Effect of different types of milk and stabilizers on the chemical composition of quality yogurt
2003
Ayub, M. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Food Science and Technology) | Siddiq, M.
This study was carried out to investigate the effect of seven different stabilizers (pectin, guargum, carboxyl-methyl cellulose (CMC), carrageenans, sodium alginate, cornstarch and gelatin) at 0.4% levels in buffalo milk with 16.6% total solids, cow milk with 13.5% total solids and mixture (1:1) of both having 15.0% total solids (TS), acidity, pH and lactose content at various storage interval i.e. at 0, 5, 10 and 15 days. Results showed that the pH of yogurt prepared with cornstarch was high and acidity was less as compared to other six stabilizers. Lactose content significantly decreased in all samples and in all stabilizers during storage. Total solids content of all samples and in all stabilizers significantly increased during storage. Statistical analysis showed that the treatment and storage intervals had a significant effect (P less than 0.05) on pH, acidity, total solids and lactose content during storage. Comparatively yogurt prepared with stabilizers was chemically of better quality while yogurt prepared with cornstarch showed the best results.
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