The influence of inulin content and thermal treatment on the syneresis of probiotic goat's milk product during storage | Uticaj sadržaja inulina i toplotnog tretmana na sinerezu probiotičkog kozjeg napitka tokom čuvanja
2009
Stijepić, M., Visoka medicinska škola, Prijedor (Bosnia and Herzegovina) | Glušac, J., Visoka medicinska škola, Prijedor (Bosnia and Herzegovina) | Đurđević-Milošević, D., Visoka tehnološka škola strukovnih studija, Šabac (Serbia)
In this paper the influence of inulin content, thermal treatment of milk and rotating speed of the centrifuge on the syneresis of probiotic goat's product was researched. For the fermentation was used the goat's milk previously treated on 85 deg C/10 min and on 95 deg C/5 min with 1% or 2% inulin added. Also were produced control samples without inulin. The sampled were centrifuged 10 minutes by 1500 rpm or 3000 rpm every 7 days during 21 days of the storage. After the centrifugation were estimated the intensity of the syneresis. The results showed the positive effects of higher temperature (95 deg C/5 min) on the consistence of the product and the separation of the whey was lower by same rotating speed of the centrifuge. The results showed that the addition of inulin had the important influence on the whey separation. The increasing of inulin content decreased the whey separation. This is the recommended for inulin to improve the stability of probiotic goat's milk product.
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