Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder
Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta
Апстракт
Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and compos...ition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk.
Obrano mleko u prahu je rekonstituisano i dobijeno je mleko A (sa 8.44% SM). Mleku A je dodavana demineralizovana surutka u prahu i dobijeni su uzorci mleka B (sa 9.71% SM) i mleka C (sa 10.75% SM). Svi uzorci su termički tretirani na 85ºC/20 min i 90ºC/10 min. Kao kontrolni uzorak korišteno je termički netretirano mleko. Svi uzorci su inokulisani na 43ºC sa 2.5% tečne jogurtne kulture (Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus u odnosu 1:1) i inkubirani do postizanja pH 4.6. Nakon fermentacije uzorci su ohladjeni na 4ºC i držani na toj temperaturi do analize. Viskozitet je određivan nakon 1., 7. i 14. dana skladištenja pomoću Brookfield-ovog viskozimetra DV-E pri brzini rotacije spindla od 20 o/min. Nakon 1. dana skladištenja, uzorci čvrstog jogurta proizvedeni od netretiranog mleka imali su najveće a uzorci proizvedeni od mleka termički tretiranog na 90ºC/10 min najmanje inicijalne vrednosti viskoziteta, bez obzira na sastav i sadržaj suve materije. Uje...dno, srednja vrednost viskoziteta čvrstog jogurta se smanjuje sa povećanjem temperature primenjenog termičkog tretmana. Tokom skladištenja uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10 min imaju najmanje izraženo smanjenje viskoziteta tokom vremena. Nakon 14 dana skladištenja uzorci jogurta proizvedeni od mleka standardizovanog DSUP imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka A.
Кључне речи:
demineralized whey powder / skim milk powder / heat treatment / viscosity / set-style yogurtИзвор:
Journal of Agricultural Sciences (Belgrade), 2002, 47, 1, 45-56Издавач:
- Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Denin-Djurdjević, Jelena D. AU - Maćej, Ognjen AU - Jovanović, Snežana PY - 2002 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/403 AB - Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and composition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk. AB - Obrano mleko u prahu je rekonstituisano i dobijeno je mleko A (sa 8.44% SM). Mleku A je dodavana demineralizovana surutka u prahu i dobijeni su uzorci mleka B (sa 9.71% SM) i mleka C (sa 10.75% SM). Svi uzorci su termički tretirani na 85ºC/20 min i 90ºC/10 min. Kao kontrolni uzorak korišteno je termički netretirano mleko. Svi uzorci su inokulisani na 43ºC sa 2.5% tečne jogurtne kulture (Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus u odnosu 1:1) i inkubirani do postizanja pH 4.6. Nakon fermentacije uzorci su ohladjeni na 4ºC i držani na toj temperaturi do analize. Viskozitet je određivan nakon 1., 7. i 14. dana skladištenja pomoću Brookfield-ovog viskozimetra DV-E pri brzini rotacije spindla od 20 o/min. Nakon 1. dana skladištenja, uzorci čvrstog jogurta proizvedeni od netretiranog mleka imali su najveće a uzorci proizvedeni od mleka termički tretiranog na 90ºC/10 min najmanje inicijalne vrednosti viskoziteta, bez obzira na sastav i sadržaj suve materije. Ujedno, srednja vrednost viskoziteta čvrstog jogurta se smanjuje sa povećanjem temperature primenjenog termičkog tretmana. Tokom skladištenja uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10 min imaju najmanje izraženo smanjenje viskoziteta tokom vremena. Nakon 14 dana skladištenja uzorci jogurta proizvedeni od mleka standardizovanog DSUP imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka A. PB - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd T2 - Journal of Agricultural Sciences (Belgrade) T1 - Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder T1 - Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta EP - 56 IS - 1 SP - 45 VL - 47 DO - 10.2298/JAS0201045D ER -
@article{ author = "Denin-Djurdjević, Jelena D. and Maćej, Ognjen and Jovanović, Snežana", year = "2002", abstract = "Skim milk powder was reconstituted to obtain milk A (with 8.44% TS). Milk sample A was standardized with different amounts of demineralized whey powder (DWP) to obtain milk B (with 9.71% TS) and milk C (with 10.75% TS). Milk samples were heat treated at 85ºC/20 min and 90ºC/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43ºC. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4ºC and held at that temperature until analyses. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 20 rpm was used for all samples. After 1 day of storage, set-style yogurt samples produced from untreated milk had the highest, while samples produced from milk heat treated at 90ºC/10 min the smallest initial viscosity, regadless of the dry matter content and composition. Average viscosity of set-style yogurts decreased with intensifying temperature of applied heat-treatment. During storage, set-style yogurt samples produced from milk heat treated at 90ºC/10 min had the least pronounced decrease of viscosity during shearing. After 14 days of storage, set-style yogurt samples produced from milk standardized with demineralized whey powder had higher viscosity than samples produced from basis milk., Obrano mleko u prahu je rekonstituisano i dobijeno je mleko A (sa 8.44% SM). Mleku A je dodavana demineralizovana surutka u prahu i dobijeni su uzorci mleka B (sa 9.71% SM) i mleka C (sa 10.75% SM). Svi uzorci su termički tretirani na 85ºC/20 min i 90ºC/10 min. Kao kontrolni uzorak korišteno je termički netretirano mleko. Svi uzorci su inokulisani na 43ºC sa 2.5% tečne jogurtne kulture (Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus u odnosu 1:1) i inkubirani do postizanja pH 4.6. Nakon fermentacije uzorci su ohladjeni na 4ºC i držani na toj temperaturi do analize. Viskozitet je određivan nakon 1., 7. i 14. dana skladištenja pomoću Brookfield-ovog viskozimetra DV-E pri brzini rotacije spindla od 20 o/min. Nakon 1. dana skladištenja, uzorci čvrstog jogurta proizvedeni od netretiranog mleka imali su najveće a uzorci proizvedeni od mleka termički tretiranog na 90ºC/10 min najmanje inicijalne vrednosti viskoziteta, bez obzira na sastav i sadržaj suve materije. Ujedno, srednja vrednost viskoziteta čvrstog jogurta se smanjuje sa povećanjem temperature primenjenog termičkog tretmana. Tokom skladištenja uzorci čvrstog jogurta proizvedeni od mleka termički tretiranog na 90ºC/10 min imaju najmanje izraženo smanjenje viskoziteta tokom vremena. Nakon 14 dana skladištenja uzorci jogurta proizvedeni od mleka standardizovanog DSUP imaju veće vrednosti viskoziteta od uzoraka proizvedenih od mleka A.", publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd", journal = "Journal of Agricultural Sciences (Belgrade)", title = "Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder, Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta", pages = "56-45", number = "1", volume = "47", doi = "10.2298/JAS0201045D" }
Denin-Djurdjević, J. D., Maćej, O.,& Jovanović, S.. (2002). Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder. in Journal of Agricultural Sciences (Belgrade) Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 47(1), 45-56. https://doi.org/10.2298/JAS0201045D
Denin-Djurdjević JD, Maćej O, Jovanović S. Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder. in Journal of Agricultural Sciences (Belgrade). 2002;47(1):45-56. doi:10.2298/JAS0201045D .
Denin-Djurdjević, Jelena D., Maćej, Ognjen, Jovanović, Snežana, "Viscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powder" in Journal of Agricultural Sciences (Belgrade), 47, no. 1 (2002):45-56, https://doi.org/10.2298/JAS0201045D . .