Effect of sodium pyrophosphate addition to the milk on yogurt’s rheological properties

Document Type : Original Article


1 Department of Dairy Science and Technology, College of Food Science, AL-Qasim Green University, Iraq

2 Department of food health and nutrition, college of Food science, Al-qasim Green University


This study was applied and aimed at specifying the effect of adding sodium pyrophosphate (SSP salt) to the milk prepared for yogurt manufacturing on pH and the rheological properties of yogurt. This could be occurred by adding (SPP salt) to the full fat reconstituted dried bovine milk before and after heat treatment at 90º C for 10 minutes with rates of 0.05, 0.1, 0.2, 0.3 % respectively. Tests that involved are pH and rheological properties which include viscosity, spontaneous whey separation, percentage of water holding capacity, and hardness directly after manufacturing and during storage at (1± 5)º C for 14 days. Results have shown that yogurt treatments with the addition of SPP salt before heat-treatment had increased pH value compared to the control and also have an applicable rheological property within extended ratios( 0.05, 0.1 and 0.2 % )compared with the same properties for addition treatments after the heat treatment.


Main Subjects

Volume 65, Issue 13 - Serial Number 13
Special Issue: Chemistry and Global Challenges
December 2022
  • Receive Date: 20 March 2022
  • Revise Date: 09 May 2022
  • Accept Date: 17 May 2022
  • First Publish Date: 17 May 2022