ON STABILIZATION OF ACIDIFIED MILK DRINKS – A REVIEW

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SHIRKHANI MOHAMMAD; KHOSROWSHAHI ASL ASGHAR; Madadlou Ashkan

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

ON STABILIZATION OF ACIDIFIED MILK DRINKS – A REVIEW

Author(s)

SHIRKHANI MOHAMMAD | KHOSROWSHAHI ASL ASGHAR | Madadlou Ashkan

Keywords

ACIDIFIED MILK DRINKS

STABILITY

MILK PROTEINS

HYDROCOLLOIDS

EXOPOLYSACCHARIDES

Abstract

ACIDIFIED MILK DRINKS ARE POPULAR DRINKS DIVERSELY CONSUMED IN MANY COUNTRIES. LOWERING OF PH TO LESS THAN 4.2 CAN BE PERFORMED BY DIRECT ADDITION OF ACIDS OR ACTIVITY OF LACTIC ACID BACTERIA. SEPARATION OF SERUM, DUE TO AGGREGATION OF MILK PROTEINS, IS THE MAIN INDUSTRIAL DEFECT IN THESE TYPES OF BEVERAGES. HYDROCOLLOIDS ARE VERY COMMONLY USED TO PREVENT SERUM SEPARATION IN ACIDIFIED MILK DRINKS BY INCREASING THE VISCOSITY, ELECTROSTATIC OR/AND STERIC REPULSION.VISCOSITY INCREASE CAN ALSO BE ACHIEVED BY EMPLOYING OF EXOPOLYSACCHARIDES-PRODUCING STARTER CULTURES. CASEIN-WHEY PROTEINS RATIO ALTERATION, UP TO A CERTAIN LEVEL, IS CAPABLE OF STABILIZING THE SYSTEM. HOWEVER, HOMOGENIZATION PRESSURE INCREASE HAS NO SIGNIFICANT INFLUENCE ON THE PREVENTION OF SERUM SEPARATION IN ACIDIFIED MILK DRINKS.

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APA: Copy

SHIRKHANI, MOHAMMAD, KHOSROWSHAHI ASL, ASGHAR, & Madadlou, Ashkan. (2013). ON STABILIZATION OF ACIDIFIED MILK DRINKS – A REVIEW. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926626/en

Vancouver: Copy

SHIRKHANI MOHAMMAD, KHOSROWSHAHI ASL ASGHAR, Madadlou Ashkan. ON STABILIZATION OF ACIDIFIED MILK DRINKS – A REVIEW. 2013. Available from: https://sid.ir/paper/926626/en

IEEE: Copy

MOHAMMAD SHIRKHANI, ASGHAR KHOSROWSHAHI ASL, and Ashkan Madadlou, “ON STABILIZATION OF ACIDIFIED MILK DRINKS – A REVIEW,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926626/en

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