Textural characteristics of fermented dairy products | Teksturalne karakteristike fermentisanih mlecnih proizvoda
2008
Ilicic, M.D. | Miladinovic, S.D. | Caric, M.Dj. | Djuric, M.S. | Tekic, M.N., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Sasic, D.J., Mlekara Subotica, Subotica (Serbia)
The aim of this study was to investigate textural properties (firmness, consistency, cohesiveness, and index of viscosity) of four samples of natural yoghurt and five commercial fermented dairy drinks produced from milk with different fat content: 0.9%, 1.6% and 3.2%. Also, textural properties of fermented milk beverages produced by transglutaminase (TG) application and whey protein concentrates (WPC) addition were analysed at 8 deg C using Texture Analyser TA XP (Stable Micro System, Goldaming, England). On the basis of the obtained results it could be concluded that values of textural characteristics of fermented dairy products were higher in samples with high fat level than in low fat samples. Application of transglutaminase in concentration of 0.01% positively affects textural characteristics of low fat yoghurt samples, while combination of TG and WPC has shown a negative effect to technological quality of the final product. Yoghurt sample produced with 0.5% whey protein concentrates has the highest values of textural characteristics compared with samples produced with transglutaminase application.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Matica Srpska Library