Effect of various stabilizers on whey separation (syneresis) and quality of yoghurt
2000
Athar, I.H. | Shah, M.A. | Khan, U.N. (National Agricultural Research Centre, Islamabad (Pakistan). Animal Sciences Inst.)
This study was carried out to investigate the effect of various stabilizers on whey separation (syneresis) and the quality of set yoghurt. Yoghurt was prepared by using seven various stabilizers like pectin, guargum, carboxymethyl cellulose (CMC), carrageenan, sodium alginate, cornstarch and gelatin @ 0.4% in milk containing 3.5% milk fat and total solids 16.6%. Various determinations such as pH, acidity, lactose and syneresis level were made at 0, 5, 10 and 15 days of storage interval. It was observed that there was gradual decrease in pH and increase in acidity in all samples during 15 days at 10 degree centigrade plus-minus 1. Lactose contents decrease in all Yoghurt samples during storage due to its conversion into lactic acid. It was observed that cornstarch tend to reduce syneresis followed by gelatin, pectin, guargum, CMC, Carrageenan, sodium alginate while comparing with control.
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