The effect of ultrasound treatment on characteristics of set yoghurt made from goat milk during storage | Uticaj ultrazvučnog tretmana na karakteristike čvrstog jogurta od kozijeg mleka tokom skladištenja
2010
Vučić, T.R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Jovanović, S.T., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Kljajević, N.V., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Zdravković, I.R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Maćej, O.D., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Possibility treatment of ultrasound appliance in the production of goat milk’s set yoghurt was investigated. Before inoculation milk was subjected to ultrasound treatment at the frequency of 35 kHz and 200 W powers during 5 and 10 minutes. As control, samples of goat milk’s set yoghurt were produced by conventional treatment. Viscosity and physicochemical properties of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Based on analysis of the collected data, samples made from goat milk treated by ultrasound during 5 minutes had the highest viscosity, water holding capacity and the least syneresis.
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