Volume 6, Issue 22 (2009)                   FSCT 2009, 6(22): 109-115 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

The effects of ultra-filtered milk proteins on chemical and sensory properties of yoghurt. FSCT. 2009; 6 (22) :109-115
URL: http://fsct.modares.ac.ir/article-7-773-en.html
Abstract:   (4500 Views)
  The chemical composition, sensory attributes and acetaldehyde content of yoghurts produced from ultrafiltered milk retentates and normal yoghurt made with SMP were studied and compared. UF yoghurts had more content of acetaldehyde, protein, lactic acid and total solid than control but lactose content and syneresis were at lower level. The amount of produced acetaldehyde was dependent to the protein amount and by increasing the latter the acetaldehyde got higher. The quantity of acetaldehyde decreased during the storage of yoghurt. Scores for sensory analysis of UF yoghurts were higher than control. Yoghurt made from UF retentate with 13.5 % TS and 5.3% protein got the highest rating for all sensory properties and was comparable with one of the most acceptable yoghurts produced in Iran.
Full-Text [PDF 128 kb]   (5139 Downloads)    

Received: 2007/12/25 | Accepted: 2008/02/3 | Published: 2012/08/25

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.