How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel?

Studying stirred yogurt microstructure and its correlation to physical properties: A review

“…During storage, rheological properties are recovered partially due to a phenomenon called rebodying due to gel reorganization (Abu Jdayil & Hazim, 2002;Renan et al, 2008;Serra, Trujillo, Guamis, & Ferragut, 2009). More recently, it has been noticed that not only the shear intensity of the process, but the order and temperature of processing steps impact strongly stirred yogurt properties and their evolution during storage (Guénard-Lampron et al, 2020a;Guénard-Lampron, St-Gelais, Villeneuve, & Turgeon, 2018;Guénard-Lampron, Villeneuve, St-Gelais, & Turgeon, 2020b;Leroux, 2018;Lussier, 2017). It has been shown that cooling before smoothing, using a plate heat exchanger rather than a tubular heat exchanger, or smoothing at low temperature led to yogurt with a reduced firmness measured using a compression test, and possibly reduced rebodying effects during storage.…”

“…The changes in acid dairy gels (set or stirred) properties that are observed when formulation or process are modified have often been correlated with a modification in gel microstructure (Gilbert, 2020;Harte et al, 2002;Laiho et al, 2017;Lucey, Munro, & Singh, 1998a;Torres et al, 2018; van Marle, van Den Ende, de Kruif, & Mellema, 1999). The main structural characteristics used to describe the gel (set or stirred) and known to impact, or correlate with, acid gel properties are the changes in network's crosslinking density, pore size, network heterogeneity or protein particle sizes (Guénard-Lampron et al, 2020a; Lee, W. J. & Lucey, 2004;Puvanenthiran, Williams, & Augustin, 2002).…”

“…Size, shape and the tendency to aggregate of microgels were characterized (Gilbert et al, 2020b;Guénard-Lampron et al, 2020a;Rasmussen et al, 2007). In their review Mokoonlall et al (2016) explain that microgel size is impacted by the post-fermentation processing steps depending on shear intensity or temperature as observed by Zhang, Folkenberg, Amigo, and Ipsen (2016), Gilbert et al (2020b) and Guénard-Lampron et al (2020a) using different techniques of microgels characterization.…”

Effects of Different Prebiotics on the Gel Properties of Milk Protein and the Structural Features of Yogurt

“…Moreover, the G c and G c levels of the prebiotic yogurt groups were also higher than those of the control group (p < 0.05), except for the PDXadded yogurt group (p > 0.05). The increase in γ c , G c , and G c in the samples reflects the enhanced stability of their gel structures [27]. Guénard-Lampron et al [27] indicated that the addition of polydextrose and inulin promoted more intermolecular interactions between the constituents of yogurt products.…”

“…The increase in γ c , G c , and G c in the samples reflects the enhanced stability of their gel structures [27]. Guénard-Lampron et al [27] indicated that the addition of polydextrose and inulin promoted more intermolecular interactions between the constituents of yogurt products. Costa et al [7] proposed that yogurts containing inulin and polydextrose presented higher interaction factors, including intermolecular interactions (hydrogen bonds), hydrophobic interactions (between casein molecules and fat), and electrostatic calcium bridges.…”