Influence of the stability and its structure characteristics of buffalo yogurt with mango puree induced by several critical technological conditions

In order to investigate the stability and its structure characteristics influence of buffalo yogurt with mango puree induced by technological conditions, the WHC, viscosity, zeta potential were analyzed in this paper.The results indicated that when the total concentration of the 3 stabilizers was 0.15%, the WHC value of buffalo yogurt sample was the maximum and the stability was the best.Stabilizer surface adsorption of casein colloidal particle increased with the increase of adding amount of stabilizer, zeta potential reduced.The repulsive force of compound macromolecular was stronger, thus inhibited the casein gathering of precipitation, enhancing the stability of the system.The value of WHC and viscosity of yogurt samples adding 3 different kinds of stabilizers decreased with the pH value decrease that showed that fermentation acidity degree increasing result the stability of the system reducing.When homogenization pressure increased, yoghurt WHC value showed a trend of increase, but the viscosity of system did not increase, ζ-potential of system also had got the trend of increasing.