The influence of different starter cultures on yogurt viscosity produced of goat's milk
Uticaj različitih starter kultura na viskozitet jogurta od kozijeg mleka
dc.creator | Maćej, Ognjen | |
dc.creator | Niketić, Gordana B. | |
dc.creator | Jovanović, S. | |
dc.date.accessioned | 2020-12-17T18:21:09Z | |
dc.date.available | 2020-12-17T18:21:09Z | |
dc.date.issued | 2004 | |
dc.identifier.issn | 1451-1541 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/830 | |
dc.description.abstract | The effect of two starter culture (B-3 and CH-1, Chr. Hansen's, Denmark) and some technological parameters on the viscosity and sensory properties on yogurt made from goat's milk was investigated. The obtained results showed that yogurt with B-3 culture had superior structure and the change in viscosity was very low during stirring and cooling. In both experiments an increase of viscosity was found during cold storage for 24 and 48 hours. Yogurt produced with B-3 cultures had a higher mean grade (4.58) and got 91.60% of total quality and yogurt produced with CH-1 had a lower mean grade (3.88) and got 77.60% of total quality. | en |
dc.description.abstract | Kratak sadržaj: Istraživanja su obuhvatila ispitivanje uticaja dve vrste starter kulture (B-3 i CH-1, Chr. Hansen-Danska) i nekih tehnoloških operacija na viskozitet, kao i senzorne karakteristike jogurta od kozijeg mleka. Dobijeni rezultati su pokazali da je jogurt sa B-3 kulturom imao znatno bolju konzistenciju, a viskozitet se neznatno menjao za vreme razbijanja i hlađenja gela. Kod oba uzorka jogurta uočeno je povećanje viskoziteta za vreme čuvanja na temperaturi 4-6°C u toku 24 i 48 časova. Kad su senzorna svojstva u pitanju jogurt sa B-3 kulturom imao je veću prosečnu ocenu (4.58) i dobio je 91.60% od maksimalnog kvaliteta, dok je jogurt proizveden sa CH-1 kulturom imao nižu prosečnu ocenu (3.88) i dobio je 77.60% od maksimalnog kvaliteta. | sr |
dc.publisher | Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd i Poslovno udruženje za stočarstvo - grupacija za mlekarstvo, Beograd | |
dc.rights | openAccess | |
dc.source | Mlekarstvo | |
dc.subject | goat's milk | en |
dc.subject | yogurt | en |
dc.subject | starter culture | en |
dc.subject | viscosity | en |
dc.subject | kozije mleko | sr |
dc.subject | jogurt | sr |
dc.subject | starter kulture | sr |
dc.subject | viskozitet | sr |
dc.title | The influence of different starter cultures on yogurt viscosity produced of goat's milk | en |
dc.title | Uticaj različitih starter kultura na viskozitet jogurta od kozijeg mleka | sr |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 1014 | |
dc.citation.issue | 30 | |
dc.citation.other | 3(30): 1007-1014 | |
dc.citation.spage | 1007 | |
dc.citation.volume | 3 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_agrospace_830 | |
dc.type.version | publishedVersion |
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