Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients
Bibliographic record
Abstract
Introduction.Article presents evaluation of quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients. Material and methods.Yogurts samples were purchased 10 days after their production and were stored at 5 o C to obtain 18 or 35 days of storage.Dynamic rheological properties and surface wheyoff were measured.An ordinal numerical scale was used in order to evaluate whey drainage and the presence and size of visible clusters. Results and discussion.Greek-style yogurt is a typical weak viscoelastic gel whose elastic properties predominate over its viscous properties over the measured range.A structural degradation was observed in all samples at some point during the stress-amplitude range applied.B samples had a higher total solids content than A samples therefore, this might be the reason that B samples presented higher dynamic moduli than A samples, even for the same protein content.Both reference samples presented a significant increase in their viscous (G") and elastic (G') moduli upon storage at 5 o C.This fact suggests that casein gels are dynamic by nature and that further development of the gel structure occurs during storage.At high amplitudes, A samples presented a significant increase in their tan values due to the rupture of their gel structures.A proportional increase in G' and G" during storage was observed; hence, the tan values for the same types of samples, after 18 and 35 days of storage, were similar.Samples did not differ in levels of whey drainage and in the size of visible clusters.Both market samples presented higher amounts of surface whey-off as storage time increased.Probably during storage, large scale rearrangements occurred in the gel network which increased the level of instability of the gel, resulting in the loss of the ability to entrap all the serum phase.Although none of the reference samples had visible whey drainage, all of them presented small visible clusters. Conclusions.Protein is not the only ingredient shaping structure and rheological properties of Greek-style non-fat yoghurt.Properties of commercial plain non-fat Greek-style yogurts changes at the storage time.Samples becomes more solid, but with higher whey syneresis.
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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 | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.001 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.004 | 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".