The influence of dry matter and heat treatment on the viscosity of set-style yoghurt produced from reconstituted skim milk powder
2001
Denin-Djurdjevic, J. | Macej, O. | Jovanovic, S. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia). Department of Food Technology)
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yoghurts were produced from untreated milk and milk treated at 85 deg C/20 min and 90 deg C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yoghurt culture and incubated at 43 deg C until pH 4.6 was reached. Viscosity measurements were performed at 20 deg C after 1, 7 and 14 days of storage at 4 deg C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yoghurt samples produced from milk treated at 85 deg C/20 min were greater, but yoghurt samples produced from milk treated at 90 deg C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing.
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