The effect of process parameters on sensory properties and acceptability of Quarg
2007
Vilusic, M., Univerzitet u Tuzli, Tuzla (Bosnia and Herzegovina). Tehnoloski fakultet | Milanovic, S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Jukic-Grbavac, M., SAPPIT d.o.o., Posusje (Bosnia and Herzegovina) | Basic, M., Univerzitet u Tuzli, Tuzla (Bosnia and Herzegovina). Tehnoloski fakultet
Variations of Quarg were produced from previously heat treated skimmed milk with 0.1% milk fat, partially skimmed milk with 1.5% milk fat and whole milk with 3.2% milk fat at 75 deg C for 30 seconds. Starter cultures FD-DVS (CHN-22 and R-704) and probiotic starter culture ABT-2 in combination with the traditional culture CHN-22 in ratio 1:3 were used, applying the selected technological procedure. System used for sensory evaluation of all cheese variations has shown changes of quality during the storage of 21 days. Quarg made of whole milk with 3.2% milk fat and skimmed milk with 0.1% milk fat were of best sensory characteristiccs. The usage of mixtuure of starter cultures ABT-2 and CHN-22, in ratio 1:3 for cheese production, is justified and acceptable from nutritive, technological and economical viewppoint. Starter cultures R-704 and CHN-22 can also be successfully used for Quarg production. The structure of all analyzed samples of Quarg with flavourings was creamy and spreadable, and the taste typical for a specific kind of flavouring.
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