Pregled bibliografske jedinice broj: 17389
Influence of milk variety on the viscosity and sensory characteristic of yoghurt
Influence of milk variety on the viscosity and sensory characteristic of yoghurt // Knjiga del. 1st Slovenian congress on food and nutrition with international participation / Raspor, P. ; Pitako, D. ; Hočevar, I. (ur.).
Ljubljana: Association of Food and Nutrition Specialists of Slovenia, 1997. str. 582-587 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 17389 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of milk variety on the viscosity and sensory characteristic of yoghurt
Autori
Hegedušić, Vesna ; Tratnik, Ljubica
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Knjiga del. 1st Slovenian congress on food and nutrition with international participation
/ Raspor, P. ; Pitako, D. ; Hočevar, I. - Ljubljana : Association of Food and Nutrition Specialists of Slovenia, 1997, 582-587
Skup
1. Slovenian congress on food and nutrition with international participation
Mjesto i datum
Bled, Slovenija, 21.04.1996. - 25.04.1996
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
yoghurt; goat milk; cow milk; viscosity of yoghurt; sensory properties
Sažetak
Chemical composition of goat milk is almost the same as cow one. However, it contains greater fraction of higher digestibility proteins and fats, as well as greater amount of calcium, magnesium and potassium. It was observed also some therapeutic properties of goat milk. Today, it is mostly used in cheese production, but also as consumed milk, and some investigation were made for fermented products preparation. The objective of this work was to produce goat milk yoghurt and to investigate their sensory properties, as well as viscosity, during storage for 10 days at 8 C. In the same time the investigations were carried out also with cow milk yoghurt. The results of sensory evaluation have shown that goat milk yoghurt samples were worse (especially taste) than cow milk yoghurt samples. The viscosity of yoghurt was determined in rotational rheometer at 20 C and at shear rate 129,1 1/s for 3 minutes. It was pointed out that all yoghurt samples had non-Newtonian thixotropic character that remained unchanged during storage. Cow milk yoghurt had greather viscosity (almost twice) than goat milk yoghurt. During cold storage at 8 C viscosity of both, cow and goat milk yoghurts decreased and after 10 days it was almost for 50% lower than after preparation.
Izvorni jezik
Engleski
