Original scientific paper
The influence of stabilizers on the viscosity of dairy products
Irena Landeka
; Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek
Anica Borović
Ljerka Kršev
Abstract
The influence of milk fat fraction as well as the nature of stabilizer on the viscosity of heated dairy products was examined. The aim of this work was to reduce the quantity of milk fat and obtain the product of a composition whose basic structure, as well as its physico-chemical and sensory characteristics, will not be disturbed. By reducing the amount of milk fat the basic structure of the product was disturbed by influence of heat. We tried to solve this problem using different kinds of stabilisers, thus the original procedure for the preparation of the milk product with low milk fat content was obtained. The samples of long life dairy products, were prepared using from 24.8% to 34.2% milk fat in dry matter of cheese. Two different stabilizers; stabilizer 1 (biosinthetic polysaccharides) and stabilizer 2 (microbial polysaccharides) were used for the stabilization of milk fat and proteins during the thermic treatment. The viscosity of the experimental samples was determined at 20, 50 and 100 rpm and temperature of 281 K, or at 100, 250 and 500 rpm and temperature of 353 K. The rate of gliding was faster increased by more intensive heating by the tension of gliding resulting in the lower value of viscosity.
Keywords
viscosity of the dairy product; milk fat; stabilizers
Hrčak ID:
95416
URI
Publication date:
15.12.1993.
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