Rheological Characteristics of Yoghurt with Varying Levels of Milk Fat Globule Membrane

Pet Anthony L. Pascual, Thein Trung Le, Koen Dewettinck


The study on the potential applications of milk fat globule membrane (MFGM) material as an ingredient in processed food has become of great interest in the dairy industry today due to the functional and bioactive properties it possessed. Here, we investigated the effects of varying concentrations of MFGM material isolated from butter milk on the rheological properties of yoghurt. Based on the results, the enrichment of MFGM materials significantly affected the rheological properties of yoghurt. Yoghurts enriched with buttermilk MFGM materials showed shear thinning behavior which was higher than the control. They exhibited a thixotropic behavior as well, as the viscosity of yoghurts enriched with buttermilk MFGM material decreased when subjected to increasing shear rate. The enrichment of higher concentrations of MFGM material isolated from buttermilk produced a gel with high initial apparent viscosity but collapsed rapidly when shear was applied; but still the final viscosity was higher than control. Further investigation should be done on the effects of MFGM materials on the properties of yoghurt. An oxidative stability study on the MFGM enriched yoghurt should be conducted. Duration of experimental conduct such as on the storage time can be lengthened to provide a clearer picture on the evolution of yoghurt gel during storage. Study on the effects of MFGM materials at various pasteurization temperature-time, and different incubation temperature-time combinations should be looked into.


Yoghurt; MFGM; Rheological characteristics; Fermented foods

Full Text:

JSET 005


All AAA & Dardir HA (2009). Hygienic Quality of Local Traditional Fermented Skimmed Milk (Laban Rayb) Sold in Egypt. World Journal of Dairy & Food Sciences 4 (2) 205-209

Basak S, & Ramaswamy HS (1994). Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influence by added pectin and strawberry concentrate. Journal of Food Engineering, 21, 385–393.

Bourne MC (2002). Food Texture and Viscosity: Concept and Measurement. 2nd ed. Academic Press, San Diego, CA

Campbell-Platt G (1994). Fermented foods — a world perspective. Food Research International. Volume 27, Issue 3. , 253-257

Chandan RC (2006). Manufacturing yoghurt and fermented milks Technology and Engineering, 364.

Corredig ME, Roesch RR and Dalgleish DG (2003). Production of a novel ingredient from buttermilk. Journal of Dairy Science, 86, 2744–2750

Fox PF & McSweeney PE (2006). Advanced Dairy Chemistry Volume 2: Lipids. 233.

Itsaranuwat P & Robinson RK (2006). The rheological and sensory properties of some soya yoghurts. J. Food Technol., 3, 76-79.

Kurmann J, Rasic J & Kroger M (1992). Encyclopedia of of fermented fresh milk products: An international inventory of fermented milk, cream, buttemilk, whey, and related products. Technology and Engineering, pp. 368.

Lee W & Lucey J (2004). Structure and physical properties of yogurt gels:effect of inoculation rate and incubation temperature. J Dairy Sci. 87(10), 3153-3164.

Lopez B, Camier, & Gassi JY (2007). Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy, International

Dairy Journal 17 (2007), pp. 235–247. Marshall RT (2006). Laboratory Analysis of Fermented Milks. Manufacturing Yogurt and Fermented Milks. Blackwell Publishing. Pages 117-128.

Michalski MC, Leconte N, Briard-Bion V, Fauquant J, Maubois J, & Goud´edranche H (2006). Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis. J Dairy Sci. 89(10) 3778-3790.

Remeuf F, Mohammed S, Sodini I & Tissier JP (2003). Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. International Dairy Journal 13 (773–782).

Rombaut R, Dejonckheere V, and Dewettinck K (2006). Microfiltration of butter serum upon casein micelle destabilization, Journal of Dairy Science 89, pp. 1915–1925.

Rombaut R, Dejonckheere V & Dewettinck K (2007). Filtration of milk fat globule membrane fragments from acid buttermilk cheese whey, Journal of Dairy Science 90, pp. 1662–1673.

Singh G & Muthukumarappan K (2007). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt .Published by Elsevier Ltd. LWT 41 (2008) 1145–1152.

Steventon AJ, Parkinson CJ, Fryer PJ & Bottomley RC (1990). The rheology of yogurt. In R.E. Carter (Ed.), Rheology of food, pharmaceutical and biological materials with general rheology (pp.

–210). London, UK: Elsevier Applied Science

Trachoo N (2002). Yogurt: The fermented milk Songklanakarin J. Sci. Technol. Vol.24 No. 4

Van Vliet T (1999). Rheological classification of foods and instrumental techniques for their study. Food texture: Measurement and Perception (e.d A.J. Rosenthal). Aspen Publisher, Gaithersburg, Maryland, 65-98.

Velez-Ruiz JF & Canovas GVB. (1997). Rheological properties of selected dairy products. Critical Reviews in Food Science and Nutrition, 37, 311–359.

Vercet A, Oria R, Marquina P, Crelier S & Lopez-Buesa P (2002). Rheological properties of yoghurt made with milk submitted to manothermosonication. Journal of Agricultural and Food Chemistry,50, 6165–6171.

Walstra P. (1998). Relationship between structure and texture of cultured

milk products. Texture of fermented milk products and Dairy Desserts,

Special Issue 9802. International Dairy Federation, Brussels, 9-15.


  • There are currently no refbacks.