INFLUENCE OF TYPE AND AMOUNT OF STABILIZERS ON STABILITY OF UHT CREAM

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RAFEE TARI N.; EHSANI M.R.; EBRAHIMZADEH MOSAVI M.T.; MAZLOUMI M.T.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2006 | Volume:1 | Issue:1 Page(s): 45-49

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Information Journal Paper

Title

INFLUENCE OF TYPE AND AMOUNT OF STABILIZERS ON STABILITY OF UHT CREAM

Author(s)

RAFEE TARI N. | EHSANI M.R. | EBRAHIMZADEH MOSAVI M.T. | MAZLOUMI M.T. | Issue Writer Certificate

Keywords

CREAMQ2

UHTQ4

STABILIZERQ4

STABILITYQ3

Abstract

The influence of STABILIZERs on the STABILITY of UHT (Ultra High Temperature) dairy CREAM was studied. Dairy CREAM, at 30% fat, with and without STABILIZERs, was ultra-high temperature sterilized (140°C/4s) with 2-stage homogenization pressure at 150/20 bar. The STABILIZERs added to the CREAM were carrageen an (0.01%w/w & 0.03% w/w), trisodium citrate (0.1% w/w & 0.2% w/w), and a commercial STABILIZER (0.2% w/w). UHT CREAM samples were stored at 20-25 °c for 8 weeks. The STABILITY of CREAM was weekly determined by centrifugation of samples at 180 * g (l058 rpm) for 5 min., and by measuring the volume of the serum phase separeted during centrifugation. As a result, STABILIZER addition led to a significant reduction (p<0.05)in serum separation during storage time. In addition, increasing the amount of STABILIZER significantly correlated with the STABILITY of the UHT CREAM.

Cites

THE USE OF MILK PROTEIN CONCENTRATE (MPC-85) IN THE PRODUCTION OF LOW-FAT AND STUDY ITS PHYSICOCHEMICAL AND SENSORY PROPERTIES CREAM

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APA: Copy

RAFEE TARI, N., EHSANI, M.R., EBRAHIMZADEH MOSAVI, M.T., & MAZLOUMI, M.T.. (2006). INFLUENCE OF TYPE AND AMOUNT OF STABILIZERS ON STABILITY OF UHT CREAM. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 1(1), 45-49. SID. https://sid.ir/paper/121297/en

Vancouver: Copy

RAFEE TARI N., EHSANI M.R., EBRAHIMZADEH MOSAVI M.T., MAZLOUMI M.T.. INFLUENCE OF TYPE AND AMOUNT OF STABILIZERS ON STABILITY OF UHT CREAM. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2006;1(1):45-49. Available from: https://sid.ir/paper/121297/en

IEEE: Copy

N. RAFEE TARI, M.R. EHSANI, M.T. EBRAHIMZADEH MOSAVI, and M.T. MAZLOUMI, “INFLUENCE OF TYPE AND AMOUNT OF STABILIZERS ON STABILITY OF UHT CREAM,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 1, no. 1, pp. 45–49, 2006, [Online]. Available: https://sid.ir/paper/121297/en

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