Uticaj ultrazvuka na fermentaciju kozijeg mleka sa dodatkom koncentrata proteina surutke / The influence of ultrasound on fermentation of goat milk supplemented with whey protein concentrates
2012
Vučić, Tanja R. (Poljoprivredni Fakultet, Beograd (Srbija). Institut za prehrambenu tehnologiju i biohemiju) | Jovanović, Snežana T. (Poljoprivredni Fakultet, Beograd (Srbija). Institut za prehrambenu tehnologiju i biohemiju) | Maćej, Ognjen D. (Poljoprivredni Fakultet, Beograd (Srbija). Institut za prehrambenu tehnologiju i biohemiju) | Zdravković, Igor R. (Poljoprivredni Fakultet, Beograd (Srbija). Institut za prehrambenu tehnologiju i biohemiju) | Miloradović, Zorana N. (Poljoprivredni Fakultet, Beograd (Srbija). Institut za prehrambenu tehnologiju i biohemiju) | Gračanac, Bojana M. (Poljoprivredni Fakultet, Beograd (Srbija). Institut za prehrambenu tehnologiju i biohemiju)
production of goat milk yogurt is weakness and lack of consistency, as well as prolonged fermentation time. To obtain a satisfactory consistency of set-style yogurt made of goat milk, an increase in the content of non-fat solids is required. For this purpose supplementation of milk with whey protein concentrates can be used. Possibility of application of ultrasound treatment of goat milk supplemented with 1% WPC was used in order to shorten fermentation time. Three series of samples were produced from goat milk supplemented with 1% WPC: A - standard treatment, B - ultrasound treatment 200W/10 min and C - ultrasound treatment 400W/10 min. Physicochemical properties of raw milk, milk supplemented with 1% WPC, heat treated milk and milk after ultrasound treatment were investigated. Furthermore, during fermentation change of viscosity and pH were investigated. Based on data analysis it was concluded that the samples C had the shortest time of fermentation. At the end of fermentation highest viscosity values also had samples C.
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