Examination of the rheological properties of stirred joghurt during the long-term storage by using dynamic oscillation method

Namjera ovoga rada bila je ispitati reološka svojstva tekućeg jogurta tijekom dugotrajnijeg čuvanja na temperaturi 4 i 8°C. Preliminarno je određena optimalna količina dodataka za povećanje sadržaja suhe tvari mlijeka (punomasno mlijeko u prahu, sirutkin protein-laktalbumin) i provedena je fermentacija. Tijekom 42 dana, odnosno 1., 7., 14., 21., 28., 35. i 42. dana čuvanja u hladnjaku na 4 i 8°C praćene su promjene pH vrijednosti, kiselosti i reološka svojstva tekućeg jogurta primjenom dinamičke oscilacijske metode. Rezultati rada su pokazali da dodatak punomasnog mlijeka u prahu, odnosno proteina sirutke, utječu na reološka svojstva tekućeg jogurta. Dugotrajnije čuvanje tekućeg jogurta i rezultati dinamičkih oscilacija ukazuju na permanentno veće vrijednosti modula čuvanja (elastičnosti) G’, pa prevladavaju elastična svojstva viskoelastičnog proizvoda, u odnosu na modul gubitaka (viskoznosti) G’’. Povećanje vrijednosti modula elastičnosti i modula viskoznosti neprekidno se odvija, i kod vrijednosti pH 4,0 i niže, kao indikacija preuređenja dužih lanaca u strukturi gruša. Različite temperature čuvanja nisu značajnije utjecale na promjene reoloških svojstava ispitivanih tipova tekućeg jogurta pa je odnos navedenih modula zadržao istu tendenciju porasta.In this work the rheological properties of stirred yoghurt during the longterm storage at 4 and 8°C were investigated. The optimal quantity of additives, in order to increase dry matter content (whole milk powder and whey protein-lactalbumin), was preliminary determined and the fermentation was performed. During 42 days, i.e., 1st, 7th, 14th, 21st, 28th, 35th and 42nd day of storage of stirred yoghurt, in refrigerator at 4 and 8°C, the changes of pH value, acidity and rheological properties by using of dynamic oscillation method were observed. Results of this work indicated that an addition of whole milk powder and whey protein have an influence on rheological properties of stirred yoghurt. The long-term storage of stirred yoghurt and the results of dynamic oscilations showed permanently higher G’storage (elasticity) modulus, where elastic properties of viscoelastic products dominate, in comparison with the G” loss (viscosity) modulus. Increased moduls of elasticy and viscosity, as function of time, permanently occurs at pH value 4.00 and lower, as an indication of alteration of long casein chains in the coagulum structure. Different temperatures of storage had no influence on changes of rheological properties of examinated types of stirred yoghur. The relation of above mentioned moduls of elasticy and viscosity kept the same increasing tendency