Study the effect of texture agents on yogurt’s quality
published by Aِl-Baath University
in 2017
in Chemical and Petroleum Engineering
and research's language is
العربية
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Abstract in English
The effect of presence of gelatin, pectin and starch with 0.5% and
carrageenan 0.2% in the yogurt had been studied. Many tests techniques
as viscosity, penetration for yogurt gel, whey separation and sensory
evaluation had been established and compared.
References used
FARKYE, N. Y. & IMAFIDON , G. 1995- Thermal denaturation of indigenous milk enzymes. In Heat-induced changes in milk. 2 edition. Fox, P. H. (Eds), International Dairy Federation, Brussels, 331-345
MOTTAR, J. , BASSIER ; A. , JONIAU, M. & BAERT, J. 1989- Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. Journal of Dairy Science, Vol. 72. 2247- 2256
KALAB, M., EMMONS, D. B. & SARGANT, A. G. 1976- Milk gel structure V. Microstucture of yoghurt as related to the heating of milk. Milchwissenschaft, Vol. 30. 402-408