The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt

Abstract

The aim of this study was to determine the suitability of HP-treated caprine milk for yoghurt production and to evaluate the effect of HP treatment on yoghurt properties. Reconstituted caprine milk was subjected to HP treatment (350 MPa/10 min/20 °C); a lactic acid starter culture (YC-X16, Chr. Hansen) was added. Milk was fermented at a temperature of 43 °C until pH 4.60. Bacterial counts, pH, color, rheological characteristics, texture, microstructure, and the sensory attributes of the yoghurt were determined after production and after seven days of storage at a temperature of 4 °C. HP treatment increased color saturation and whiteness index and induced a minor increase in milk pH. Minor differences in the acidification curve were noted. During storage, Streptococcus thermophilus counts were significantly higher in yoghurt from HP-treated than from untreated milk, whereas Lactobacillus delbruecki ssp. bulgaricus counts remained stable. A color analysis did not reveal differences between the experimental and control yoghurts. After storage, yoghurt made from HP-treated milk was characterized by thicker consistency and lower rheological stability than the control yoghurt. The micrographs of the yoghurts confirmed the differences in rheological parameters. Yoghurt produced from HP-treated caprine milk and stored for seven days received the highest scores in the sensory evaluation.