Effect of gelatine on the texture of yoghurt and acid-heat-induced milk gels

Fiszman, S.M.; Salvador, A.

Effect of gelatine on the texture of yoghurt and acid-heat-induced milk gels

1999

Fiszman, S.M. | Salvador, A.

The results indicated that increases in the concentration of gelatine or milk solids or both in yoghurt and variations in the pH of acid-heat-induced gels caused changes in the shape of the force/displacement curves, reflecting the changes effected in the nature of the sample. It is necessary to consider the complete graphic profile in order to evaluate which parameters are representative of a specific mechanical response.

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AGROVOC Keywords

additif additives aditivos colloids coloides encuestas evaluation firmeza firmness gelatin gelatina gelatine lait leche milk penetrometers penetrometre surveys textura texture yaourt yoghurt yogur

Bibliographic information

Published in

Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (Germany)

Volume 208 Issue 2 ISSN 0044-3026

Pagination

pp. 100-105

Other Subjects

Penetrometros; Fermete; Colloide; Evaluacion; Enquete

Language

English

Note

Summary (En)

Translated Title

[Der Einfluss von Gelatine auf die Textur von Joghurt und auf die saure-hitze-induzierten Milchgels]

Type

Summary

In AGRIS since: 2000-08-15

Format: AGRIS AP

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Effect of gelatine on the texture of yoghurt and acid-heat-induced milk gels

1999

AGROVOC Keywords

Bibliographic information