Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage
Bibliographic record
Abstract
The rheological and physical properties of stirred yogurt depend on several parameters, including the mechanical stress caused by stirring, smoothing, and cooling conditions (duration, intensity, or temperature). However, the literature reports little information about the effects of mechanical stress from all of the stirring operations on changes in yogurt properties during storage. The aim of this study was to determine, by means of a technical scale unit, the combined effects of stirring in the yogurt vat, smoothing, and cooling on changes in the rheological properties of nonfat yogurt during storage at 4°C. The yogurt was standardized to 14% total solids, 0% fat, and 4% protein, and was stirred with a technical scale unit using 2 stirring durations (5 min or 10 min), 2 types of cooling systems (plate or tubular heat exchanger), and 2 smoothing temperatures (38°C for yogurts smoothed before cooling or 20°C for yogurts smoothed after cooling). All yogurts were stored for 22 d at 4°C, and we determined the combined effect of the stirring operations on changes in syneresis, apparent viscosity, firmness, consistency, and flow time. During storage, post-acidification was the same for all stirred yogurts and involved restructuring of the protein network, which resulted in an increase in all properties except syneresis, which decreased. The combined stirring operations did not modify changes in syneresis during yogurt storage but did affect flow time, viscosity, consistency, and firmness. Changes in flow time depended on smoothing temperature, and viscosity and consistency depended on the cooling system used. Firmness was the property most affected by all combined stirring operations during storage. Therefore, the technical scale unit was effective for quantifying the combined effects of stirring, smoothing, and cooling on changes in yogurt properties during storage. This study also confirmed that the restructuring of stirred yogurt depended on the mechanical stress that occurred during the stirring process.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.001 |
| Meta-epidemiology (narrow) | 0.001 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.003 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".