Original scientific paper

Distribution of the bound, free and total acids during the process of milk souring

Natalija Kapac-Parkačeva ; Zemjodelsko-šumarski fakultet, Skopje
Olga Bauer
D. Lazarevska
T. Čižbanovski

Abstract

Succeding the distribution of the bound, free and total acids during the milk souring, permits the following conclusions to be made: The fresh milk, yoghurt produced from it, contains more bound than free acids; Contents of the bound, free and total acids during the process of souring is in the slightly progressive increase up to 90th minute, when rapid increasing starts; The most increase can be noticed on the level of the free acids (208,33 %), slightly less increase on the total (118,98), and the smallest increase on the bound acids (82,13 %); The highest increase of the amount of the free and total acids starts during 120-150 minutes after souring, and in the case of bound acids, between 60th and 90th minutes; The distribution of the free, bound and total acids is in the correct relationship to the titratable acidity and pH value.

Keywords

milk; souring; acids

Hrčak ID:

109471

URI

https://hrcak.srce.hr/109471

Publication date:

1.9.1976.

Article data in other languages: croatian

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