Microstructure and rheological properties of yogurt

摘要

The worldwide interest for yogurt and the general market growth experience has to a large extend been related to the nutritional and health benefits of yogurt which include fat reduction. However the consumers demand that the sensory characteristicsare kept also in healthy product types like reduced fat versions. Consumers are also becoming more conscious of the application of additives, especially with regard to the origin of the additives. In this respect gelatine - one of the more commonly usedhydrocolloids in yogurt - has recently been the target of negative consumer reactions. In response to these developments the dairy industry today increasingly looks for gelatine-free solutions when developing low or non-fat yogurt.