Share

EFFECT OF INITIAL ACIDITY OF PLAIN YOGURT ON ACIDITY CHANGES DURING REFRIGERATED STORAGE.

Author(s) : SALJI J. P., ISMAIL A. A.

Type of article: Article

Summary

YOGURT SAMPLES WITH INITIAL PH 4.5 + OR -0.1, 4.2 + OR -0.1 AND 3.9 + OR -0.1 WERE PREPARED UNDER LABORATORY CONDITIONS AND STORED AT 277 AND 280 K (4 AND 7 DEG C) FOR 3 WK. PH AND TITRATABLE ACIDITY WERE MONITORED WEEKLY. RESULTS INDICATED THAT SAMPLES WITH THE LOWEST INITIAL ACIDITY (HIGH PH) SHOWED THE HIGHEST INCREASE IN ACIDITY DURING REFRIGERATED STORAGE (PH 4.59-4.15). SAMPLES WITH HIGH INITIAL ACIDITY (LOW PH) REMAINED FAIRLY STABLE (PH 3.82-3.77). ACIDITY CHANGES DURING REFRIGERATED STORAGE WERE MORE PRONOUNCED AT 280 K COMPARED TO 277 K.

Details

  • Original title: EFFECT OF INITIAL ACIDITY OF PLAIN YOGURT ON ACIDITY CHANGES DURING REFRIGERATED STORAGE.
  • Record ID : 1983-2263
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 1; 1983.01-02; 258-259; 2 fig.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing