Effects of CO۲ Addition to Raw Milk on Microbial, Physiochemical and Sensory Properties of Probiotic Set Yoghurt
Publish Year: 1391
نوع سند: مقاله ژورنالی
زبان: English
View: 60
This Paper With 11 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_JASTMO-15-2_006
تاریخ نمایه سازی: 1 آذر 1402
Abstract:
The suitability of milk preserved by refrigeration and CO۲ addition for the manufacture of plain yoghurt using two commercial strains of Lactobacillus delbrueckii ssp. Bulgaricus and Streptoccocus thermophilus and probiotic yoghurt by Lactobacillus acidophilus was evaluated. Yoghurts (plain and probiotic) manufactured after milk pasteurization, from fresh and refrigerated CO۲ treated samples (pH= ۶.۲), were compared with the corresponding controls (fresh and refrigerated). The multiplication and acidification capacity of the starter were neither affected by the previous refrigeration and CO۲ addition of raw milk nor by the residual CO۲ present in the pasteurized milk. CO۲ addition of raw milk slightly enhanced viscosity and reduced synersis of yoghurts. The taste panel preferred yoghurts made from CO۲ treated milks to the corresponding controls during cold storage. These results support the suitability of CO۲-addition in preservation of milk for manufacturing of yoghurts.
Keywords:
Authors
T. Ansari
Department of Food Science and Technology, University of Tabriz, Tabriz, Islamic Republic of Iran.
J. Hesari
Department of Food Science and Technology, University of Tabriz, Tabriz, Islamic Republic of Iran.
A. Ahmadi
Department of Food Science and Technology, University of Tabriz, Tabriz, Islamic Republic of Iran.
S. Giasifar
Department of Food Science and Technology, University of Tabriz, Tabriz, Islamic Republic of Iran.
A. Aiaseh
Department of Food Science and Technology, University of Tabriz, Tabriz, Islamic Republic of Iran.
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :