Effects of processing techniques and storage conditions on the physico-chemical, microbiological and sensory qualities of sterilized chocolait formulated at Central Mindanao University [Philippines]
1985
Notario, J.N. | Mercado, L.N. (Central Mindanao Univ., Musuan, Bukidnon (Philippines). Coll. of Home Economics)
The average microbial contents of sterilized chocolait containing the Central Mindanao University (CMU) pasteurized fresh milk was one cell per ml on the 1st day at room and refrigerated temperatures, 5613 cells per ml on the 56th day at room temperatures and 3859 cells per ml at refrigerated temperatures. Bacterial growth was significantly faster at room temperatures than at refrigerated temperatures of storage. The mean sensory flavor ratings for sterilized chocolait were not significant at all storage times and at the storage conditions and the color ratings remained unchanged from the first day until the 56th day at both storage conditions. The mean panel ratings for general acceptability remained moderately acceptable until the 56th day. Storage at temperatures lower than the ordinary effected better sensory qualities of chocolait. The chocolait formulated at CMU is a richer milk product in terms of total solids, fat and protein contents compared to the "standard" brand of chocolait used
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