EFFECT OF INCREASING SOLIDS NON-FAT MILK AND CALCIUM CHLORIDE IN PHYSICOCHEMICAL AND SENSORY PROPERTIES CONCENTRATED YOGHURT

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MAZAHERI TEHRANI M.; RAZAVI S.M.A.; TALAKAR H.

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Journal: Iranian Food Science and Technology Research Journal Year:2008 | Volume:4 | Issue:1 Page(s): 69-77

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Title

EFFECT OF INCREASING SOLIDS NON-FAT MILK AND CALCIUM CHLORIDE IN PHYSICOCHEMICAL AND SENSORY PROPERTIES CONCENTRATED YOGHURT

Author(s)

MAZAHERI TEHRANI M. | RAZAVI S.M.A. | TALAKAR H. | Issue Writer Certificate

Keywords

YOGHURTQ3

CONCENTRATEDQ3

ULTRA-FILTRATIONQ2

CALCIUM CHLORIDEQ4

Abstract

Regarding many disadvantages of traditional method to produce CONCENTRATED YOGHURT, several attempts have been done for mechanization of process in industrial scale. Using membrane systems especially ultra filtration is one of these methods. In this survey, method to produce direct CONCENTRATED YOGHURT, fresh milk was CONCENTRATED to 19% SNF by ultra filtration method then diluted to 13 and 16% SNF by adding skim milk. In these samples, Fat content was standardized to 5% and samples were incubated after inoculation with starter to reach acidity 1.6. Moreover the effect of adding CALCIUM CHLORIDE in 0 and 0.01% levels was investigated. Results showed that characteristics such as incubation time, synersis, taste and texture score and adhesive force decreased by increasing SNF but firmness increased. Also adding CALCIUM CHLORIDE didn’t have any significant effect on measured characteristics.

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APA: Copy

MAZAHERI TEHRANI, M., RAZAVI, S.M.A., & TALAKAR, H.. (2008). EFFECT OF INCREASING SOLIDS NON-FAT MILK AND CALCIUM CHLORIDE IN PHYSICOCHEMICAL AND SENSORY PROPERTIES CONCENTRATED YOGHURT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 4(1), 69-77. SID. https://sid.ir/paper/143519/en

Vancouver: Copy

MAZAHERI TEHRANI M., RAZAVI S.M.A., TALAKAR H.. EFFECT OF INCREASING SOLIDS NON-FAT MILK AND CALCIUM CHLORIDE IN PHYSICOCHEMICAL AND SENSORY PROPERTIES CONCENTRATED YOGHURT. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2008;4(1):69-77. Available from: https://sid.ir/paper/143519/en

IEEE: Copy

M. MAZAHERI TEHRANI, S.M.A. RAZAVI, and H. TALAKAR, “EFFECT OF INCREASING SOLIDS NON-FAT MILK AND CALCIUM CHLORIDE IN PHYSICOCHEMICAL AND SENSORY PROPERTIES CONCENTRATED YOGHURT,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 4, no. 1, pp. 69–77, 2008, [Online]. Available: https://sid.ir/paper/143519/en

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