Development of a Novel Milk Processing to Produce Yogurt with Improved Quality
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In this study, a thermal treatment (T, 85 °C) assisted by short-wave ultraviolet C light (UV-C, 1060 mJ/cm2) under vacuum conditions (400 mmHg) (TV-UVC) is proposed for milk processing, intended to improve some yogurt quality aspects during refrigerated storage (4 °C). In addition, thermal treatment (T) and UV-C light assisted by T without using vacuum (T-UVC) were evaluated for comparison purposes. The TV-UVC treatment was the most effective one, eliminating coliforms and effectively reducing mesophilic counts (4 log-reductions). The effect of the proposed TV-UVC treatment on physicochemical properties, texture, and sensory characteristics of yogurt was studied during storage. TV-UVC yogurt showed 60% less syneresis and highest white index, while exhibiting similar mechanical properties compared to T yogurt during 21-day refrigerated storage. Non-significant changes among all treatments were determined on all evaluated physicochemical parameters during storage (soluble solids, pH, and titratable acidity). Cluster analysis revealed that a group of consumers was very interested in the product; however, some improvements in vanilla and sour taste should be introduced in order to increase overall acceptability. These results suggest that UV-C light assisted by heat and vacuum would represent a promissory alternative for milk processing aimed at yogurt manufacturing.
KeywordsUltraviolet light Thermal treatment Vacuum Milk Yogurt
The authors would like to acknowledge financial support from Universidad de Buenos Aires (UBACYT 2017-2020 Project) and ANPCyT of Argentina and from Banco InterAmericano de Desarrollo (BID) (2015-0401 Project).
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
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