OPTIMIZATION OF DIRECT PRODUCTION METHOD OF CONCENTRATED YOGHURT

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MAHDIAN E.; MAZAHERI TEHRANI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:4 | Issue:4 Page(s): 45-52

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Information Journal Paper

Title

OPTIMIZATION OF DIRECT PRODUCTION METHOD OF CONCENTRATED YOGHURT

Author(s)

MAHDIAN E. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

YOGHURTQ2

CONCENTRATED YOGHURTQ4

STARTER CULTURESQ2

SENSORY PROPERTIESQ2

Abstract

Type and level of STARTER CULTURES are tow important factors influence the quality of concentrated YOGHURT. The effects of type (CH1 and YC-380) and level (2,4 and 6%) of STARTER CULTURES on the SENSORY PROPERTIES of concentrated YOGHURT that produced by concentration of milk using a vacuum evaporator to 2 levels of total solids were studied. Results showed that the flavour and texture scores of samples that were prepared with YC-380 were significantly higher than those were prepared with CH1. Increasing the level of CH1 to 4% improved the acceptability of all samples but had no significant effect in the samples with higher levels.

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References

EFFECT OF MILK FAT CONTENT ON THE GROWTH AND ACTIVITY OF STARTER CULTURES AND QUALITY OF YOGHURT

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APA: Copy

MAHDIAN, E., & MAZAHERI TEHRANI, M.. (2008). OPTIMIZATION OF DIRECT PRODUCTION METHOD OF CONCENTRATED YOGHURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 4(4), 45-52. SID. https://sid.ir/paper/72608/en

Vancouver: Copy

MAHDIAN E., MAZAHERI TEHRANI M.. OPTIMIZATION OF DIRECT PRODUCTION METHOD OF CONCENTRATED YOGHURT. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;4(4):45-52. Available from: https://sid.ir/paper/72608/en

IEEE: Copy

E. MAHDIAN, and M. MAZAHERI TEHRANI, “OPTIMIZATION OF DIRECT PRODUCTION METHOD OF CONCENTRATED YOGHURT,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 4, pp. 45–52, 2008, [Online]. Available: https://sid.ir/paper/72608/en

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