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2003 | 06 | 1 |
Tytuł artykułu

Changes in texture of yoghurt from ultrafiltrated goat's milk as influenced by different membrane types

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The influence of type of ultrafiltration membrane on yoghurt texture produced with ultrafiltrated (UF) milk was investigated. Goat’s milk was concentrated with three membranes of the following pore sizes: 10 kDa, 30 kDa and 100 kDa. Ultrafiltration was carried out to complete 2-fold concentration (v/v) of milk. Concentrated milk was used for production of set yoghurt with Chr. Hansen starter culture YC-180. Yoghurt samples were also produced using unaltered milk. The ultrafiltration process had a significant effect on composition of retentates, sensory evaluation of yoghurts, their viscosity and most of their texture parameters. The type of membrane used influenced significantly dry matter, protein, fat and lactose levels as well as acidity of milk retentates. In consequence sensory evaluation scores, viscosity, hardness and cohesiveness of yoghurt gel were also influenced. The size of membranes had a significant effect on ultrafiltration rate.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
06
Numer
1
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue1/food/art-05.html
Twórcy
autor
  • University of Agriculture of Krakow, Al.29 Listopada 52, 31-425 Krakow, Poland
autor
Bibliografia
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  • Tamime A.Y., Muir D.D., 1997. Strategies for modifying the structure of fermented milks. In: Texture of fermented milk products and dairy desserts. IDF Special Issue Nr 9802, 186-196.
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  • Wszołek M., 1997. Wartość odżywcza, właściwości fizykochemiczne i biologiczne składników mleka koziego [Nutritional value, physicochemical and biological properties of goat’s milk components]. Now. Med., 4, 9, 41-48 [in Polish].
  • Zmarlicki S., 1981. Ćwiczenia z analizy mleka i produktów mlecznych [Milk and dairy products analysis – Laboratory Practicals Manual]. SGGW, Warsaw [in Polish].
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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