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Yogurt ― part two

机译：酸奶-第二部分

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The second part of this review concentrates predominantly on more scientific aspects of yogurt production. A recent study in Australia (30) looked at seasonal variations in physical characteristics of both set and stirred yogurts. The effects of variations in solids-not-fat contents (ten to 14 per cent) on gel strengths, whey drainage and other properties were examined. It was found that standardisation of total solids content with dried skim milk was not sufficient to produce yogurts with consistent physical characteristics throughout a season. Another group of Australian scientists (31) studied the effects of fortification of milk with two per cent of either whey powder (WP), skim milk powder (SMP) or whey protein concentrate (WPC) on composition, pH, firmness, viscosity, syneresis and microstructure of yogurt. The results indicated that WP and SMP supplementation reduced viscosity and firmness, while WPC supplementation increased these values.
机译：本文的第二部分主要集中在酸奶生产的更多科学方面。澳大利亚最近的一项研究（30）研究了凝固酸奶和搅拌酸奶的物理特性的季节性变化。研究了非脂肪固体含量变化（10％至14％）对凝胶强度，乳清排水和其他性能的影响。结果发现，干脱脂乳中总固体含量的标准化不足以生产整个季节具有一致物理特性的酸奶。另一组澳大利亚科学家（31名）研究了使用乳清粉（WP），脱脂奶粉（SMP）或乳清蛋白浓缩物（WPC）的2％来强化牛奶对成分，pH，硬度，黏度，脱水收缩的影响。和酸奶的微观结构。结果表明，WP和SMP补充剂降低了粘度和硬度，而WPC补充剂则增加了这些值。

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