Izvorni znanstveni članak
Rheological properties of goats and cow's acidophilus milk during storage
Predrag Novaković
; Prehrambeno tehnološki fakultet, Osijek
Jasna Kordić
Vedran Slačanac
Sažetak
The aim of this paper was to compare rheological properties of goat's and cow's acidophilus milk curds and also to determine physical and rheological changes during storage. The influence of apple juice concentrate addition on the shelf life and curd stability during storage was determined. Rheological properties and pH values of prepared curds were measured after the fermentation and after 3, 6 and 9 days of storage. With addition of skimmed milk powder the consistency coefficient value in goat's and cow's acidophilus milk increased until the sixth day of storage. After that consistency coefficient value was decreased, especially of goat acidophilus milk. Samples prepared with apple juice concentrate showed inhibitions during the fermentation and coagulation. In spite of inhibitions during the fermentation and coagulation, the obtained curds, prepared with 1 and 2per cent of apple juice concentrate, showed high quality. On the basis of pH values measured during the storage, it was noticed that the apple juice concentrate had a partly conservative effect on products.
Ključne riječi
goat's and cow's acidophilus milk; apple juice concentrate; storage; rheological properties
Hrčak ID:
94743
URI
Datum izdavanja:
5.5.1998.
Posjeta: 1.061 *