Original scientific paper
Investigation concerning the problem of TS and SNF in yoghurt
Jovan Đorđević
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
M. Miličić
Ognjen Maćej
Abstract
Investigations were carried out in order to find out the reasons for lower TS and SNF content in yoghurt as compared to milk. Fat, TS content and titrable acidity were determined in inoculated milk, in milk during incubation (2; 2,5 and 3 h) as well as in yogurt 24 h after inoculation. The data show clearly that there is a lowering of TS during the incubation amounting 0.08% and during storage 0.06% (total 0.14%). This lowering takes place in the SNF portion of the dry matter and is due to the disappearance of volatile compounds formed during the process of yogurt production. Very satisficatory results wire obtained in avoiding the TS losses.
Keywords
Hrčak ID:
101189
URI
Publication date:
1.2.1988.
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