Volume 4, Issue 15 (2007)
FSCT 2007, 4(15): 45-52 |
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Optimization of Direct Production Method of Concentrated Yoghurt. FSCT 2007; 4 (15) :45-52
URL: http://fsct.modares.ac.ir/article-7-9403-en.html
URL: http://fsct.modares.ac.ir/article-7-9403-en.html
Abstract: (5116 Views)
Type and level of starter cultures are tow important factors influence the quality of concentrated yoghurt. The effects of type (CH1 and YC-380) and level (2,4 and 6%) of starter cultures on the sensory properties of concentrated yoghurt that produced by concentration of milk using a vaccume evaporator to 2 levels of total solids were studied. Results showed that the flavour and texture scores of samples that were prepared with YC-380, were significantly higher than those were prepared with CH1. Increasing the level of CH1 to 4% improved the acceptability of all samples but had no significant effect in the samples with higher levels.
Received: 2013/01/28 | Accepted: 2013/01/28 | Published: 2013/01/28
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