Pregled bibliografske jedinice broj: 993222
Suitability of Accelerated Shelf Life Testing Method (ASLT) for Skim Milk Powder Shelf-life Determination
Suitability of Accelerated Shelf Life Testing Method (ASLT) for Skim Milk Powder Shelf-life Determination // Book of Abstracts 28th International Scientific-expert Conference of Agriculture and Food Industry
Sarajevo: Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2017. str. 65-65 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 993222 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Suitability of Accelerated Shelf Life Testing Method (ASLT) for Skim Milk Powder Shelf-life Determination
Autori
Ružić, Štefica ; Matijević, Bojan
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts 28th International Scientific-expert Conference of Agriculture and Food Industry
/ - Sarajevo : Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2017, 65-65
Skup
28th International Scientific-expert Conference of Agriculture and Food Industry
Mjesto i datum
Sarajevo, Bosna i Hercegovina, 27.09.2017. - 29.09.2017
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
skim milk powder, shelf-life, ASLT method
Sažetak
Dried milk and dairy-based powders represent a significant portion of the trade of dairy products. Milk powders used directly by consumers and as ingredients in a range of manufactured dairy and food products. Skim milk powder has low moisture and fat contents and, when stored in dry, cool conditions, has a shelf life in excess of two years. The aim of current research was to investigate accelerated shelf life testing method (ASLT) suitability for accelerated skim milk powder shelf-life determination. Skim milk powder were storage during 90 days at several temperature regimes: 20±1 °C, 30±1 °C and 40±1 °C. Samples quality parameters as water and dry matter content, pH, titratable acidity (°SH) and sensory properties was tested using standard methods. Different temperatures did not affected on pH and titratable acidity, but significantly affected on the sensory properties of skimmed milk powder during 90 days of storage. Changes in taste and smell of skim milk powder were notice at 40 °C after 30 days and with further storage are becoming more intense. Milk powder storage at 40 °C for 90 days will not change colour and optimal temperature for storage is 20°C. Changes in the sensory properties of skimmed milk powder during storage with the reconstitution become more intense.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
