The influence of whey protein concentrates on characteristics of set-style yoghurt made from goat milk during storage | Uticaj koncentrata proteina surutke na karakteristike čvrstog jogurta od kozjeg mleka tokom skladištenja
2011
Vučić, T.R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Jovanović, S.T., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Zdravković, I.R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Maćej, O.D., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
The possibility of whey protein concentrates application in the production of goat milk's set yoghurt was investigated. Three series of samples were produced: A – set-style goat's yoghurt; B - set-style yoghurt from goat's milk supplemented with 0.5% WPC; C - set-style yoghurt from goat's milk supplemented with 1% WPC. Physicochemical properties and viscosity of produced samples were investigated on the 1st, 7th, 14th and 21st day of storage. Due to data analysis it was concluded that the highest viscosity on 1st, 7th and 14th day of storage had set-style goat's yoghurt samples (A), while on 21st day of storage highest viscosity was recorded in samples of set-style yoghurt from goat's milk supplemented with 1% WPC (C). The highest water holding capacity during storage period had samples C, while the least syneresis had samples B.
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