Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis

A grainy texture and high syneresis are 2 defects in low-fat stirred yogurt that are often disliked by consumers. In this study, a rheometer controlling the shear rate and temperature was used to simulate the smoothing step of yogurt manufacture. Identical formulations containing whey protein isolate or whey protein concentrate were compared. After the yogurt milk underwent heat treatment, inoculation, and fermentation at 42 degrees C, the yogurt was smoothed at 42 degrees C (Y42) or 20 degrees C (Y20) or during a cooling ramp from 42 degrees C to 20 degrees C (YR). Induced syneresis (serum expelled by centrifugation) was measured on d 3. Sizes of microgels (dense protein aggregates) were investigated on d 0, 4, and 7 by laser diffraction and by image analysis using optical microscopy. Optical microscopy was also used to characterize the reorganized protein network embedding microgels. The type of whey protein ingredient had only a slight effect on the induced syneresis of YR and Y20 treated yogurts, and the major effect came from the smoothing temperature. The Y42 treatment presented the highest induced syneresis; YR and Y20 had similar low induced syneresis values. Images showed a heterogeneous microstructure (large microgels, reorganized gel) and serum separation for Y42; the YR and Y20 networks were homogeneous. Both the image analyses and laser diffraction showed that the microgel size depended on the smoothing temperature. However, only the image analyses made it possible to identify a time dependency effect on microgel size during storage. The number of microgels >10(4) mu m(2) continued to increase over time, whereas the number of microgels <10(3) mu m(2) decreased. Microscopic observations were less destructive than la- ser diffraction and highlighted the presence of microgel aggregation during storage.