The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder
Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu
Апстракт
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached. Viscosity measurements were performed at 20°C after 1, 7 and 14 days of storage at 4°C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yogurt samples produced from milk treated at 85720 were greater, but yogurt samples produced from milk treated at 90°C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing.
Obrano mleko u prahu je rekonstituisano sa destilovanom vodom da bi se dobilo mleko A (sa 8.44% SM), B (sa 9.65% SM) i C (sa 10.84% SM). Ogledi su vršeni sa termički netretiranim mlekom i mlekom termički tretiranom na 85°C/20 min i 90°C/10 min, respektivno. Viskozitet je određivan pomoću viskozimetra Brookfield DV-E, na temperaturi od 20°C, nakon 1., 7. i 14. dana skladištenja. Vrednost viskoziteta je nakon 1. dana skladištenja bila najveća kod uzoraka proizvedenih od termički netretiranih mleka. Početna vrednost viskoziteta uzoraka čvrstog jogurta proizvedenih od mleka termički tretiranih na 85°C/20 min, bila je nešto veća, u odnosu na uzorke proizvedene od mleka termički tretiranih na 90°C/10 min. S druge strane uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90°C/10 min, imali su manje izraženo smanjenje viskoziteta tokom vremena delovanja sile smicanja. Kod uzoraka koji su skladišteni 14 dana, smanjenje viskoziteta je bilo najmanje izraženo.
Кључне речи:
dry matter / heat treatment / set-style yogurt / skim milk powderИзвор:
Journal of Agricultural Sciences (Belgrade), 2001, 46, 2, 123-135Издавач:
- Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Denin-Djurdjević, Jelena D. AU - Maćej, Ognjen AU - Jovanović, Snežana PY - 2001 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/287 AB - Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached. Viscosity measurements were performed at 20°C after 1, 7 and 14 days of storage at 4°C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yogurt samples produced from milk treated at 85720 were greater, but yogurt samples produced from milk treated at 90°C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing. AB - Obrano mleko u prahu je rekonstituisano sa destilovanom vodom da bi se dobilo mleko A (sa 8.44% SM), B (sa 9.65% SM) i C (sa 10.84% SM). Ogledi su vršeni sa termički netretiranim mlekom i mlekom termički tretiranom na 85°C/20 min i 90°C/10 min, respektivno. Viskozitet je određivan pomoću viskozimetra Brookfield DV-E, na temperaturi od 20°C, nakon 1., 7. i 14. dana skladištenja. Vrednost viskoziteta je nakon 1. dana skladištenja bila najveća kod uzoraka proizvedenih od termički netretiranih mleka. Početna vrednost viskoziteta uzoraka čvrstog jogurta proizvedenih od mleka termički tretiranih na 85°C/20 min, bila je nešto veća, u odnosu na uzorke proizvedene od mleka termički tretiranih na 90°C/10 min. S druge strane uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90°C/10 min, imali su manje izraženo smanjenje viskoziteta tokom vremena delovanja sile smicanja. Kod uzoraka koji su skladišteni 14 dana, smanjenje viskoziteta je bilo najmanje izraženo. PB - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd T2 - Journal of Agricultural Sciences (Belgrade) T1 - The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder T1 - Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu EP - 135 IS - 2 SP - 123 VL - 46 UR - https://hdl.handle.net/21.15107/rcub_agrospace_287 ER -
@article{ author = "Denin-Djurdjević, Jelena D. and Maćej, Ognjen and Jovanović, Snežana", year = "2001", abstract = "Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached. Viscosity measurements were performed at 20°C after 1, 7 and 14 days of storage at 4°C. Brookfield DV-E Viscometer (spindle No 3 at 20 rpm) was used for measurement. Initial viscosity of yogurt samples produced from milk treated at 85720 were greater, but yogurt samples produced from milk treated at 90°C/10 min showed a smaller decrease of viscosity during time of shearing. Viscosity of stored samples showed the smaller reduction during time of shearing., Obrano mleko u prahu je rekonstituisano sa destilovanom vodom da bi se dobilo mleko A (sa 8.44% SM), B (sa 9.65% SM) i C (sa 10.84% SM). Ogledi su vršeni sa termički netretiranim mlekom i mlekom termički tretiranom na 85°C/20 min i 90°C/10 min, respektivno. Viskozitet je određivan pomoću viskozimetra Brookfield DV-E, na temperaturi od 20°C, nakon 1., 7. i 14. dana skladištenja. Vrednost viskoziteta je nakon 1. dana skladištenja bila najveća kod uzoraka proizvedenih od termički netretiranih mleka. Početna vrednost viskoziteta uzoraka čvrstog jogurta proizvedenih od mleka termički tretiranih na 85°C/20 min, bila je nešto veća, u odnosu na uzorke proizvedene od mleka termički tretiranih na 90°C/10 min. S druge strane uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90°C/10 min, imali su manje izraženo smanjenje viskoziteta tokom vremena delovanja sile smicanja. Kod uzoraka koji su skladišteni 14 dana, smanjenje viskoziteta je bilo najmanje izraženo.", publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd", journal = "Journal of Agricultural Sciences (Belgrade)", title = "The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder, Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu", pages = "135-123", number = "2", volume = "46", url = "https://hdl.handle.net/21.15107/rcub_agrospace_287" }
Denin-Djurdjević, J. D., Maćej, O.,& Jovanović, S.. (2001). The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder. in Journal of Agricultural Sciences (Belgrade) Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 46(2), 123-135. https://hdl.handle.net/21.15107/rcub_agrospace_287
Denin-Djurdjević JD, Maćej O, Jovanović S. The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder. in Journal of Agricultural Sciences (Belgrade). 2001;46(2):123-135. https://hdl.handle.net/21.15107/rcub_agrospace_287 .
Denin-Djurdjević, Jelena D., Maćej, Ognjen, Jovanović, Snežana, "The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder" in Journal of Agricultural Sciences (Belgrade), 46, no. 2 (2001):123-135, https://hdl.handle.net/21.15107/rcub_agrospace_287 .