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Electrochemical determination of yoghurt quality during storage

Ljerka Marija Lalić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Nada Ciković
Branka Magdalenić

Sažetak

The changes of yoghurt quality during storage were determined by measuring electric conductivity using Pt- and Ni-electrodes. The samples were stored at the temperature of 5 °C and 10 °C respectively. It was observed that there was a certain difference of the results obtained depending on the nature of the electrode material. A good correlation between total acidity and electric conductivity was also found.

Ključne riječi

yoghurt; storage; quality

Hrčak ID:

108908

URI

https://hrcak.srce.hr/108908

Datum izdavanja:

1.7.1986.

Podaci na drugim jezicima: hrvatski

Posjeta: 936 *