Change of syneresis of yogurt enriched with whey protein concentrate depending on applied heat treatments of milk | Promjene sinereze jogurta obogaćenog koncentratom proteina surutke u zavisnosti od termičkog tretmana mlijeka
2009
Stijepić, M., Visoka medicinska škola, Prijedor (Bosnia and Herzegovina) | Glušac, J., Visoka medicinska škola, Prijedor (Bosnia and Herzegovina) | Ilić, D., Visoka tehnološka škola strukovnih studija, Šabac (Serbia) | Đurđević-Milošević, D., Visoka tehnološka škola strukovnih studija, Šabac (Serbia)
The aim of this research was to examine the influence of addition of whey protein concentrate (WPC), applied heat treatments of milk and different centrifugal force of yogurt during 21 days of storage. Raw and homogenized skimm milk with 1.5% milk fat were added 0.5%, 1.0% and 1.5% WPC. Control sample without addition of WPC were made. All samples were heat treated on 85 deg C for 20 min or 95 deg C for 10 min, than cooled at 37 deg C and inoculated with DriSet Yogurt VIVOLAC 442. Incubation were stoped when milk samples reached pH 4.6. Coagulated samples were centrifuged 1st, 7th, 14th and 21st days of storage on 1000, 2000 and 3000 rpm for 10 minutes. High content of WPC and higher heat treatment applied to milk decreased syneresis of yogurt during storage.
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