Perfil de textura de labneh (iogurte grego)

Abstract

This work aimed to evaluate the texture of Greek yogurt elaborated with different formulations with fat content varying from 4,0% to 6,0%. The final product presented mild but dense consistence, due to changes in the Technology, as addition of powder milk and draining of some volume of whey, which gives to the product higher concentration of solids, proteins, fat and other solids constituents, giving different characteristics as far as sensory properties are concerned, especially consistence and texture. It was use milk with 2% fat to produce the yogurts. It was, along the fermentation process, measure the pH and acidity, expressed in lactic acid. The texture of the manufactured products was evaluated in the laboratory of microestrutura. Data obtained were statistically analyzed and means compared by Tukey test. The results had demonstrated significant interference in the texture of submitted yoghurts Greek to the different treatments, with addition of cream and without addition of cream.