Rebodying of stirred yoghurt: protein interactions
Résumé
Stirred yoghurt is obtained by pumping and cooling of set yoghurt at pH 4.6 followed by filling. During storage, the
texture of the stirred yoghurt improved, with a large increase in viscosity or viscoelastic properties, which is known as rebodying. We studied the nature of bonds established between protein particles after
stirring that are responsible for this rebodying.
Format : Poster