Evaluation of the factors affecting the homogenity of flavoured cream quarg
1988
Bocs, F. (Fejer es Komarom Megyei Tejipari Vallalat, Szekesfehervar (Hungary)) | Tamasi, M. (Fejer Megyei Allategeszsegugyi es Elelmiszer Ellenorzo Allomas, Szekesfehervar (Hungary))
The series of measuring was carried out on the 200 kg units of quarg flavoured with vanilla produced at the beginning of the manufacturing process. The changes of packing characteristics which occures as a function of time were examined from the units of 4x50 kg of the produced item, taking samples from the 8x100 g of bulk packages in specific places. The tests were made in three laboratories, making 3-3 parallel measurements of water- and total solids content, with a quick and an analytical method. In the course packing a significant decrease of total solids can be observed (in case of 200 kg units is approx. 1 per cent). For this reason, the practice is, that total solids content of the products is adjusted to 40 per cent of the upper limit of the value determined by the standard. This has an important economic effect. This is the case with the quarg products flavoured with other aromas, too. They are of the opinion that the regular mixing of the products before packing and the introduction of a more rapid and precise solids content examination method is advisible.
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