1.Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels
The effect of tetrasodium pyrophosphate (TSPP) on the properties of yogurt gels was investigated. Various concentrations (0.05 to 0.2%) of TSPP were added to preheated (85°C for 30 min) reconstituted skim milk, which was readjusted to pH 6.50. Milk was inoculated with 2% starter culture and incubated at 42°C until the pH reached 4.6. Acid-base buffering profiles of milk and total and soluble calcium levels were measured. Turbidity measurements were used to indicate changes in casein dispersion. Storage modulus (G’) and loss tangent (LT) values of yogurts were monitored during fermentation using dynamic oscillatory rheology.
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