The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt

The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt

Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85ºC/20 min and 90ºC/10 min, respectively, were used for the investigation. Milk was inoculated with 2.5% of yogurt culture (containing Lactobacillus de...

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Bibliographic Details
Main Authors: Denin-Đurđević Jelena D., Maćej Ognjen D., Jovanović Snežana T.
Format: Article
Language:English
Published: University of Belgrade - Faculty of Agriculture, Belgrade 2002-01-01
Series:Journal of Agricultural Sciences (Belgrade)
Subjects:
stirred yogurt
viscosity
storage period
heat treatment
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-8109/2002/1450-81090202189D.pdf

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