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EFFECT OF SUCROSE ON PROTEOLYSIS IN YOGURT DURING INCUBATION AND STORAGE.

Author(s) : SLOCUM S. A.

Type of article: Article

Summary

PROTEOLYSIS WAS MONITORED BY LIBERATION OF ALPHA-AMINO GROUPS. ADDITION OF 15% SUCROSE TO MILK INHIBITED PROTEOLYSIS AND ACID PRODUCTION DURING THE LAST 2 HOURS OF INCUBATION. ISOMETRIC ILLUSTRATIONS OF THE COMBINED EFFECTS OF SUCROSE AND STORAGE TIME AT 277 K (4 DEG C) SHOWED THAT PROTEOLYSIS WAS DEPENDENT ON SUCROSE AND STORAGE TIME IN EACH CULTURE, BUT THEIR EFFECTS DIFFERED WITH EACH CULTURE. BY DETERMINING THE EFFECT OF PROCESSING VARIABLES ON THE DEGREE OF PROTEOLYSIS, IT MAY BE POSSIBLE TO MINIMIZE PROTEOLYSIS AND IMPROVE YOGURT QUALITY.

Details

  • Original title: EFFECT OF SUCROSE ON PROTEOLYSIS IN YOGURT DURING INCUBATION AND STORAGE.
  • Record ID : 1989-0202
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 71 - n. 3
  • Publication date: 1988/03
  • Document available for consultation in the library of the IIR headquarters only.

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