Original scientific paper
Effect of raw milk quality on yoghurt fermentation
Anka Popović-Vranješ
; OOUR "Mljekara" Banja Luka
Abstract
On the basis of tests conducted and results received, the following can be concluded: Milk from different suppliers has a different value for the production of yoghurt; Milk with a high dry matter content (13,69 %) had the most intensive souring process and glassy curdles of high viscosity, without whey separation; Milk with a high number of contaminants had a slow souring process, curdles that were not firm enough, and a slightly bitter taste; Adding skimmed milk powder for the purpose of increasing the dry matter content had the effect of increasing the souring intensity and getting curdles of a better viscosity, proportional to the quantity of powder added; Statistical data confirm the evaluation on the influence of milk from different suppliers as well as milk with different concentrations of skimmed milk powder and indicate significant differences between various treatments as well as within treatments applied.
Keywords
Hrčak ID:
111703
URI
Publication date:
1.12.1978.
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