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Effect of raw silage milk on the stability of UHT sterilized chocolate milk during storage

Božidar Maslovarić ; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
Života Burmazović
Dušan Nićiforović
Suzana Petrik

Puni tekst: hrvatski, pdf (1 MB) str. 302-311 preuzimanja: 190* citiraj
APA 6th Edition
Maslovarić, B., Burmazović, Ž., Nićiforović, D. i Petrik, S. (1983). Utjecaj silažnog sirovog mlijeka na stabilnost kratkotrajno UHT steriliziranog čokoladnog mlijeka u toku skladištenja. Mljekarstvo, 33 (10), 302-311. Preuzeto s https://hrcak.srce.hr/116471
MLA 8th Edition
Maslovarić, Božidar, et al. "Utjecaj silažnog sirovog mlijeka na stabilnost kratkotrajno UHT steriliziranog čokoladnog mlijeka u toku skladištenja." Mljekarstvo, vol. 33, br. 10, 1983, str. 302-311. https://hrcak.srce.hr/116471. Citirano 17.01.2021.
Chicago 17th Edition
Maslovarić, Božidar, Života Burmazović, Dušan Nićiforović i Suzana Petrik. "Utjecaj silažnog sirovog mlijeka na stabilnost kratkotrajno UHT steriliziranog čokoladnog mlijeka u toku skladištenja." Mljekarstvo 33, br. 10 (1983): 302-311. https://hrcak.srce.hr/116471
Harvard
Maslovarić, B., et al. (1983). 'Utjecaj silažnog sirovog mlijeka na stabilnost kratkotrajno UHT steriliziranog čokoladnog mlijeka u toku skladištenja', Mljekarstvo, 33(10), str. 302-311. Preuzeto s: https://hrcak.srce.hr/116471 (Datum pristupa: 17.01.2021.)
Vancouver
Maslovarić B, Burmazović Ž, Nićiforović D, Petrik S. Utjecaj silažnog sirovog mlijeka na stabilnost kratkotrajno UHT steriliziranog čokoladnog mlijeka u toku skladištenja. Mljekarstvo [Internet]. 1983 [pristupljeno 17.01.2021.];33(10):302-311. Dostupno na: https://hrcak.srce.hr/116471
IEEE
B. Maslovarić, Ž. Burmazović, D. Nićiforović i S. Petrik, "Utjecaj silažnog sirovog mlijeka na stabilnost kratkotrajno UHT steriliziranog čokoladnog mlijeka u toku skladištenja", Mljekarstvo, vol.33, br. 10, str. 302-311, 1983. [Online]. Dostupno na: https://hrcak.srce.hr/116471. [Citirano: 17.01.2021.]

Sažetak
Differences in quality of UHT sterilized chocolate milk manufactured from silage, semi-silage (50/50) and non-silage milk were investigated. The samples were stored over 12 wk at 5 and 20 °C. The following results were obtained: The highest viscosity had silage chocolate milk followed by semi-silage and non-silage chocolate milk. The viscosity was reduced during storage in all cases. The reduction was higher at 20 than at 5 °C. Neither mean difference was significant at P>0.05. The gelation did not appear during 12 wk storage. The amount of cream, separated depended rather on storage temperature than on the type of milk used. The mean differences were not significant at P>0.05. However, the total solids of cream from non-silage milk were highest and they were followed by semi-silage and silage milk. The mean differences between silage and non-silage as well as between silage and semi-silage chocolate milks were highly significant (P<0.01) at 5 °C and (P<0.001) at 20 °C. But, the mean differences between semi-silage and silage milk were not significant (P>0.05). The amount of sediment separated on the carton bottom did not depend upon silage milk. All mean differences were not significant (P>0.05). Total solids of sediment separated from all three types of milk were very close, and the small mean differences were not significant (P >0.05). The separation of sediment and their total solids are influenced rather with chocolate powder than silage milk.

Ključne riječi
milk; UHT sterilized chocolate milk; stability; storage

Hrčak ID: 116471

URI
https://hrcak.srce.hr/116471

[hrvatski]

Posjeta: 371 *