关键词: 蛋白稳定段；牛乳；发酵特性；黏度；质构特性；稳定性；微观结构

Abstract: Yogurt was fermented from milk subjected to protein stabilization at 90 ℃ for 0 (T00), 30 (T30), and 60 s (T60) followed by sterilization at 137 ℃ for 4 s and its viscosity, texture, stability and microstructure were analyzed by a rheometer, a texture analyzer, a stability analyzer and a confocal laser scanning microscope (CLSM). The results showed no significant difference in the viscosity, stability and texture between yogurts T00 and T30. The viscosity of yogurt T60 was only 55.23%–58.98% of that of T30 and T00, and the instability index was 0.19, which was significantly higher than that of T30 and T00. In summary, as the protein stabilization time became longer, the density of yogurt proteins decreased, and protein aggregation occurred.

Key words: protein stabilization time; milk; fermentation characteristics; viscosity; texture characteristics; stability; microstructure