, 31633171. Walstra, P. (1993). The syneresis of curd. In: Cheese: Chemistry, Physics and Microbiology General Aspects, 2nd edn (edited by P.F. Fox). Pp. 141191. London: Chapman and Hall. Wasen, I. (1998). Whey: the industry income and environ- mental protection. Revista do Instituto Candido Tostes, 53, 283293. de Wit, J.N. (1998). Thermal stability and functionality of whey proteins. Journal of Dairy Science, 73, 36023612. Zydney, A.L. (1998). Protein separations using membrane ltration. New opportunities for whey fractionation. International Dairy Journal, 8, 243250. Yogurts from milk and whey cheese concentrated by ultraltration R. B. Magenis et al. 568 International Journal of Food Science and Technology 2006, 41, 560568 2006 Institute of Food Science and Technology Trust Fund