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BEHAVIOUR OF A GELIFIED DAIRY PRODUCT UNDER ROOM TEMPERATURE AND REFRIGERATION CONDITIONS.

Author(s) : CIFUENTES A., ZAMBRANO E.

Type of article: Article

Summary

A BASE FORMULA WAS MANUFACTURED WITH VARIOUS CONCENTRATIONS OF AGAR AGAR, CARRAGENINE AND CARBOXYMETHYLCELLULOSE. 0.2% AGAR AGAR GAVE A GOOD TEXTURE AND CONSISTENCY, CARRAGENINE AT 0.2 AND 0.1% DID NOT HAVE AN ACCEPTABLE TEXTURE, AND 0.1% CARBOXYMETHYLCELLULOSE WAS SIMILAR TO AGAR AGAR. THE AGAR AGAR FORMULATION WAS USED FOR STORAGE TRIALS AS BEING THE BEST OF THE THREE. AT 276 TO 278 K (3 TO 5 DEG C) STORAGE LIFE WAS 16 DAYS WITH FINAL DETERIORATION DUE TO YEASTS. AT 288-291 K (15-18 DEG C) STORAGE LIFE WAS 3 DAYS AND WAS LIMITED BY THE RAPID GROWTH OF PSYCHROPHILIC BACTERIA.G.R.S.

Details

  • Original title: BEHAVIOUR OF A GELIFIED DAIRY PRODUCT UNDER ROOM TEMPERATURE AND REFRIGERATION CONDITIONS.
  • Record ID : 1986-0711
  • Languages: English
  • Source: Bull. FIL-IDF - n. 177
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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