Changes in the basic yoghurt components during storage
2012
Sterjovski, Sterja M. (Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia)) | Srbinovska, Sonja D. (Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia)) | Dimitrovska, Gordana G. (Faculty of Biotechnical Sciences, Bitola (The Former Yugoslav Republic of Macedonia)) | Presilski, Stefče K. (Faculty of Biotechnical Sciences, Bitola (The Former Yugoslav Republic of Macedonia))
The aim of the research was to identify the chemical, biochemical, sensor and microbiological characteristics of the yogurt of three leading Macedonian brands purchased from the retail centers, as well as the changes that occur during the storage of 20 days. Ready to eat packed products were stored at 4 and 8°С during 20 days, and analyzes on the 1st, 5th, 10th, 15th, and 20th day were conducted. During four iterations, the following parameters were analysed: active acidity (pH), titration acidity, lactose, proteins, dry matter, ash, milk fats and sensory analysis. According to the research it was determined that the storage temperature and storage duration, significantly affects the changes of the titration acidity, pH, and the content of lactose (p>0.01), while not influence the percentage of dry matter, fat free dry matter, milk fats, ash and proteins. The products show some deviations at different times of the year, i.e. the smallest variations were shown in the chemical composition, and larger in terms of acidity, which indicates inadequate standardization in technological process or variations in temperature of cooling and storage. All the variations influenced the products to have different taste in certain periods of the year. Sensory analysis, performed on the second day, showed a good results in all three variants, and most pondered points got brand 1 (V1), while the 20-th day analysis could not be conducted because all three varieties stored at 4 and 8°C, showed unacceptable changes in the texture and taste.
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