heat treatment
The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder
Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and 90°C/10 min, respectively. Milk samples were inoculated with 2.5% commercial yogurt culture and incubated at 43°C until pH 4.6 was reached.
The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL)
PKB IMLEK, Padinska Skela, Belgrade (1)
Department of Food Techology and Biochemistry, Faculty of Agriculture, Belgrad-Zemun (2,3,4)
Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C until pH 4.60 was reached. Untreated milk had the longest time of acidification. Nitrogen matter content in sera obtained from untreated milk was 79.40 mg%.
