Zmena titracnej kyslosti jogurtovej kultury pridavkom NaNO3 a NaNO2.
1996
Baranova M. | Burdova O. | Mala P. | Turek P. | Zezula I.
The milk was inoculated with 2 % yoghurt culture RX and sodium nitrate or sodium nitrate was added to the inoculated milk to establish terminal concentrations 100; 50; 15; 10 and 5 mg NaNo3/l and 50; 10; 5; 1 and 0.5 NaNO2/l. One sample without nitrate or nitrate addition was control. The titratable acidity of yoghurt culture with addition of 15; 10 and 5 mg NaNO3/l gradually increased by 2.20; 3.88 and 4.64 % after incubation termination in comparison with the titratable acidity of yoghurt culture without any addition of sodium nitrate. A decrease in the content of sodium nitrate residues was observed in all samples of milk inoculated with yoghurt culture with sodium nitrate addition. It was most marked in samples with addition of 100 mg NaNO3/l.
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