The microstructure of yogurt gels made at a lower
inoculation rate exhibited larger pores, whereas a
more cross-linked and uniformly distributed protein
network was observed in yogurt gels made at a higher
inoculation rate (Figures 5 and 6). A higher B was
observed with a decrease in inoculation rate (Table
2), which also indicates the presence of larger pores.
Lower yield stress of yogurt gels made at a lower inoculation
rate may be attributed to large pores (which
Journal of Dairy Science Vol. 87, No. 10, 2004
provided weak spots) and weaker interactions between
casein particles (Lucey et al., 1997).