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Details for article 84 of 87 found articles
| Title: |
The influence of investigated factors on viscosity of stirred yogurt |
| Author: |
Denin-Đurđević Jelena D. Maćej Ognjen D. Jovanović Snežana T. |
| Appeared in: |
Journal of agricultural sciences |
| Paging: | Volume 47 (2002) nr. 2 pages 219-231 |
| Year: |
2002 |
| Contents: |
Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Samples of acid casein gels were stirred after 1, 7 and 14 days of storage. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 30 rpm was used for all samples. Duration of fermentation decreased when DWP was used for standardization of milk dry matter content. Yogurt samples produced from milk heat treated at 85ºC/20 min, obtained by stirring of gel 1 day after production had a higher viscosity than sample produced from milk heat treated at 90ºC/10 min. On the other hand, samples produced from milk heat treated at 90ºC/10 min had a greater viscosity after 7 and 14 days of storage, which indicates a greater hydrophilic properties and a more pronounced swelling of casein micelles. |
| Publisher: |
Faculty of Agriculture (provided by DOAJ) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 84 of 87 found articles
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