Study on lactoflan processing and consumer acceptance
1997
Niramon Utama-ang | Wanphen Jitjaroen (Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand))
Lactoflan (milk custard) was prepared by adding rennet enzyme in milk that made curd in product. Lactoflan was consisted of 15 percent solid not fat, 0.75 percent sugar, 0.2 percent corn starch and 0.01 percent salt. The study on difference kinds of milk found that whole milk was the most suitable raw material for producing lactoflan. However the factors effecting lactoflan quality during process should be investigated. This study found that pH 6.4, 0,0025 percent rennet enzyme and 0.02 percent calciumchloride were optimum in providing the hardest curd. The rennet time was 26.78 min and moderate likeness sensory score. The consumer acceptance test found that 85.05 percent of consumer accepted this product and they want to consume with fruit: strawberry.
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Эту запись предоставил Kasetsart University