ArticleFoods (Basel, Switzerland)2023
Influence of Post-Heating Treatment on the Sensory and Textural Properties of Stirred Fermented Milk.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Modulating protein-polysaccharide gel networksFood chemistry: X · 2026Article
- Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.Journal of food science · 2026Review
- Optimizing secondary pasteurization induced gel defects of ambient-temperature-storage yogurt: Synergistic effects of low-methoxyl pectin and diffusing/focusing ultrasound.Ultrasonics sonochemistry · 2026Article
- Impact of YuanjiangMolecules (Basel, Switzerland) · 2025Article
- Enhancing the texture of fat-free yogurt withFood chemistry: X · 2025Article
- Flavor properties of post-heated fermented milk revealed by a comprehensive analysis based on volatile and non-volatile metabolites and sensory evaluation.Current research in food science · 2024Article
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Authors and funding
6 authors.
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Abstract
The purpose of this study was to investigate the post-heating induced changes in the textural and sensory characteristics of stirred fermented milk. The textural and rheological properties of post-heating fermented milk (55-85 °C, 25 s) with respect to viscoelastic behaviors, viscosity, textural parameters, etc., were monitored, and the friction behaviors and sensory attributes were assessed. Treatments below 65 °C/25 s increased the textural properties of fermented milk such as gel strength, firmness, and viscosity, due to the moderate aggregation and increased linkages of microgels. In this case, despite the size and amount their aggregates increased (~15-~21 μm), they exhibited similar frictional behaviors and sensory attributes. However, treatments above 65 °C/25 s degraded textural properties due to excessive aggregation (~46-~63 μm), accompanied by unacceptable grainy attributes, which could be characterized by their good correlations with tribological coefficients and particle size parameters. These findings could provide an understanding of the quality formation of post-heating fermented milk and a perspective to improve the textural defects of ambient fermented milk products.
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