international conference on innovations in food and bioprocess technologies , 2006-12-12

Title : ( Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Yoghurt )

Authors: Mostafa Mazaheri Tehrani , Elham Mahdian ,

Citation: BibTeX | EndNote

Abstract

The effect of increasing milk total solids to 4 levels (14, 18, 23 and 27 %) on the growth of starter cultures and chemical properties of yoghurt was studied. All samples were analyzed for acidity and counts of starter bacteria during fermentation and for total solids, fat, protein and syneresis for final product. Sensory assessments were also conducted. Results showed that increasing of milk total solids from 14 to 27%, increased the time of lag phase for both of starter bacteria. The time of lag phase in acidity curve also increased with increasing milk total solids. The growth and activity of starter bacteria improved in the samples with higher amounts of total solids. Increasing milk total solids to 23% improved sensory acceptability and decreased syneresis significantly (\" = 5%).

Keywords

Yoghurt; concentrated yoghurt; starter cultures; acidification
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@inproceedings{paperid:1010473,
author = {Mazaheri Tehrani, Mostafa and Mahdian, Elham},
title = {Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Yoghurt},
booktitle = {international conference on innovations in food and bioprocess technologies},
year = {2006},
location = {بانکوک},
keywords = {Yoghurt; concentrated yoghurt; starter cultures; acidification},
}

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%0 Conference Proceedings
%T Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Yoghurt
%A Mazaheri Tehrani, Mostafa
%A Mahdian, Elham
%J international conference on innovations in food and bioprocess technologies
%D 2006

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