Quality of set yoghurt manufactured from UF milk
1996
Atamer, M.M. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology) | Caric, M.Dj. | Milanovic, S.D. | Gavaric, D.Dj.
Changes in quality of set yoghurt, produced from UF milk with high total solids content, have been investigated during 14 days of storage at 7 deg C. The coagulation times of experimental samples (A1, A2, A3) were longer than of the control sample (C), due to the increase of the total solids level, especially protein which effects the buffering capacity of milk. Titratable acidity, as well as lactic acid, were higher in the samples with increased total solids. Development of titratable acidity of all samples continued during storage, as well as lactic acid, decreasing with the increase of total solids. Acetaldehyde content ranged between 13.20 and 18.70 ppm, being higher in experimental samples decreasing during investigated period in all samples. VFA content was higher in experimental samples than in the control, which increased in C, A2 and A3 during storage. Syneresis decreased in all samples during storage, being higher by increased total solids. All experimental samples were of excellent sensory characteristics.
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