(2015) Andueza Aranguren, Berta; Navarro Huidobro, Montserrat; Escuela Técnica Superior de Ingenieros Agrónomos; Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa
The aim of this work was to study the effect of culture (Premium 1.0 and Premium 2.0), shearing
speed (4,8 r.p.m and 9,47 r.p.m) and different cooling moments (beginning, end and cold
product ready for packing) in the postacification, texture, syneresis, number of grains and
perimeter of grains of stirred yogurt. The postacidification, texture, syneresis, number of grains
and perimeter of grains were determined after 7 days stored under refrigeration. With Premium
2.0 culture the gel strength and de number and perimeter of grains were higher than found with
Premium 1.0 culture, in contrast to syneresis results. Gels stirred with low shear intensity had
lower number and perimeter of grains but higher syneresis than fast shearing. The filter didn´t
have any effect on the properties of product. Nevertheless some effect of temperature was
found in texture.