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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


Full text: croatian pdf 567 Kb

page 209-212

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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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