| Titles |
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English :
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The quality of Yoghurt on retail sale and attempts to improve its consistency by using some functional additives
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Arabic :
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دراسة على جودة اليوجورت في السوق المحلى و محاولة تحسين قوام المنتج باستخدام بعض الاضافات الوظيفية
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| Abstract |
Analysis ,of market plain yoghurt revealed that the fat content varied between 3.2,and 4.2%, whereas the range of the SNF was 9.1-11.6 % for full-fat yoghurt. The recorded acidity values were 0.95% as a minimum and 1.25% as a maximum, whereas the corresponding pH values were 4.17 and 4.54, respectively. The percentages of curd syneresis ranged from 19.0 to 33.8. Only the two brands represented non-fat yoghurt had the SNF,values of 12.25 and 12.88 %, acidity values of 1.11 and 1,15 %, pH of 4.47 and 4.32 and perCentages of syneresis were 30.1 and
Results of the prepared full-fat yoghurt showed that using milk protein concentrate(MPC)instead of skim milk powder (SMP) greatly decreased the degree , of curd syneresis and improved consistency of the product, whereas using MPC with SMP improved properties of non-fat yoghurt. In all cases more improvement was achieved when stabilizer was added to the yoghurt mix.
Such improvement was recorded during storage of all yoghurt samples since curd syneresis, acidity development and the, organoleptic properties were slightly changed.
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| Publication year |
2004
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| Pages |
2221-2227
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
المنصورة
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| serial title |
Journal Agricultural Science Mansoura University
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| ISSN |
1110-0346
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| Author(s) from ARC |
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AGROVOC
TERMS |
Acidity.
Lipid content.
Milk protein.
Ph.
Skim milk.
Yoghurt.
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| Proposed Agrovoc |
curd syneresis;
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| Publication Type |
Journal
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