Quality of yoghurt produced by ultrafiltration

Atamer, M. . Department of Dairy Technology; Caric, M.; Kulic, Lj.

Quality of yoghurt produced by ultrafiltration

1987

Atamer, M. (Faculty of Agriculture, Ankara (Turkey). Department of Dairy Technology) | Caric, M. | Kulic, Lj.

Yoghurt was made from milk concentrated by ultrafiltration with 11-15% of dry matter by applying heat treatments of 90'C/20 min and 95'C/10 min. The effect of dry matter and heat treatment on the quality of yoghurt produced in this way, was studied by determining the content of ashes, protein, lactic acid, titratable acidity, and pH values and organoleptic characteristics.

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AGROVOC Keywords

acide lactique acidez calentamiento cendre ceniza chauffage contenido proteico lait uht leche uht ph yaourt yogur

Bibliographic information

Published in

Mljekarstvo (Yugoslavia)

Volume 37 Issue 6 ISSN 0026-704X

Pagination

pp. 163-170

Other Subjects

Acido lactico; Duree; Acidite; Duracion; Teneur en proteines; Propiedades organolepticas; Yougoslavie/ teneur en matiere seche; Propriete organoleptique; Yugoslavia/ contenido de materia seca

Language

Serbo-Croatian

Note

4 tables; 17 ref. Summaries (En, Sh)

Type

Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

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Quality of yoghurt produced by ultrafiltration

1987

AGROVOC Keywords

Bibliographic information