Effect of honey and whey protein concentrate addition on yogurt viscosity | Uticaj dodatka meda i koncentrata proteina surutke na viskozitet jogurta
2012
Stijepić, M., Visoka medicinska škola, Prijedor, Republika Srpska (Bosnia and Herzegovina) | Đurđević-Milošević, D., Anahem d.o.o., Beograd (Serbia) | Glušac, J., Visoka medicinska škola, Prijedor, Republika Srpska (Bosnia and Herzegovina)
The aim of this work was to examine influence of 1% whey protein concentrate (WPC) in combination with 2, 4 and 6% honey (H) addition in milk sample on viscosity of prepared yogurt during storage time. Yogurt was prepared from raw milk (1.5% fat) supplemented with 1% whey protein concentrate (WPC) and treated on 95 deg C for 10 min. Milk was cooled to 55 deg C and 2, 4 or 6% honey (H) was added. Milk was inoculated with the yogurt culture (0,0025%) and incubated at 41 deg C. Fermentation was stopped at pH 4.6 by rapid cooling to 20 deg C. The samples of fermented milk were placed in a cold storage at 5 deg C. Viscosity of yogurt samples was measured on 1st, 7th, 14th and 21st days of storage. Viscosity was increased with the honey addition, as well as with duration of storage up to 14th days of storage. The decrease of viscosity was noted on 21st day of storage.
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