Fat microstructure of yogurt as assessed by x-ray microtomography

In this work, the x-ray microtomography (μCT) technique was used for the analysis of fat microstructure and quantification of fat in 7 types of yogurts. The dynamic mechanical properties of the yogurt samples also were studied using a controlled-strain rotational rheometer and correlated to the fat microstructure. Five types of commercially produced and 2 homemade yogurts, chosen to exhibit variability in terms of visible structure of fat, were used for this experiment. Appropriate quantitative 3-dimensional parameters describing the fat structure were calculated. With regard to the microstructural and rheological relationship, results from the correlation carried out show that a correlation exists among some microstructural and rheological parameters of the yogurt samples. The results from this study also show that μCT is a suitable technique for the microstructural analysis of fat as it not only quantifies the fat deposits present, but also determines the deposits' spatial distribution.