INFLUENCE OF PROCESSING OF SOLIDS-FORTIFIED MILK ON COAGULATION TIME AND QUALITY PROPERTIES OF YOGURT

THOMOPOULOS, C; TZIA, C; MILKAS, D

dc.contributor.author	THOMOPOULOS, C	en
dc.contributor.author	TZIA, C	en
dc.contributor.author	MILKAS, D	en
dc.date.accessioned	2014-03-01T01:42:06Z
dc.date.available	2014-03-01T01:42:06Z
dc.date.issued	1993	en
dc.identifier.issn	0026-3788	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/23706
dc.subject.classification	Food Science & Technology	en
dc.subject.other	PROTEINS	en
dc.title	INFLUENCE OF PROCESSING OF SOLIDS-FORTIFIED MILK ON COAGULATION TIME AND QUALITY PROPERTIES OF YOGURT	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	1993	en
heal.abstract	The effect of several processing factors (preheating of milk, incubation temperature, and inoculum) on yogurt quality and completion of the acid coagulation period (until pH = 4.3) was studied in whole and skim milk, using UHT milk as raw material. Among the processing conditions studied, the heat treatment had a significant effect on the incubation time and the apparent viscosity. Heating of milk at 95-degrees-C for 5 min, an incubation temperature of 45-degrees-C and an inoculum of 2.5 % were effective, giving yogurt of firm consistency (except for skim milk) in less time. Acetaldehyde content of the yogurt was 2.6-7.2 mg/kg. The incubation period was longer for skim milk than for whole milk in both plain and fortified yogurts.	en
heal.publisher	VOLKSWIRTSCHAFTLICHER VERLAG	en
heal.journalName	MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL	en
dc.identifier.isi	ISI:A1993LX92700002	en
dc.identifier.volume	48	en
dc.identifier.issue	8	en
dc.identifier.spage	426	en
dc.identifier.epage	430	en