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Skim milk fermented with butter starter cultures

Jovan Dorđević ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Dragoslava Mišić
Dušica Petrović
Mirjana Jakica

Sažetak

Original skim milk was enriched with 5, 10 and 15 % of evaporated non-fat milk and after thermal treatment inoculated with 4 % of butter cultures and incubated at 22 °C and 30 °C. The best results were obtained with the starting material containing 15 % of evaporated skim milk. The incubation time was highly temperature dependent. At 22 °C the incubation lasted 13 hours, but at 30 °C it was reduced for 5 hours. In both cases the taste and aroma of the product were well pronounced. The characteristics of the gel (curd) were better in the product incubated at 30 °C (more acceptable consistency, as a whole). The physicochemical characteristics of the variants are tabulated and concern TS, fat and lactose per cent, titratable acidity, specific density and viscosity. The process of production of a fermented product from partially concentrated skim milk is described and the economical importance of these experiments are underlined.

Ključne riječi

skim milk; butter starter cultures

Hrčak ID:

97036

URI

https://hrcak.srce.hr/97036

Datum izdavanja:

1.6.1980.

Podaci na drugim jezicima: hrvatski

Posjeta: 901 *