THE QUALITY OF YOGHURT ON RETAIL SALE AND ATTEMPTS TO IMPROVE ITS CONSISTENCY BY USING SOME FUNCTIONAL ADDITIVES | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 29, Issue 5, May 2004, Pages 2635-2641 PDF (733.17 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2004.240324 | ||
| Author | ||
| M. A.M. Moussa | ||
| DairY Chem. Dept., Animal Prod. Res. Inst., Kafr EI·Shelkh | ||
| Abstract | ||
| Analysis of market plain yoghurt revealed that the fat content varied between 3.2 and 4.2%, whereas the range of the SNF was 9.1-11.6 % for full-fat yoghurt. The recorded acidity values were 0.95% as a minimum and 1.25% as a maximum, whereas the corresponding pH values were 4.17 and 4.54, respectively. The percentages of curd syneresis ranged from 19.0 to 33.8. Only the two brands represented non-fat yoghurt had the SNF values of 12.25 and 12.88 %, acidity values of 1.11 and 1.15 %, pH of 4.4 7 and 4.32 and percentages of syneresis were 30.1 and 38.1. Results of the prepared full-fat yoghurt showed that using milk protein concentrate (MPC) instead of skim milk powder (SMP) greatly decreased the degree of curd syneresis and improved consistency of the product, whereas using MPC with SMP improved properties of non-fat yoghurt. In all cases more improvement was achieved when stabilizer was added to the yoghurt mix. Such improvement was recorded during storage of all yoghurt samples since curd syneresis, acidity development and the organoleptic properties were slightfy changed. | ||
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