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Uticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurta

dc.creatorDenin-Djurdjević, Jelena D.
dc.creatorMaćej, Ognjen
dc.creatorJovanović, Snežana
dc.date.accessioned2020-12-17T17:54:43Z
dc.date.available2020-12-17T17:54:43Z
dc.date.issued2002
dc.identifier.issn1450-8109
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/403
dc.description.abstractSkim 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.en
dc.description.abstractObrano 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.sr
dc.publisherUniverzitet u Beogradu - Poljoprivredni fakultet, Beograd
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-sa/4.0/
dc.sourceJournal of Agricultural Sciences (Belgrade)
dc.subjectdemineralized whey powderen
dc.subjectskim milk powderen
dc.subjectheat treatmenten
dc.subjectviscosityen
dc.subjectset-style yogurten
dc.titleViscosity of set-style yogurt as influenced by heat treatment of milk and added demineralized whey powderen
dc.titleUticaj termičkog tretmana i dodate demineralizovane surutke u prahu na viskozitet čvrstog jogurtasr
dc.typearticle
dc.rights.licenseBY-SA
dc.citation.epage56
dc.citation.issue1
dc.citation.other47(1): 45-56
dc.citation.spage45
dc.citation.volume47
dc.identifier.doi10.2298/JAS0201045D
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/2560/400.pdf
dc.identifier.rcubconv_1663
dc.type.versionpublishedVersion


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